"Ubah Gaya Hidup" - that's every Malaysians' new motto. Ok, in the spirit of the times, me will try to accommodate a few changes to me lifestyle. So fer starters, me would like to share a "budget" meal recipe with you featuring the (now expensive like fook @ RM7++/kg) pandi.
Previously on this blog, me has posted a couple of oink recipes. The first was me personal fave of pork curry, using a significant number of choice ingredients which made it a bit of a gourmet meal. Next was the roasted Rum Bones which needed expensive cuts of ribs plus a generous splash of Barcadi Rum (Gold edition no less). So me has cut down on these extravagant meals at home & in its place a more "reasonable" option.
Pasta Olio Olio w Luncheon Meat
Ingredients (fer two pax)
1) One can of luncheon meat (approx RM6.50 /original recipe used bacon & gourmet sausages)
2) One can of button mushrooms (approx RM2.30 / original recipe used selection of imported mushrooms)
3) 10 stalks cili padi (approx 10sen / free if you grow yer own)
4) 2 large onions (approx 50sen)
5) 2 bulbs garlic (approx 30 sen)
6) Olive oil (approx RM32 per litre, though you not using all / otherwise sub with vege or corn oil)
7) Lea & Perrin's (approx RM6.50 per btl - again not using all at once / cheaper Maggi Worcester sauce also available)
8) Paprika or Cheyenne powder (approx RM2.50 fer 50g pack - again not using all)
9) Mixed herbs (approx RM3 per 500g pack - not using all)
10) Bay leaf (optional)
11) Pasta of choice (spaghetti costs approx RM3.00 fer a 500g pack - again only using a third fer two diners)
Method:
1) Heat oil in wok/pan & sweat down the sliced onions followed by the garlic & cili padi (& bay leaf).
2) Add sliced/cubed luncheon meat & season with paprika or cheyenne powder (latter more bite).
3) Stir fry till luncheon meat is cooked & turning slightly crisp. Add in sliced button mushrooms (you can also add a few veges such as capsicum if you wish, but the name of the game is to reduce cost, so up to you).
4) Sprinkle mixed herbs and fry on low heat till aromatic.
5) Boil pasta in separate pot with a touch of olive oil &/or butter (sub with margarine) & salt.
6) Drain pasta & add to wok with luncheon meat & give it a good mix allowing the pasta to absorb the flavours.
7) Serve hot with cold beer (no wine, remember, ubah gaya hidup!)
Seriously, though, if you do the math, the meal would have cost roughly RM15 at most fer two (with many ingredients to be used fer subsequent meals). That ain't too fooking bad is it. So me is off to the kitchen to start preparing this cost-conscious meal fer wifey & meself.
Hope ye all like it as well. Happy woking!
ps: Sorry, no digital camera to take pix. Perhaps after me gets me petrol rebate from Post Office. Ha ha!
pps: Apologies to Tn Kerp & other non-pork eaters. You can sub babi with sliced chicken breast pieces. Or if yer feeling really extravagant, giant prawns but that sorta defeats the point of the whole exercise here . . .
Showing posts with label pork recipes. Show all posts
Showing posts with label pork recipes. Show all posts
Tuesday, June 17, 2008
Saturday, October 27, 2007
Fer Pandi Lovers only PtII - Rum Bones
Would like to share with all budding amateur chefs out there one of me fave things to do on the weekend - RUM BONES! Inevitably, it involves the wonderful oink. Easy-peasy roast & fooking delicious. Trust me!
Ingredients:
1) BBQ sauce (just buy la, no need to make yer own)
2) HP classic sauce
3) Worcester sauce
4) Bay leafs
5) Rum (lots of it - preferably Bacardi gold; you could also use Jack Daniels or Southern Comfort)
6) Olive oil (extra virgin if possible)
7) Homemade spice & pepper mix * (see below)
8) Pork ribs (cut whole rib into half & apportion three 'half' ribs fer an adult)
9) Honey (optional)
10) 1 large onion
Homemade Spice & Pepper Mix
1) 50gm paprika powder
2) 50gm cheyenne powder
3) 50gm nutmeg powder
4) Whole black pepper corns (about 40 seeds)
5) Cloves (about 30 seeds)
6) 7-8 sticks of cinnamon
7) Salt (about 2 tablespoons)
8) 5 whole bay leafs
Dry roast all spices in oven @ 180 degrees Celsius fer about 15-20 minutes or until fragrant. You could also use a wok but I find an oven easier to avoid burning. Place all the spices along with the powders & salt in a food processor & blend into a fine powder. Conversely you can use a pestle & mortar but the final product would not be as finely ground but this shouldn't matter too much as a marinade. Believe me, this process of making yer own spice & pepper mix is well worth it as it imbues a real flavour & aroma to yer chops. Plus this one blend should give you a whole jam jar's worth & you can use it for future BBQs & roasts.
