Posted November 30th, 2009 in Food | 1 Comment »
Although I have just few friends here in Perth, they’ve been a great motivation and support for me to stay here being away from my family. Most of my friends are older than me, (5 ~ 20 years older) but we’re close and are good friends. Because they have more life experience than I do, their words and advices are such valuable and I really appreciate that.
Some of them have their own business here, and some of them have bought their own home and settled themselves in this state. They all work so hard and I want to be same as them! And, I have a few friends who are mothers and they also give me a good advice on cooking too 
I’ve got this recipe from one of my friends who has moved from Cairns to Perth 2 years ago and is a mother of 1 year old boy. I love this recipe and so does my family here
<Honey Oyster Pork Ribs>
- 500 g pork ribs – boned
- 1 tbs oyster sauce
- 2 tbs honey
- 2 tbs soy sauce
<some vegetables to accompany pork ribs>
I used cabbage and bean shoots. You can use whatever vegetables you have in your fridge.
- cabbage – roughly chopped
- bean shoots
- 1 tbs sesame oil
- 1 tsp soy sauce
- Cut ribs into 2~3 cm thick.
- Heat frying pan without oil, and grill ribs over medium heat until it’s golden on both sides. The idea of doing this is to take away unwanted fat from pork as much as possible.
- Remove ribs from pan, and set aside. Throw out the fat from pork.
- Wipe the pan with kitchen paper roughly, and heat sesame oil. Stir-fry cabbage and bean shoots until they’re soft. Drizzle soy sauce and turn off the heat.
- In another pan, place oyster sauce, soy sauce and honey. Turn on the heat, stir consistently until it starts to boil. Add ribs and stir, until ribs are caramelized and sticky.
- Arrange ribs on a bed of stir-fried vegetables.
I had it as dinner with chirashi-zushi (scattered sushi rice with pickled vegetables) and o-suimono (Japanese clear broth). It was delicious!
Posted November 19th, 2009 in Food | No Comments »
Branched greens and crispy bacon salad.
- 2 rushes bacon
- 1 bunch broccoli
- 1 bunch asparagus
- 1 tbs corn
- fresh lemon juice or orange juice
- Boil water in a large sauce pan.(you can add salt to the water when you put the pan on the stove) While waiting for the water to boil, cut broccoli and asparagus into 2~3cm long.
- Branch broccoli in the boiling water, then scoop out and drop into a bowl of cold water to stop the cooking process. Drain. Repeat with asparagus. Never leave broccoli and asparagus in the cold water.
- Slice bacon into 1cm wide. Place bacon on a frying pan (no oil) and turn on the heat. Cook over low to medium low until bacon is golden and crispy.
- Turn off the heat. Wipe off any excess fat, and turn on the heat again, to high. Add broccoli, asparagus and corn, then stir through.
- Turn off the heat. Squeeze lemon juice (or orange juice) over, and season well with salt and black pepper.
- Serve immediately.
Posted October 19th, 2009 in Food | No Comments »
Mabo Tofu is a typical Chinese food we eat in Japan. Apparently it’s little different from the original dish, but we still call it “Mabo Tofu” and we enjoy it. Some people add more chili to make it spicier, and that’s became one of “summer food” in Japan. (In Japan we eat hot & spicy food in summer)
There is a dish called “Mabo Donburi”, it’s basically a rice served in a bowl, covered with mabo tofu. You can find it even in convenience stores in Japan during summer.
Mabo Tofu (ma-bo dofu)
<Mabo Tofu>
- 50g pork mince
- 300g silken tofu
- 1tsp grated ginger
- 1tsp grated garlic
- 1tsp tobanjan
- 1tbs sesame oil
- 1tsp corn flour + 1tsp water
<a>
- 1/2tbs sake (cooking wine)
- 1tbs miso paste
- 1tbs soy sauce
- 1tsp sugar
- 150cc water
- Cut tofu into cubes. Mix the ingredients from <a>.
- Heat sesame oil in a frying pan, and saute ginger, garlic and tobanjan. Once you start to smell nutty aroma, add pork mince and stir. Break down the mince with wooden spoon while stirring.
- Pour the mixture <a> into the pan, and bring to boil. Reduce the heat and simmer for few minutes.
- Add tofu cubes in the pan. Try not to break the tofu as they are pretty soft. Gently stir the sauce, avoiding to crush the tofu, and stir through the corn flour water to thicken the sauce.
- Garnish with chopped spring onion.
Posted May 10th, 2009 in Food | 2 Comments »
Very easy! Just marinate and cook in the oven. You won’t even need to marinate meat for hours.
< Oven Roasted Spare Ribs >
- 7~9 spare ribs
- 1 tbs Worcester sauce
- 2 tbs tomato sauce
- 3 tbs soy sauce
- 3 tbs marmalade jam
- 1 tbs white wine or sake
- 1 tsp grated ginger
- 2 tsp grated garlic
- Heat up oven to 200
- Season ribs with salt and pepper. Mix all the ingredients in a heat-proof bowl. Marinate ribs in the sauce and glad wrap, then heat up in the microwave for about 5 minutes.
- Place ribs on an oven tray with sauce. Cook for about 30minuts or until meat is cooked.
* If the meat starts to burn on surface, cover with aluminum foil and let it cook through.
Email: me@umeboss.com
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