Friday, 26 September 2014

香兰焦糖排骨 ~ Pandan Caramel Spare Ribs



 

食谱取自 Home Menu

香兰焦糖排骨

材料:
600g 排骨支 斩块
3  香兰叶 切段
2 
1  青葱

腌料:
1/3茶匙 生抽
1/2茶匙  米酒
1/3茶匙 木薯粉

调味料:
2汤匙  白糖
1/2茶匙  生抽
1汤匙 米酒
1/2茶匙  蜜糖
300ml  热水

做法
1 锅里放水煮沸,姜,青葱和排骨支倒入灼烫5分钟,捞出沥干水份,将排骨腌料和排骨支腌制半小时。

2.烧热锅放油,将排骨支倒入煎至两面呈少许金黄。

3.香兰叶和所有的调味料一同倒入,烧煮35分钟至排骨软度和焦糖汁已收干呈焦糖色沾满均匀排骨,即可。

 
Recipe source : Home Menu

Pandan Caramel Spare Ribs

Ingredients :
600g spare ribs
3pcs pandan leaves ( sectioned )
2pcs ginger
1 stalk spring onion

 
Marinade :
1/3tsp light soy sauce
1/2tsp rice wine
1/3tsp tapioca starch

Seasoning :
2tbsp white sugar
1/2tsp light soy sauce
1tbsp rice wine
1/2tsp honey
300ml hot water

 
Method :
1. Bring water to boil in wok , add in ginger , spring onion and spare ribs , blanch for 5 minutes. Remove and drain well . Marinate with marinade ingredients for 30 minutes .

2. Heat up oil , add in spare ribs, pan fry both sides of spare ribs till lightly golden brown .

3. Add in pandan leaves and all seasoning , bring to cook for 35 minutes  until spare ribs is tender , caramelization and gravy is dried up and coated evenly .

 

I’m submitting this post to Cook-Your-Books # 16, hosted by Joyce from Kitchen Flavours .