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Osmanthus Tea Pork Ribs

Tuesday, November 30, 2010


Before I talk about the ribs, I'd like to add something to the pancake giveaway.

Very frankly, I haven't been WOWed by the entries. They were like , ok. They all look delicious, no doubt, but a bit within the norm. Not bad, but I am not WOWed.
I hope you get what I mean. I need something that will make my jaw drop in awe. Drop down to the floor, if possible.

Ever went to Paddington House of Pancakes???
Maybe you can think of different ways to serve the pancake (fry in smaller pieces but don't use cookie cutter, or fry in longish shapes, or roll them up, or stack them pile high like a cake, or make a whatever with the sponge pancake base), rather than just put in fillings to fry and fold. You can cut them to serve, like in wedges, but not so cut up like making verrines or triffles or lamingtons.

There are few days left, and I hope to give the thermometer to one that made me look like I'm having tetanus. Nuff said!!

*********************************************************************************


Thinking of ways to use some osmanthus??? Try this then.

If you don’t eat pork, you can try this with chicken, and chicken takes shorter time to cook. I think chicken wings will be a lovely substitute  : )
For Muslims, you want to omit the Shao Xing Wine, it’s ok.



Osmanthus Tea Pork Ribs
adapted from FengYiZhouShi

Part One
330gm pork soft ribs
1 Tbsp light soy sauce
½ Tbsp Shao Xing wine
Dash of white pepper

Marinate the ribs with all the ingredients for 30 minutes and deep fry until lightly browned. You can pan fry them as well if you don’t want to deep fry. Do not fry them until dry, just lightly browned and it will be fine. Drain off the oil and set aside.


Part 2
1tsp osmanthus flowers
1 Ooloong teabag for 1 cup
Put both in a cup and infuse these twice with 1 cup of hot water each time. Infuse 2 times for adequate liquid for simmering.

½ tsp dark soy sauce (can omit if prefer lighter coloured ribs)
1 tsp light soy sauce
30gm rock sugar (10% of ribs amount)
1 Tbsp cooking oil

Strain the osmanthus tea and put it together with both soy sauces and rock sugar into a saucepan/pot, then bring to a boil.
Put in fried ribs and make sure the tea is enough to cover the ribs. Lower heat and simmer for 1 hour until ribs are tender. Put in oil, reduce gravy and dish up. Garnish with some osmanthus flowers and some sliced spring onions. They complement the sweet ribs very well, taste wise.

The pot is not charred in anyway. Just cook until it dries up.

31 lovely notes:

Swee San November 30, 2010 at 10:45 AM  

omg I just want to put my hand through the computer screen and take that ribs out... ok maybe i'll try with chopsticks ;)

Ok ok I am entering the sponge pancake comp!

wendyywy @ Table for 2..... or more November 30, 2010 at 12:32 PM  

Swee San,
Don't burn ur hand. I need that for future yummy cakes :)
Quick la, jangan tunggu lagi.

Jan November 30, 2010 at 12:43 PM  

so tempting...

http://cookingbachelors.blogspot.com/

Little Inbox November 30, 2010 at 1:32 PM  

It goes well with rice, I suppose? :)

Kitchen Corner November 30, 2010 at 2:11 PM  

It looks absolutely divine! Juicy and sticky ribs, I hardly resist it!

DG November 30, 2010 at 3:52 PM  

Yummy .... you make me drooling again!

busygran November 30, 2010 at 5:13 PM  

Wendy, sometimes I wished I were your neighbour and thick-skinnedly would pop over to ask for some of your delicious food!

Honey Bee Sweets November 30, 2010 at 6:01 PM  

Wendy, that is exactly what I was worried about prior to entering the sponge pancake competition. The lack of wow factor.... Hopefully someone will come up with something special soon....it's Friday!! Me? Hahaha...we'll see.
Love the ribs! Tea flavored...very special leh. :))

Shirley @ Kokken69 November 30, 2010 at 7:03 PM  

Wow, the glaze on the rib is amazing!