Rum Bones -Method: (recipe measurements is based on preparation fer 2kg of meat or 8-10 'half ribs')
Do ask yer towkay babi fer the meatier portions of the ribs & chop each rib into half pieces. Wash & place ribs into a large container fer marinating. First add the homemade spice & pepper mix along with some additional salt (to taste). Rub into ribs & then add a large splash of olive oil, followed by generous lashings of RUM. Add about 5-7 tablespoons of Worcester sauce & mix well. Squeeze plenty of BBQ & HP sauces (& honey if you so wish) onto the ribs & make sure each rib is well covered in the marinade. Chop onion in half or quarters but leave skin on & place in with the ribs (plus the bay leafs as well). Cover & leave in fridge fer a few hours (preferably overnight).
Heat oven at 200 degrees Celsius & place ribs (& onion & bay leaf) onto a roasting tray (do add some olive oil onto tray to avoid ribs sticking onto it or better still use banana leaf as foil). Use remainder marinade 'juice' fer basting. Roast ribs fer 1 hour then turn the ribs over & roast at 250 degrees Celsius fer another 15 minutes to get it slightly charred on one side.
Serve as snack with some very cold beer or as main course with a salad/coleslaw/mashed potato. Enjoy & have a good weekend!!!
Ingredients:
1) BBQ sauce (just buy la, no need to make yer own)
2) HP classic sauce
3) Worcester sauce
4) Bay leafs
5) Rum (lots of it - preferably Bacardi gold; you could also use Jack Daniels or Southern Comfort)
6) Olive oil (extra virgin if possible)
7) Homemade spice & pepper mix * (see below)
8) Pork ribs (cut whole rib into half & apportion three 'half' ribs fer an adult)
9) Honey (optional)
10) 1 large onion
Homemade Spice & Pepper Mix
1) 50gm paprika powder
2) 50gm cheyenne powder
3) 50gm nutmeg powder
4) Whole black pepper corns (about 40 seeds)
5) Cloves (about 30 seeds)
6) 7-8 sticks of cinnamon
7) Salt (about 2 tablespoons)
8) 5 whole bay leafs
Dry roast all spices in oven @ 180 degrees Celsius fer about 15-20 minutes or until fragrant. You could also use a wok but I find an oven easier to avoid burning. Place all the spices along with the powders & salt in a food processor & blend into a fine powder. Conversely you can use a pestle & mortar but the final product would not be as finely ground but this shouldn't matter too much as a marinade. Believe me, this process of making yer own spice & pepper mix is well worth it as it imbues a real flavour & aroma to yer chops. Plus this one blend should give you a whole jam jar's worth & you can use it for future BBQs & roasts.
Rum Bones -Method: (recipe measurements is based on preparation fer 2kg of meat or 8-10 'half ribs')
Do ask yer towkay babi fer the meatier portions of the ribs & chop each rib into half pieces. Wash & place ribs into a large container fer marinating. First add the homemade spice & pepper mix along with some additional salt (to taste). Rub into ribs & then add a large splash of olive oil, followed by generous lashings of RUM. Add about 5-7 tablespoons of Worcester sauce & mix well. Squeeze plenty of BBQ & HP sauces (& honey if you so wish) onto the ribs & make sure each rib is well covered in the marinade. Chop onion in half or quarters but leave skin on & place in with the ribs (plus the bay leafs as well). Cover & leave in fridge fer a few hours (preferably overnight).
Heat oven at 200 degrees Celsius & place ribs (& onion & bay leaf) onto a roasting tray (do add some olive oil onto tray to avoid ribs sticking onto it or better still use banana leaf as foil). Use remainder marinade 'juice' fer basting. Roast ribs fer 1 hour then turn the ribs over & roast at 250 degrees Celsius fer another 15 minutes to get it slightly charred on one side.
Serve as snack with some very cold beer or as main course with a salad/coleslaw/mashed potato. Enjoy & have a good weekend!!!
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