Sneha's Recipe

Singaporean Coffee Spare Ribs # FoodieExtravaganza

In: Asian Cuisine, Foodie Extravaganza Party, Pork

These Singaporean Coffee Ribs are fried until golden and crisp and then coated with coffee flavored sauce for an Asian-inspired appetizer or dinner meal.

This was what I, wanted to make for the theme. I, did not regret making this unique coffee infused sauce since they were moist, tender, and flavorful and finger-licking delicious! If you are a coffee lover then you should definitely make these and enjoy the sweet, salty, sticky, gooey, yummy sauce over Singapore-style pork ribs!

These coffee ribs are seasoned, then deep-fried in sizzling oil until golden, crisp and then coated with coffee-flavored sauce.

This step was omitted, instead fried them in it's own fat since pork has a lot of it. Did not trim the fat before frying and got the flavor exactly how I, wanted.

Serves 4
Ingredients
800 Grams pork spareribs
2 Egg Whites
1/2 Teaspoon Salt or as required
4 Tablespoons Cornstarch
1 Tablespoon BBQ Sauce
1 Tablespoon Hoisin Sauce

For the Coffee Sauce
1 Cup Water
1 Tablespoon Instant Coffee granules
1 Tablespoon BBQ Sauce
1 Tablespoon Hoisin Sauce
1 Teaspoon Red pepper flakes
1 Tablespoon Brown sugar
1 Teaspoon cornstarch, dissolved in 1/4 cup water

Method

Wash and pat dry the pork ribs . Cut into individual ribs between bones.

In a large bowl, add Hoisin and BBQ sauce,egg whites and salt. Whisk until frothy. Add ribs and massage to coat. Allow to marinate in the refrigerator overnight. Add cornstarch and massage to fully coat meat. Set it aside for about 10 to 15 minutes.

In a pressure pan arrange the ribs in a single layer, along with the remaining marinade, cover with the lid and cook on high flame for 2 whistles, cool the cooker and turn the sides sprinkle a tablespoon or two of water and again cover with a lid and take 2 whistles on high flame, reduce the flame to low and let it cook for 3 -4 minutes. Then take off flame, let the cooker cool then open it, check if the ribs are cooked, if they are not , cook them again till done. After they are cooked, place it on high flame frying the ribs in its own fat, until lightly browned and crisp. Remove from pan and let it cool then trim the fat and keep the ribs aside.

Now it's time to prepare the sauce, the ribs are so delicious and irresistible that, took one and bit into it.. enjoyed it.. shameless na...

Let's make the sauce..

In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved. Add sauces and red pepper flakes. Stir until blended. Cook for about 2 to 3 minutes. Add sugar and cook for about 3 to 4 minutes or until mixture begins to caramelize. Add cornstarch slurry and whisk vigorously until smooth. Cook for about 1 minute or until mixture slightly thickens.

Add pork ribs to pan. Stir and turn until fully coated with sauce.

Serve hot garnished with colored bell pepers and enjoy over a bed of steamed rice..hmmm... yum.. Moist, tender, and flavorful, they’re finger-licking delicious! You must try these.

Labels : Asian Cuisine, Pork, Spare Ribs, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate Spare Ribs (which is on July 4th).

Sneha from Sneha's Recipe is hosting this month's event and here's the challenge she shared with us...

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Check these Posts...
ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe

7 comments

Chicken Bharta

In: Bharta, Chicken, Mughlai Cuisine

This is a dish from the Mughlai cuisine in which chicken pieces is shredded finely and looks almost mashed, hence the name Bharta. This is a famous street food of Kolkatta, this is served in roadside stalls and dhabas.

Ingredients

300 Grams Chicken breast
2 Cloves Garlic
1 Small Onion - roughly chopped

1 Bay leaf
6 Black peppercorns
An inch Cinnamon stick
1/4 Teaspoon Salt
2 Cups Water

To make the gravy
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped

1 Tablespoon Cashew nut powder
1 Cinnamon stick
2 Cardamom pods
3 Cloves
1 Bay leaf
1 Teaspoon heaped Kashmiri Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1/2 Teaspoon Kasoori Methi
Salt to taste
2 Tablespoons Coriander leaves - chopped

2 Tablespoons Fresh cream

3 Tablespoons Oil

Method

Boil chicken pieces with garlic cloves, onion, cardamom, black peppercorns, bay leaf, cinnamon sticks and salt.
Once they are cooled down shred the chicken into thin strips using hand or fork. Keep them aside.

To make the gravy

In a bowl, add cashewnuts, turmeric, chilly, cumin and coriander powders, mix with little water, make a thick paste.

In a pan heat oil, add bay leaf, cinnamon sticks, cardamom, cloves and saute for few seconds until the spices release a nice aroma. Then add chopped onion and cook on a medium heat till the onion turns golden brown. Now add ginger and garlic paste, cook for 2 minutes until raw flavor gone away.
Add the chopped tomatoes and mix well, cover the pan and cook on low medium heat till the tomatoes are soft and mushy.

