Friday, January 29, 2016

Curry pork ribs with 'thai flavour 'by Angela Seah Thulin

I was so inspired by Jo Lim's dish when i saw her posting in Plate and Palate Facebook group. And because this is my first time to cook curry with pork ribs, i reused my curry chicken recipe with 1 added ingredient - lime leaves. It makes it so fragrant and it gives a very fresh taste.

Facebook link - 

Pork ribs
1 kg pork ribs
3-4 cups water, enough water to cover the ribs
2 lemon grass, chop into 3 parts, smash gently
5 cloves of garlic, lightly smash

To cook -
1 packet of A1 instant curry meat mix (pic shown below)
1 lemon grass, chop into 3 parts, smash gently
3-4 gloves of garlic, smash it gently 
5 pieces of lime leaves, tear into half
6 tbsp kara coconut powder + 200ml hot water
800ml water or more
1/2 tsp sugar or adjust accordingly
Bit of light soy sauce to taste
Steps -
1. Rinse your pork ribs. In a pot with water, lemon grass and garlic, bring it to a boil before adding pork ribs in and let it simmer till the meat is just cooked. Drain the water, remove the ribs and set aside.
2. Heat up wok with some oil and fry the smashed garlic, teared lime leaves and lemon grass till fragrance.
3. Add the whole packet of instant paste in and fry for a minute.
4. Then add all the cooked pork ribs in and stir to mix well. 
5. Add the coconut milk in as well as the 800ml water, stir to mix well. Let it cook for another 10-20 minutes in medium heat with lid cover or until pork ribs are cooked and tender.
6. Then at this point - i added some sugar. Taste and adjust if you like to add more sugar or light soya sauce accordingly.

Notes -
1. Using cast iron pot to boil the ribs, it took 35 minutes to get it just cooked. 
2. I added 1 tsp sugar and the spice level is just nice for my family members.

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