Monday, March 5, 2018

Lunch Of The Day

Finally feeling better after recuperating for more than a week. Let's start the week with this scrumptious lunch spread! Teochew style steamed fish which I prepare quite often for my family, a new dish coffee pork ribs which I've been wanting to try out for quite some time and a simple steamed okra dish.

Coffee Pork Ribs
  • 500gm pork ribs
  • 1/2 tsp salt
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 3 tbsp plain flour
  • 3 tbsp potato flour
  • 2 tbsp rice flour
  • 1/4 tsp baking soda
  • 1 egg, lightly beaten
  • 4 tbsp water
  • 2 packets instant black coffee
  • 1/2 cup boiling water
  • 1 tbsp brown sugar
  • 1 tbsp fine sugar
  • 1 tbsp minced garlic
  • 2 tbsp worcestershire sauce
  • 1 tbsp Chinese wine
  • 1 tbsp dark soy sauce
  1. Combine all seasoning into pork ribs and mix well. Cover and allow to marinate overnight in fridge.
  2. Steep black coffee in boiling water for 5 mins. Remove sachet and combine the coffee with the remaining sauce ingredients. 
  3. Heat some oil in wok. Add in marinated pork ribs in batches and deep fry till cook through and golden brown. Remove from wok and drain well.
  4. Remove oil from the wok. Add sauce ingredients and bring to boil. Lower heat and simmer till sauce thickens. Add in fried pork ribs and coat well with the sauce. 
  5. Transfer the pork ribs onto serving plate, garnish and serve immediately.

Steamed Okra with Preserved Radish
  • 300gm okra
  • 100gm preserved radish, rinse well
  • 40gm dried shrimps, soaked
  • 3 cloves garlic, minced
  • 1 red chilli, diced
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp dark soy sauce
  • 1 tbsp Chinese wine
  • 1 tsp sesame oil
  • 1/2 cup hot water
  1. Bring a pot of water to boil. Add in tsp oil and 1 tsp salt. Add in okra and cook for 5 mins till tender. Drain away water. Cool down slightly, trim away the top and slice half. Place onto a serving dish.
  2. Heat 2 tbsp oil in pan. Add in preserved radish and dried shrimp. Saute till crisp and fragrant.
  3. Add in garlic and chilli and fry for a min. Add in seasoning and fry till heated through.
  4. Ladle the preserved radish mixture over steamed okra and serve.
Recipe ref :

Teochew Style Steamed Pomfret
  • 1 golden pomfret, cleaned
  • 1 tsp salt
  • 1 tomato, sliced
  • 1 silken tofu, sliced
  • 2 fresh shiitake mushroom, sliced
  • 1 big thumb size ginger (3 sliced, 1 tbsp minced, 1 tbsp julienned)
  • 1 tbsp minced garlic
  • 2 salted water plum
  • 20gm salted vegetables, sliced
  • 1 red chilli, sliced
  • 2 stalk spring onion, cut into sections
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 2 tsp fish sauce
  • 1/2 tsp pepper
  • 1/2 cup water
  1. Clean fish and spread salt all over the fish including its cavity. Place sliced ginger and spring onion on a deep steaming plate and put the fish over.
  2. Scatter julienned ginger, salted vegetables, mushroom, red chilli on top of the fish.
  3. Place tomato, tofu, mushroom and salted water plum around the fish.
  4. Combine minced ginger, minced garlic, seasoning and water. Pour the mixture over the fish.
  5. Bring a steamer into a rolling boil. Add in fish and steam on high heat for 8 mins. Serve hot.

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