Skip to main content
logo
Food Advertising by

Curry Pork ribs


It's been quite a while since I cooked curry.  So, managed to squeeze in this for dinner .... simple, just cook the curry, rice and blanch a vegetable and dinner is ready.





I used only 100 gm of this A+1 meat curry paste because it's fiery!





No coconut milk for this curry, used sugarless soymilk instead and if I didn't disclose, the people at the dining table didn't realise it!

Recipe for Curry Pork ribs

Ingredients
  • 600 gm pork ribs - cut into about 2.5 inch lengths
  • 600 gm Russet potatoes - peeled and cut
  • 100 gm A+1 curry paste for meat
  • 180 gm shallots
  • 5 pips garlic
  • 2 lemon grass - crushed
  • 500 ml Yeo's sugarless soymilk
  • 1 cup water
  • Some curry leaves
  • 2 star anise
  • a small piece of cinnamon stick
  • Salt and light soya sauce to taste
Preparation
  1. Wash and blanch the pork ribs in a pot of boiling water to remove scum, rinse in cold water, drain and set aside.
  2. Blend together the shallots and garlic.
  3. Stir-fry the curry paste with the blended ingredients, toss in the fresh curry leaves, star anise and cinnamon stick.
  4. Add in the blanched pork ribs, a cup of water and let it cook for about 30 mins., stirring occasionally to prevent it from drying up.
  5. When the pork ribs are a bit soft, add in the potatoes together with the soymilk.
  6. Let the curry simmer till the pork ribs are tender and thoroughly cooked.
  7. Add salt and light soya sauce to taste.
  8. Dish out and serve hot with plain rice, bread or roti canai.

Comments

  1. Looks so good and very healthy too. I'm going to bookmark this. Thanks for sharing.

    ReplyDelete
  2. These really look delicious! I seldom cook with curry and will have to try it again. Do they have a strong curry taste?

    ReplyDelete
  3. It's always very easy to cook with curry paste. I can't get much choice here but quite happy with a particular brand. I think it's Teang. I love curry.....makes my world go round :D I'll be too happy if you cook this for me :P

    ReplyDelete
  4. I too like cooking curry with soymilk or evoporated milk. They taste just as good. This dish kind of reminds me of home. My mom love cooking curry with pork ribs too but hers was more watery and with loads of vegetables in it.

    ReplyDelete
  5. I just made chicken curry dish yesterday! I made extra for other recipes too. Frankly, haven't taken any pork curry for a very long time! People here, they usually make wild boar curry coz the meat is cheaper!

    ReplyDelete
  6. thanks for the info, Cheah.. will try this one day.. when kids are back and hunger for home cooked food!

    ReplyDelete
  7. I have seen this sauce at my Asian grocer, I'll get some since it has your approval!

    ReplyDelete
  8. My comment is gone again! Man! Gosh...I just hate it! Can't remember what I wrote yesterday. haha... Aiyoyo! Yeah, as you know I don't take pork often so I don't even cook this at home! People here love cooking pork curry too but with wild boar meat coz it's much cheaper.

    ReplyDelete
  9. Anncoo
    You are most welcome!

    Pam
    You mean the curry paste or the curry dish itself? To me, it's fragrant but I added the curry leaves, star anise and cinnamon to give added fragrance and flavour.

    Mary
    My doors are always open for you!

    ICook4Fun
    Haven't tried with added veggie, think should be ok too, wholesome!

    Kristy
    Oh, wild boar curry is nice, quite difficult to get it here.

    renaclaire
    I find this curry paste satisfactory. Think the factory is in Jln Tasek.

    3 hungry tummies
    They have curry paste for fish and another other for meat. It's quite popular here.

    Kristy
    No, no, your comment is still here, relax dear girl!

    tigerfish
    It was only A1 before, now it's changed to A+1!

    ReplyDelete
  10. Sorry, I meant the dish. It sounds great with the addition of the items you mentioned and I will be trying it. Printing it now. Thanks!

    ReplyDelete
  11. next time I also want to add pork ribs to my curry instead of the usual chicken, look yummy!

    ReplyDelete
  12. Pam
    Hope you'll like it.

    Sonia
    Ya, for a change.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.