Skip to main content

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.

Labels:

Comments

  1. ann lowMarch 25, 2010 at 12:56 AM

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

    ReplyDelete
  2. PamMarch 25, 2010 at 1:13 AM

    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. MaryMohMarch 25, 2010 at 2:20 AM

    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. ICook4FunMarch 25, 2010 at 3:13 AM

    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. My Little SpaceMarch 25, 2010 at 8:32 AM

    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. ReanaclaireMarch 25, 2010 at 1:09 PM

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

    ReplyDelete
  7. 3 hungry tummiesMarch 25, 2010 at 1:46 PM

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

    ReplyDelete
  8. My Little SpaceMarch 25, 2010 at 2:47 PM

    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. tigerfishMarch 25, 2010 at 5:54 PM

    +1 means extra fiery? Whoa!

    ReplyDelete
  10. Sokehah cheahMarch 25, 2010 at 6:38 PM

    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
  11. PamMarch 26, 2010 at 9:20 AM

    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
  12. Sonia ~ Nasi Lemak LoverMarch 26, 2010 at 5:04 PM

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

    ReplyDelete
  13. Sokehah cheahMarch 26, 2010 at 6:14 PM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe