curry Friday, May 27, 2011
This is the second installment of a mini-series on Pork Ribs. View the first episode here.
Pork ribs with soft bones are best for this dish - the meat is tender and suited for steaming.
The easiest way to get it is to ask your butcher.
Oh wait. Butcher?! Who is that?
I was surprised recently when a friend in his late thirties told me that his generation hardly visits the wet market. I suppose most avoid wet markets because they assume it is dirty and "no air con lah."
Pork ribs can be challenging to cook because unless you are using soft bone cuts they need to be tenderised, either through marinating, using soda bicarbonate or the "slow and low” braising method.
Braising pork ribs is one of my Mum’s favourite method. This method is similar to braising Char Siew in the wok. You cook the meat till it is tender in a strongly flavoured braising sauce. Keep it “slow and low” to retain the juiciness of the meat.
Crab Monday, May 16, 2011
Some Memories of Avocados, Adjectives and a Brown Bag
This blogsite has been mostly about meats. So, I think it is about time for some veggie tales.
Crunchy Asparagus. Juicy Tomatoes. Creamy Avocados.
These are the key ingredients of this salad recipe. If you get the right ones, you are almost there when it comes to this dish.
Avocados bring back many childhood memories.
You have heard me talk a lot about my Mum. Now, here is something about my Dad, Wong Pak Kee. Being the eldest in his family, he had to give up on education early and start working to support the family. He grew a vegetables and fruits business in a mini-market located in an expatriate district in KL (Kenny Hill). This type of mini-marts is a dying breed these days.
Cheap, Fast & Good?
An ex-lawyer friend of mine once lamented on how her clients expect work to be done quickly, cheaply and well.
Her view is that you can only have a combination of two, but not all three.
Cheap and fast, but not good.
Good and fast, but not cheap.
Good and cheap? Oh well, possible, but cannot be fast, bro.
You just can't have all three.
A simple, but a rather enlightening thought for me as I reflect on how this principle can be applied to other areas of life as well.
It is election fever. So, what local dish should I blog on? Bak Chor Mee? Or "Mee Siam Hmm Mai Hum'?
Oh well, I better not. In my profession, I am suppose to be neutral and not take sides. Not that I think any of my members will take my political views seriously.
Should you rock the boat or go with the proven? You may like to read an earlier post where I attempted a political dig.
So, I will blog a dish from a country which was rocked very seriously recently: Japan. Let’s support this country, shall we?
I'd like to blog a sushi dish which I find to be very satisfying: a Chirashi Sushi dish which I learnt recently from Chef Shinichiro Takagi, who was one of the visiting Master Chefs for the World Gourmet Summit. He is the owner and main chef at the famed Zeniya Restaurant in Japan. iEat's Leslie Tay has also blogged about his cooking here.
It's Labour Day today.
And I owe some of my church
They certainly deserve to be served our home-cooked best.
In planning the meal, I was torn between some Japanese dishes which I have learnt of late and of course, my own Mum's.
I went for a compromise and below was the menu, listed out in my usual tongue-in-cheek way: