Tag: South Asian
Pork Vindaloo Spare Ribs
Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
Madras Curry Powder
Madras Curry Powder
While the British claim to have invented madras curry powder in th 1960’s, it can be traced back to South India in the state of Tamil Nadu in the 1700’s. The spice was commercially produced and sold to the British army and government.To make the curry powder, I recommend individually toasting all of the whole spices, since they all toast at different rates. Once all of the spices are cooled, grind all of them in a spice grinder. You can use the curry powder in a variety of South Asian curries; pairing well with just about every protein.
Equipment
- Spice grinder
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 2 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp black mustard seeds
- 3” cinnamon stick
- 2 bay leaves
- 1 1/2 tbsp fenugreek seeds
- 2 star anise
- 10 curry leaves
- 8 green cardamom pods
- 1 tbsp ground turmeric
- 4 dried Kashmiri chilies
Instructions
- Individually dry toast all of the whole spices. Grind everything together in a spice grinder.
Pakistani Whipped Coffee
Pakistani Whipped Coffee
Also known as a Pakistani latte, this whipped coffee will change the way you start your morning. All you need is instant coffee(I like to use Nescafé), sugar, and a tbsp of hot water. Using an electric beater, whisk until the coffee mix thickens like whipped cream. What you’ve created is concentrated whipped coffee. Then add equal amounts of hot water and milk. Mix together and you have a whipped coffee. If you want iced coffee, add cold water and a few ice cubes.
Equipment
- electric beater
Ingredients
- 2 tsp instant coffee
- 1 tbsp hot water
- 2 tsp sugar
- 1/2 cup hot or cold water add ice for iced coffee
- 1/2 cup whole milk
Instructions
- Place the instant coffee, sugar, an a tbsp of hot water in the bottom of a coffee mug.
- Using a single electric beater, whip for 30 seconds until it is thick and frothy, similar to whipped cream.
- Pour in the water, hot or cold, and the milk. Mix with the whipped coffee. Garnish with a sprinkle of instant coffee.
