Recent Posts
Caramelized Pork Riblets
Caramelized Pork Riblets
Caramelized pork ribs is a classic Vietnamese dish. It is fairly simple to make. I decided to use pork riblets, since they are $1.99lb. You can use spare ribs or baby back as well. Make sure to cut them in-between the bones to help speed up the cooking process.One of the most important steps in making the ribs is to blanch them for a couple of minutes before marinating. If this step is skipped, your ribs will have a layer of scum film over them. I’ve noticed this step is used in pretty much all Asian cuisine when braising pork ribs. This gives the pork a “cleaner” taste and presentation.
Servings: 2
Ingredients
- 2 lbs pork riblets
- 1 large shallot minced
- 3 garlic cloves minced
- 1 tbsp pork boullion
- 2 tbsp fish sauce
- 1 tsp black pepper
- 3 tbsp sugar
- 1 cup coconut water
- 1 green onion chopped
Instructions
- Cut the pork riblets into individual bite sized pieces in-between the bone.
- Place the riblets into a pot of boiling water for 3 minutes. This will allow the scum and other impurities to float to the top.
- Drain the riblets and run under cold water, individually washing each riblets of any scum film.
- In a large bowl, mix together the shallots, garlic, pork bouillon, fish sauce, black pepper, and 1 tbsp of sugar.
- Add in the riblets, among sure they are evenly coated with the marinade. Marinate for at least 2 hours, preferably overnight.
- In a large sauce pan over medium heat, add 2 tbsp of sugar.
- Constantly stir the sugar until it starts to caramelize. Make sure it doesn’t burn.
- Stir in the marinated riblets with all of the juices and marinade. Add 1 cup of coconut water.
- Bring to a boil. Cover. Reduce the heat to low. Simmer for 30 minutes.
- After the 30 minutes is up, uncover the sauce pan and simmer for at least another 20 minutes, allowing the sauce to thicken. Garnish with green onion.
- Enjoy with a side of chili oil stir fried rice noodles.
Avocado Smoothie
Avocado Smoothie
Avocados are generally eaten sweetly in Southeast Asia. They are high in monounsaturated fat and protein, making this smoothie fairly healthy Up until a couple of months ago, I’ve never had avocado in any type of smoothie. Now I can’t imagine drinking one without it. Adding avocado in a smoothie makes it rich and creamy. The sweetened condensed milk and sugar balance out the fat content, making it impossible for me to not drink both servings of this recipe.
Servings: 2
Ingredients
- 1 ripe avocado
- 2 cups coconut water
- 1 cup ice
- 3 tbsp sweetened condensed milk
- 1 tbsp sugar
Instructions
- Add all ingredients into a blender.
- Blend until smooth. Pour into 2 glasses.
Black Bean and Chicharron Tamales
Black Bean and Chicharron Tamales
Tamales are one of my favorite Mexican foods. This tamales are so good that I ate the entire recipe over the course of 2 days when I made this. Black beans in tamales sound great to me, but when you mix in crushed chicharrones, the tamales are taken to another level! There is a lot of steps to making tamales. You definitely need to have patience when making these; but it will pay off in the end.Try making tamales in a banana leaf. It gives them a whole different flavor.
Servings: 16 tamales
Ingredients
- 2 cups masa harina flour
- 2 cups Mexican style black beans
- 2 cups chicharrones crushed
- 1 cup lard
- 3/4 cup chicken stock
- 3 green onion chopped
- 2 tsp salt
- 16 corn husks plus more
Instructions
- Boil enough water to pour over the corn husks. Weigh down the husks with something to make sure they are all submerged. I used the pot I boiled the water in. Soak for 45 minutes.
- Whip the lard in a bowl with a spatula until smooth. Add in the masa harina flour. Mix.
- Measure out 2 cups of chicharrones.
- Lightly crush.
- Mix the chicharrones into the dough.
- Mix in the black beans, green onions, salt, and chicken stock.
- Form a small turd-like dollop of the dough down the center of a corn husk.
- Fold the right side of the husk half way over the tamale.
- Fold the top part of the husk over the tamale.
- Roll it up.
- Do this until you run out of dough. This recipe yields about 16 tamales.
- Since I don’t have a proper steamer to steam these tamales, I used my sticky rice steamer. Fill the pot with 2 inches of water and bring to a boil. Layer all of the tamales so they are standing somewhat upright.
- Cover with any remaining corn husks. Put a kettle lid over the tamales. Steam for 1 hour.
- Let the tamales rest for 10 minutes before serving. Eat them in the husk. Top with sour cream and a salsa of your liking.
