Haven’t been so shag for a long time !! It’s like quite unusual of me to only conquer less than 10 hours of sleep on a weekend ! LOLs. And the “best” part is I haven’t been cooking for myself at all for the entire week !! It was a dual celebration for the family over the weekend with Mom’s Day and the nephew 21st birthday. And for once, he requested for some macraons, so I feel quite obligated to fulfil it. But it’s been years since I last made that, as they aren’t exactly my favourites. I used Martha Stewart’s recipe on the first few attempts because it doesn’t require time to dry out. But it’s quite weird, the first 2 attempts was fine, but not sure why, everything starts to spiral down then. The numerous attempts thereafter just failed. And towards the verge of giving up, I finally managed them !! Ok, I guess I really have to learn things the hard way. But at least my perseverance does pays off. And I shall just pen down the issues with macarons, in another totally macarons related post. Now that having gotten down to the trick of doing it and they were well received by the guests at the party, I even went on to get some nicer macarons packaging from Taobao to wanna continue my macs journey further. LOLs. BUT I am still not a fan of macarons though, but since the youngsters love them, I will gladly do it again ! And on top of that, I also gladly contributed some really easy-to-make Korean Gimbap with SPAM which I am quite fond of ! Shall share it in another post too !!
Coming back to this Salted Egg Yolks Pork Ribs which I had since last week, I guess my obsession with salted egg yolks never fails to cease. Haha !! I think the list can go on and on with anything salted egg yolks and they seem to blend perfectly well with most poultry and seafood and even some veges. You can refer to my previous salted egg yolks recipes on the blog here.
And they are in fact quite easy to whip up. Especially when I gotten my hands on ready-to-eat cooked salted egg yolks (just the yolks only !) from the wet market, it makes things all the more convenient. What’s more, I won’t need to waste the huge amount of salted egg whites or fuss all the way on what I should do with the whites.
Now that life is slightly back to normal for this week, I hope I have more time to conquer more recipes and to be able to venture into my new theme as mentioned in the previous post. But before all that, I need some beauty sleep and a good visit to the hair salon to refresh myself !! In the meantime, please bear with me as updates on the blog might be slower.
And grab your fresh pork ribs from PurelyFresh online today to serve this delectable dish today !
Enjoy !!
- 500g pork ribs
- 5 salted egg yolks, cooked and slightly mashed
- 3 sprigs curry leaves
- 2 chilli padis
- 1 tbsp minced garlic
- 1 tbsp butter / cooking oil
- some cooking oil (for frying the pork ribs)
- 1 tbsp light soya sauce
- ½ tbsp oyster sauce
- 1 egg
- ½ tsp baking soda
- 2 tbsp corn flour
- 1 tbsp custard powder
- 70ml of water
- 2 tsp sugar
Poke the ribs with a skewer all over and season the pork ribs with the marinade ingredients overnight.
Heat up some cooking oil for deep frying the pork ribs. Using a skewer to test whether the pork ribs are ready. Usually pork ribs are more tough and takes a longer time to be cook than usual poultry. If the skewer can cut through the meat easily, it is ready. Deep fry the pork ribs in small batches to ensure even cooking.
Drain the pork ribs on paper towels when the meat are fried till tender and evenly browned.
Heat up the butter/cooking oil and saute the minced garlic, chilli padis and curry leaves till fragrant.
When the salted egg yolks sizzles and bubbles, add in the sauce mixture.
When the sauce starts to boil, add in the pork ribs from Step 3.
When the sauce starts to thicken, off the flame and serve hot. Garnish as desired.
2) Combine the custard sauce mixture shortly before using only as the sauce will set and harden if set aside for too long.
3) You can also air-fry the ribs at 180 degrees for around 15 minutes, and turn over the ribs once in between. However, I find that doing a shallow deep fry with the pork ribs will absorb the marinade flavour better.
