Tuesday, November 30, 2010

Osmanthus Tea Pork Ribs


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.

33 comments:

  1. 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!

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

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  3. so tempting...

    http://cookingbachelors.blogspot.com/

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  4. It goes well with rice, I suppose? :)

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

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  6. Yummy .... you make me drooling again!

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

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  8. 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. :))

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  9. 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.

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  10. 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.

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

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  12. Wah this is finger licking good!

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  13. Anncoo,
    Hope that you'll like this




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

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  14. 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.

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  15. Delicious looking ribs

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  16. Such shiny glazing! It looks incredibly good.

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  17. 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

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  18. 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.

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  19. 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

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  20. 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. =)

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

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

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  23. Jaynelle,
    Should be fine, use less water then.

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

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

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  26. 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!

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

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

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

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  30. Hi Wendy,
    That's a very creative recipe for Osmanthus. With your permission, I would like to share my FB page for like-minded people who believe that flower is power. https://www.facebook.com/flowerteafriends/

    ReplyDelete
  31. Chrissy,
    Feel free to share the link to this post.
    Thanks.

    ReplyDelete

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