Monday, May 05, 2008

Honeyed Pork Ribs

Pork seemed to be my favourite item for the past week.

Oh well, thats because I overstocked on my food. Hubby was grumbling at me for overstocking my food, dry food items included.

He realised that some of my dry food items were expired! (well, its only a few days after expiry.. I think they can still be used... or can they not?)

That is why I never really liked him nosing around in the kitchen.


4 big pork ribs
4 tbsp honey
4 dark soya sauce
3 light soya sauce
4 tbsp water


1) Marinate the pork ribs with honey, dark soya sauce, light soya sauce and water for at least 30 mins (carefully ensuring that the honey sticks on the ribs and not the container)
2) Pour the marinade and the pork ribs into a pot and bring to boil
3) Let the marinade and pork simmer for 15 mins, turning it on the other side and simmer for another 15 mins
4) Drain the ribs out of the pot and place in a turbo boiler
5) Place the turbo boiler at 200 deg and bake the ribs for 10 mins turning it on the other side and bake it for another 10 mins

*Tada! My pork ribs served on fried rice that was bought the night before! Perfect complement!

R's Verdict? Fantastic. He reckons the pork ribs could do with a little more honey but loved it nonetheless! :)


Sickly Pork Loins

cooking has been addictive.

I tried out katsu curry and my pork loins turned out sickly. Hmm.. but I'm glad they turned out yummy to eat!


1 egg, beaten
1/2 cup of flour
pork loins


1) Dip the pork loins wth the beaten egg
2) Coat with flour
3) Lightly pan fry with oil until lightly browned

My curry was made out of the japanese golden curry cubes. I mixed 2 cubes with 250ml of water and brought it to boil together with 2 carrots, diced, as well as 1 potato, cubed.

And yes, my rice turned out great! YES. Please stop laughing. My sister had to have her two cents worth by sniggering at me and telling me her maid cooks rice better than me.

If you can't cook good rice, remember, YOU ARE NOT ALONE.

R's Verdict? Great! The pork loins were still tender and it went well with the curry! The only thing was to improve on its sickly presentation :)