MW Short Ribs

This short rib recipe is inspired by Tony Roma's short ribs. I guess in making any dish with meat.. d most important factor is - you need a good butcher - yup! a butcher that knows every part of the cow and what it is good for.. In cooking short ribs.. to have that satisfying succulent meat to gnaw on and on indulgently.. you need that perfect part of the rib. The normal ribs sold in the market normally has a little meat attached to the bone - these types of meat need to order in advance.

For this short ribs recipe, you need:

 

2 yellow onion
3 garlic
2 tbsp dried mixed herbs
1 tbsp coarse black pepper
1 cup Heinz bbq hickory smoke
2 cups Life tomato sauce
salt, pepper, brown sugar
5 short ribs
corn flour for coating
2 tomatoes (optional)

Method:

Coat ribs with salt, pepper and corn flour.

In a wok- fry the ribs just for the corn flour to coat the meat well.. 

Doing this will ensure the sweetness of the meat after hours of braising.

Once the meat is done, using the same oil, sweat the onion & garlic. 

(Sweating = stir-fying the onion in a low heat till its brown.)

By doing this, the gravy will have a sweater taste. :)

Once the onion & garlic is done - place them in a pot together with the ribs.

Let it boil while we prepare the braising sauce. 

Using the same wok and oil - put in the remaining ingredients 

(tomato sauce, bbq sauce, mixed herbs, brown sugar, salt & coarse black pepper).

                                                              Mix well and taste.

Pour into the pot and braise till meat tender (approx. 3 hours)

All tender and tasty - now ready to roast :)

Preheat the oven for 200C and roast the ribs for approx. 25mins

(Let the ribs coat the gravy well before arranging them on the roasting rack)

Ta daaa.... bon apetito :)

Pegaga Rice

been awhile since i've updated this page with my recipes..
promises kept on hold for sometime - Here's my simple recipe for Pegaga Rice..

Before I list down the ingredients, let me share a few tips on making this rice. My personal preferences when cooking rice with coconut milk or milk-  are to use Thai fragrant jasmine rice and fresh coconut milk. To ensure the rice cook well without having coconut milk 'residue' on the top of the rice after cooking, add 2 tbsp of cooking. :)
Ingredients:

3 cups of pegaga leaves
7 shallots
8-10 garlic
cinnamon stick, 4 cloves & star anise
Full cream milk / Coconut milk
salt
 
There's another version of this rice where the ingredients are a little different - instead of using cinnamon, cloves and star anise, we can replace these with a pinch of fenugreek and use screwpine leaves for aroma  :)


Methods:
1. Wash the rice and put in thinly sliced shallots & garlic, cinnamon stick, cloves and star anise.
2. Pour in coconut milk (amount should be 3/4 of the total measurement of water - depends on the quantity of rice)

3. Blend pegaga to extract its juice. Sieve and pour in the pot. Add salt (put in a little extra for taste)
(The amount of liquid (pegaga juice and coconut milk should be d same as the amount of rice as thai fragrant jasmine rice easily get soft if cooked with excess water).
4. Cook rice as usual.

 

Note:

I like to have my pegaga rice with fried salted kurau. Try frying this salted fish by adding 1tsp of ghee into the hot oil. You'll enjoy this salted fish dish even better. ** Use only salted kurau for this.. other kinds of fish are not recommended. 

 Bon Appetito :)