ICook4Fun November 30, 2010 at 9:28 PM  

I still have a big container of osmanthus and not sure what to do with it. I only used it once for my chicken dish. This ribs looks great. I am bookmarking it to try out some day.

wendyywy @ Table for 2..... or more November 30, 2010 at 10:38 PM  

Jan,
Thanks



Little Inbox,
With or without rice, it's just as good :)




Kitchen Corner,
Yeah, it's sticky :)




DG,
LOL




Busygran,
Haha, migrate here :)




Bee,
You've done quite a lot to wow me on your blog.
Well, the giveaway also has a lucky draw. If you're not confident with the thermometer, try it for the cake leveler.




Shirley,
It's the last addition of oil that makes the glaze extra shiny




Gert,
Hope that you'll make this soon.

Anncoo November 30, 2010 at 10:50 PM  

I just bought osmanthus today and I can use it on your recipe. Thanks!

Pete December 1, 2010 at 12:10 AM  

Wah this is finger licking good!

wendyywy @ Table for 2..... or more December 1, 2010 at 11:25 AM  

Anncoo,
Hope that you'll like this




Pete,
Yeah, the gravy is nice to be licked off the fingers :)

Blessed Homemaker December 2, 2010 at 12:50 AM  

Definitely scrumptious looking, wish I can take a bite off the screen.

Rgdg the pancake entry, I didn't have time to make these few weeks. I'll do it one day but that should be after your closing date. Thought I want to join to show you my support, not so much for the gift. Sorry girl.

Gali December 5, 2010 at 3:51 PM  

Such shiny glazing! It looks incredibly good.

Anonymous,  June 21, 2011 at 1:43 PM  

where do you buy the osmanthus, sorry this is the first time I have heard of it. You mentioned infuse the oolong and osmanthus in water twice ie 2 cups of water??

Sharon

wendyywy @ Table for 2..... or more June 21, 2011 at 5:38 PM  

Sharon,
Tea shops, those that specialize in tea leaves.
Ask for "Gwai Fah". 桂花。
Yeah, 2 times each with 1 cup water, so, 2 cups.
The liquid amount you can eyeball it, it's used for simmering the ribs. As long as it's enough, then it's fine.

wendyywy @ Table for 2..... or more June 21, 2011 at 5:42 PM  

Sharon,
I bought my tea from Legend of Tea.
I'm not sure which part of the world u are from, but I assume you are from Malaysia.
Please visit the website for reference.

http://www.teaworld2u.com/index.php?option=com_content&task=view&id=42&Itemid=37

nana0709 July 7, 2011 at 1:21 PM  

Hi wendy,

I have constantly failed in getting that shiny sticky glaze as seen in your picture. What is the key to getting that shiny sticky glaze? Thanks. =)

wendyywy @ Table for 2..... or more July 7, 2011 at 1:41 PM  

nana0709,
It's sugar that makes it sticky and the oil that makes it shiny.

Anonymous,  April 9, 2012 at 10:53 PM  

Wendy, do you think if I use baking soda to tenderize the ribs, will help to shorten the cooking time? Jaynelle

WendyinKK @ Table for 2..... or more April 9, 2012 at 11:26 PM  

Jaynelle,
Should be fine, use less water then.

Anonymous,  April 10, 2012 at 7:10 PM  

Wendy,
Do you wash off the soda before marinate with other ingredients or just mix the soda together with other ingredients? Jaynelle

WendyinKK @ Table for 2..... or more April 10, 2012 at 8:29 PM  

Jaynelle,
There's no need, because the baking soda has reacted with the acidic components of the meat and has turned into salt.

Pinnky January 17, 2013 at 12:16 PM  

i m hungry after saw tis post..look so yummy! Wendy, can I replace it with tie guan yin since I got it at home? Thx!

WendyinKK @ Table for 2..... or more January 17, 2013 at 1:22 PM  

Pinnky,
should be ok then you will have tiekuanyin smell :)
as long as u like it :)

Pinnky January 18, 2013 at 10:55 AM  

Thx Wendy! Hope this weekend got time to prepare this dish for my family. Ur blog is like my daily bread now, really inspiration!

Mai Lin,  January 31, 2013 at 2:26 PM  

I'm giving another 3 + 1 michelin star for this. Simply delicious !

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