Coffee and Almond Pork Ribs

 
 
Deep-fried pork ribs with coffee sauce is a popular dish in Singapore and Malaysia, and is usually served with steamed white rice. During my recent trip to Singapore, I had the chance to try it at Prosperous Kitchen restaurant and it was really good, especially with the almond flakes on top which helped cut through the richness of the sauce. I attempted to replicate it at home and it was a success (applause from Mr G), though my version was more robust with an intense coffee flavour. These sweet and sticky pork ribs are absolutely delicious and addictive, and are best enjoyed with a generous plate of white rice.
 


 
 
Coffee and Almond Pork Ribs

Ingredients

700g (1 1/2 lbs) pork ribs, chopped into segments
1 egg white, lightly beaten
1 1/2 tbsp cornflour
1 tbsp rice flour
Vegetable oil, for deep-frying
1/4 cup almond flakes, toasted

Marinade:
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 tsp five-spice powder
1/2 tbsp chinese cooking wine

Sauce:
2-3 tsp instant coffee granules (depending on strength of coffee)
1 tbsp Coffee-mate non-dairy creamer
1 tbsp white sugar (or to taste)
1 tbsp brown sugar
2 tbsp oyster sauce
1 tbsp tomato sauce
1 tsp kecap manis (optional)
1/4 tsp sesame oil
1/2 tsp cornstarch
1/3 cup water

Method

Season pork with marinade ingredients for 2 hours.  In the meantime, combine sauce ingredients in a bowl and mix well. Adjust amount of sugar used if desired.

Just before frying the pork, mix it with eggwhite, cornflour and rice flour. Heat oil in a wok/pan and deep-fry pork ribs on medium heat until golden. Remove and set aside. Heat oil again on high heat and fry pork ribs again until golden brown and cooked. Drain on kitchen paper or wire rack.

In a clean wok, add 1 tablespoon vegetable oil on medium heat. Stir the sauce ingredients in the bowl and pour into the wok. Bring to a boil while stirring constantly, until sauce is thickened.

Add pork ribs to the sauce and toss to coat. Transfer to a serving plate and sprinkle with toasted almond flakes. Serve immediately with steamed jasmine rice.




Comments

Post a Comment

Popular posts from this blog

Best Ever Italian Almond Cookies

Image
These are the BEST EVER, absolutely moreish and delicious Sicilian almond cookies you'll ever taste. With a thin and crispy crust outside, and amazingly soft and chewy inside, it's quite impossible to stop at one. The secret is to use roasted almond meal, which gives it a rich nutty and almost caramel-like flavour. Continue reading for the recipe. Italian Almond Cookies Adapted from Good Food Ingredients 250g roasted almond meal 3 egg whites, beaten until stiff 150g white sugar 1/2 tsp vanilla essence 1/2 tsp almond essence Icing sugar, to coat biscuits Flaked almonds Method Using your hands or a large spoon, mix all ingredients (except icing sugar) together in a bowl and rest for 1/2 an hour. Preheat oven to 180C. Make small balls of about 3 cm by rolling them between your palms, then lightly roll them in the icing sugar. If the mixture is too soft, that's okay. Just drop spoonfuls of the mixture in the icing sugar and gently roll them until covered all over with sugar. ...
Read more

Thai Roast Duck Salad

Image
  So, I googled " game meat " and according to Wikipedia, " Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport".  I never knew that duck was considered game until someone told me that it is not commonly served or eaten in the United States for that very reason. Well, it makes sense now that I recall seeing duck hunting on TV (specifically the old Looney Tunes cartoons featuring Elmer Fudd and Daffy Duck - rings a bell?). Maybe because I've grown up eating a lot of Chinese roast duck (and Peking duck during special occasions), and so I can't say that it tastes gamey at all. Or maybe duck just tastes best when it's roasted until the fat has rendered and the skin's gone all thin and crispy. The only thing I don't like about duck is that it's really boney and fatty. If you buy half a roast duck, you'd end up with half of it being bones and fat. The meat and skin however is very tasty. ...
Read more

Polish Plum Cake (with olive oil)

Image
It's been a long long while since my last post. Summer has been super hot these last few days and we've been staying indoors (although the air-conditioning didn't work too well in these extreme conditions). It didn't help that I decided to bake  yesterday afternoon knowing that it was already as hot as an oven outside! So, ever since i tried the Polish plum cake from Monarch Cakes at St Kilda a couple of years ago, I've been wanting to bake something similar though I never settled on which recipe to use (there are a few on the internet, where they differ in terms of whether butter or oil is used, and some are yeast-based (which is apparently the traditional Polish version). With plums being in season right now, I decided it was time I made the attempt to bake a light, airy, sponge-like cake studded with tart plums that have caramaelized to a jammy consistency. Well, at least that's how I remembered it. Ready for tea with a dusting of icing sugar Although using b...
Read more