Main Dish Articles

Spicy Pork Spare Ribs

Spicy Pork Spare Ribs

Ingredients:

2 lbs (1 kg) pork ribs

6-8 cloves garlic (minced)

1/4 cup (60 ml) soy sauce

2 tbsp honey or brown sugar

2 tbsp rice vinegar or lemon juice

1 tbsp oyster sauce (optional)

1 tsp sesame oil

1/2 tsp black pepper

1/2 tsp chili flakes (optional, for spice)

1 tbsp vegetable oil (for cooking)

Fresh parsley or green onions (for garnish)

Instructions:

1. Prepare the Ribs:

Rinse the ribs and pat them dry.

Cut into individual pieces or smaller sections for easier cooking and serving.

2. Marinate the Ribs:

In a large bowl, mix the soy sauce, honey (or sugar), rice vinegar, oyster sauce, sesame oil, black pepper, and half of the minced garlic.

Add the ribs to the marinade and coat well. Let them marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator.

3. Cook the Ribs:

Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil.

Add the marinated ribs (reserve the marinade) and sear them for 2-3 minutes on each side until browned.

4. Add Garlic and Sauce:

Lower the heat to medium and add the remaining minced garlic. Stir for about 1 minute until fragrant.

Pour in the reserved marinade and a splash of water. Cover the pan with a lid and simmer the ribs for 20-25 minutes, turning occasionally. Add water as needed to prevent burning.

5. Caramelize the Sauce:

Remove the lid and let the sauce thicken. Increase the heat slightly, allowing the ribs to become sticky and well-coated with the garlic glaze.

Note: You can also you other Spare Ribs like lamb or Beef Ribs or depend what you prefer.

Beef Stroganoff

Beef Stroganoff

Ingredients:

For the Stroganoff:

- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced

- 2 tbsp all-purpose flour

- 1/2 tsp salt

- 1/4 tsp black pepper

- 2 tbsp olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 8 oz (225 g) cremini or white mushrooms, sliced

- 1 cup beef broth

- 1 cup sour cream

- 1 tbsp Dijon mustard

- 1 tsp Worcestershire sauce

- Fresh parsley, chopped (for garnish)

*For the Egg Noodles:*

- 12 oz (340 g) egg noodles

- 2 tbsp unsalted butter

- Salt and pepper to taste

Instructions:

1. Prepare the beef:

Toss the sliced beef with flour, salt, and black pepper until evenly coated.

2. Cook the beef:

Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.

3. Sauté the vegetables:

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and mushrooms, cooking for an additional 5-6 minutes until the mushrooms release their moisture and begin to brown.

4. Make the sauce:

Stir in the beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer, then reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce, mixing until smooth. Return the beef to the skillet and simmer for 5-7 minutes, or until the beef is tender and the sauce thickens.

5. Cook the egg noodles:

While the stroganoff is simmering, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and toss with butter, salt, and pepper.

6. Serve and garnish:

Serve the beef stroganoff over the buttery egg noodles. Garnish with fresh parsley for a rustic finish.

Beef Lo Mein

Beef Lo Mein

Ingredients:

For the Beef:

1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the Lo Mein:

8 oz lo mein noodles or spaghetti
2 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 cup sliced carrots
1 cup sliced bell peppers (red, green, or yellow)
1 cup broccoli florets
1 cup snow peas
¼ cup soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
¼ cup beef broth
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

Instructions:

Marinate Beef: In a bowl, toss the thinly sliced beef with soy sauce and cornstarch until well coated. Set aside to marinate for 10-15 minutes.

Cook Noodles: Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside.

Stir-Fry Beef: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the remaining 1 tbsp of vegetable oil. Sauté the onion, garlic, carrots, bell peppers, broccoli, and snow peas until tender-crisp, about 5-7 minutes.

Combine: Return the cooked beef to the skillet with the vegetables.

Make Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and beef broth. Pour the sauce mixture over the beef and vegetables, stirring to coat evenly.

Thicken Sauce: Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Add Noodles: Add the cooked lo mein noodles or spaghetti and toss everything together until well coated.

Garnish and Serve: Garnish with chopped green onions and sesame seeds, if desired.
Serve hot.

Nasigoreng Recipe (Chicken Fried Rice)

Nasigoreng Recipe (Chicken Fried Rice)

Ingredients

2 cups cooked rice (preferably day-old rice)
300 g chicken breast, cut into small pieces
4-5 garlic cloves, finely chopped
2 eggs
1 carrot, diced
100 g peas (fresh or frozen)
1 onion, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil (or vegetable oil)
1 tablespoon fish sauce (optional)
Salt and pepper to taste
Chopped chives or green onions for garnish

Instructions

1. Prepare the ingredients:
- Ensure all ingredients are prepped and within reach, as cooking fried rice is a quick process.

2. Cook the chicken:
- Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
- Add the chicken and cook until it is well-browned and cooked through. Remove the chicken from the pan and set aside.

3. Cook the vegetables:
- In the same pan, add more oil if needed and sauté the chopped garlic until golden and fragrant.
- Add the onion and cook until it becomes translucent.
- Add the carrots and peas, cooking until they are tender.

4. Prepare the eggs:
- Push the vegetables to the side of the pan and crack the eggs into the pan. Scramble the eggs until fully cooked.

5. Cook the rice:
- Add the cooked rice to the pan and mix well with the vegetables and eggs.
- Return the chicken to the pan.
- Add the soy sauce and fish sauce (if using), mixing well to coat all ingredients.

6. Finish:
- Stir-fry everything for a few minutes until the rice is heated through and slightly crispy.
- Season with salt and pepper to taste.

7. Serve:
- Serve the garlic chicken fried rice on plates.
- Garnish with chopped chives or green onions for a fresh touch.

Pork Tenderloin

Pork Tenderloin

Ingredients:

1 pork tenderloin (about 1 lb)

2 tablespoons olive oil

3 cloves garlic, minced

¼ cup honey

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

Directions:

Prepare the Pork: Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season with salt, black pepper, and smoked paprika.

Sear the Pork: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side until golden brown.

Make the Honey Garlic Glaze: In a small bowl, whisk together honey, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, and red pepper flakes.

Glaze & Bake: Pour the glaze over the pork and transfer the skillet to the preheated oven. Bake for 15-18 minutes, basting the pork with the glaze every 5 minutes. The internal temperature should reach 145°F (63°C).

Rest & Serve: Let the pork rest for 5 minutes before slicing. Drizzle with extra glaze and serve with roasted vegetables or mashed potatoes.

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