Then add the masala paste and little chicken stock cover and cook till oil starts leaving the sides. Add in shredded chicken pieces and a cup of stock. Cover and cook. on low flame for 15 minutes stirring in between so that the chicken pieces do not get burn. When oil surfaces on top and the gravy is thick take off flame. Add fresh cream and kasuri methi, give a nice mix. Finally add chopped coriander serve with naan or rotis.

Labels : Chicken, Mughlai Cuisine, Bharta

1 comment

English Stew#SoupSaturdaySwappers

In: Healthy, Mutton, Soup Swappers

This is a flavorful, light and delicious stew, with veggies. I was, not a fan of stew, since for me stew is bland food. But, after I, made this stew and tasted it, changed my mind set and now this is made often.

What I like about making stews that it takes less effort and time to prepare, not much of cutting, chopping or cleaning and washing of utensils.

Ingredients

500 Grams Mutton / Lamb - cut into small pieces
1 Teaspoon Salt
1/2 Teaspoon White pepper powder
3 Pepper Corns
3 Cloves
1 Big Cardamons
2 Green Cardamon
1 Stick Cinnamon
1 Tablespoons Vinegar
3 Cups Water
2 Potatoes - cut in square pieces
2 Carrots - cut in cubes
1/2 Cup Peas
2 Tablespoons Soya sauce
8 Baby Onions or shallots
2 Tablespoons All Purpose Flour
1 Cup Milk
2 Tablespoons Butter

Method

Mix the flour and milk well to make a lump free mixture, keep aside.

Pressure cook the mutton, with salt pepper, whole spices, soya sauce, vinegar and water, till mutton till tender. Now add potatoes, carrot, cook till done, also add in peas and onion.

Simmer on low flame for 15 minutes till done. See that at least 2 cups of stock is left after the veggies are cooked or else add water. Now add in flour and milk mixture, butter, and keep stirring till the milk is incorporated well into the stew, let it simmer again for 5 to 10 minutes or till it thickens.

Serve with boiled rice.

The next day I, reheated the leftover stew and it tasted even more better. I love this comfort food. You can enjoy this with crusty bread too.

Sending this to Soup Saturday Swappers.

Labels : Mutton, Stew, Soup Swappers, Healthy

An InLinkz Link-up

4 comments

Lemony Chilly Shrimps Naan Sandwich#FishFridayFoodies

In: Cole Slaw, Fish Friday, Healthy Tandoori Mayonnaise

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated. Since this can be easily assembled its great for a picnic or party, as its filling and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil.

Cole Slaw

In a large salad bowl, toss together onion, carrot and cabbage.

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble.

The Shrimps

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter.

Assemble the sandwich

Top the naan with a spoonful of cole slaw, , place the shrimps on each quarter . Sprinkle a dash of lime juice and coriander. serve it immediately.

I, toasted one naan then added the sandwich topping... both ways tasted great.

Labels : Naan, Seafood/Fish, Sandwiches, Fish Friday, Shrimps, Jams & Sauces, Healthy Tandoori Mayonnaise, Cole Slaw

An InLinkz Link-up

7 comments

Lazy Daisy Bundt Cake#BundtBakers

In: Bundt Bakers, Cakes, Coconut

This month for Bundt Bakers the theme if Filled Bundt. Made this Lazy Daisy Cake which is an old-fashioned cake it's light, moist, with a broiled brown sugar coconut topping.

It's my birthday cake, am so happy that it turned out delicious and melt in the mouth.

Took the rectangular pan for the party with my friends. Oh! they were so delighted to see this yummy cake and as usual it vanished in minutes.

This bundt cake was for my family.
Happy Birthday!! Celebrating with ... Lazy Daisy Cake.

Ingredients
3 Cups Flour
3 Teaspoons Baking powder
3 Cups Granulated sugar
6 Eggs
150 Grams Butter
2 Teaspoons Vanilla
1.1/4 Cup Warm Milk

For the Topping
1 Cup Flaked Coconut or Desiccated Coconut
1 Cup Brown sugar
2/3 Cup Fresh Cream
150 Grams Butter

Method

Pre-heat oven to 180 D.

Oil and dust with flour a silicone bundt mould, keep aside.

Sieve flour and baking powder, keep aside.

Beat eggs, granulated sugar and 100 grams butter, and vanilla essence in a large bowl until fluffy, add flour mixture, beat until blended, stir in milk, pour batter into prepared pan, bake for 50 minutes to an hour or more or when tooth pick inserted comes out clean.

In my oven it took an hour and 15 minutes, since this batter is thin. After 45 minutes, covered the pan with a aluminium foil till done so that the top does not get too brown or burnt.

The rectangular pan took about 45 minutes to bake.

Now spread the topping and bake it again for 10 minutes.

For the Topping

Meanwhile mix remaining 100 grams butter, coconut, brown sugar and cream in medium sauce pan, over medium heat, cook until sugar dissolves and butter melts, stirring constantly, spread coconut mixture over warm cake, bake for another 10 mins until top is light golden.

Cool it completely then un mould and slice it.

Enjoy...
My Notes:
I made one in the bundt pan and the other in a rectangular pan with the above quantity.

Have used desiccated coconut, If, you can get hold of flaked coconut it will give the topping an awesome texture and look.

Labels : Cakes, Bundt Bakers, Coconut, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.