September 6, 2008 on 2:02 pm | In oven-cooked | No Comments
| Spare ribs |
300 g |
| cornstarch |
1 tablespoon |
| Butter |
20 g |
| Maltose |
100g |
| Marinade |
|
| Orange juice |
80 ml |
| Water |
20 ml |
|
Sugar |
20 g |
| Salt |
1 teaspoon |
|
|
Method
1.Rinse spare ribs and chop into 5-inch long sections.
2.Mix well pork ribs with marinade. Marinate for 2 hours before combining evenly with cornstarch.
3.Preheat oven to 180 degree. Glaze baking tray with butter. Place spare ribs on a baking tray and brush it with some maltose. Bake in the oven for 20 minutes.
4.Flip spare ribs. Brush with some maltose and remaining marinade. Raised oven temperature to 200 degree. Continue to bake for another 15 minutes before serving.
September 6, 2008 on 6:26 am | In oven-cooked | No Comments
|
| Ingredients
|
| Salmon
1 slice (300g)
| Butter
20g
| Herbs
10 g
| Marinade
|
| Japanese sake
1 tablespoon
| Salt
1 teaspoon
| Japanese teriyaki sauce
30 g
| |
|
| |
|
Method
1.Rinse salmon and mix it well with marinade. Set aside with marinate for 30 minutes.
2.Glaze baking tray with some oil and place salmon on it. Add butter on top of salmon.
3.Preheat oven to 200 degree. Bake salmon in the oven for 10 minutes.
4.Flip salmon and sprinkle with some herbs. Raise temperature to 220 degree. Continue to bake for another 10 minutes before serving.
September 6, 2008 on 6:10 am | In oven-cooked | No Comments
| Ingredients |
|
| Red snapper steak |
1 piece (300g) |
| Leeks |
200 g |
| Marinade |
|
| Finely chopped garlic |
2 tablespoon |
| Five-spice powder |
½ teaspoon |
| Salt |
½ teaspoon |
|
Light soy sauce |
1 teaspoon |
|
White rice wine |
2 tablespoon |
|
Sugar |
1 teaspoon |
Method
1.Clean red snapper and mix it well with marinade. Set aside with marinate for 2 hours.
2.Rinse and cut leeks into section. Glaze baking tray with some oil and place cut leeks on it. Place red snapper on top of it.
3.Preheat oven to 220 degree. Grill red snapper in the oven for 10 minutes.
4.Flip red snapper. Continue to grill for 10-15 minutes and serve.
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