John Myers
Clár ábhair
show
Comhábhair
Don marinade te:
- 1,5 lítear Ola friochadh
- 40 g Slices ginger, úr nó reoite
- 20 g Slices galangal, úr nó reoite
- 5 Piobair te, dearg, fada, éadrom
- 2 beag Chillies, dearg, úr nó reoite
- 4 meánmhéide Kaffir duilleoga aoil
- 4 Polannaigh Lemongrass
- 4 meánmhéide Clóibh gairleog, úr
- 12 g Broth sicín, Kraft bouillon
- 20 g Greamán cloicheán, (Terasi Udang)
- 200 g Uisce cnó cócó
- 400 g Sú trátaí
- 3 tbsp Greamaigh trátaí
Maidir leis na glasraí:
- 1 ceann beag Brocailí, úr
- 50 g Cairéad
- 50 g Raidis, bán
- 10 Fágann Sailéad frisée, úr
- 20 g Im gan salann
- 2 tbsp Anlann Teriyaki
- 80 g Uisce cnó cócó
- 1 CTA Broth sicín, Kraft bouillon
- 2 tbsp Fíon Rís, (Arak Masak)
- 1 CTA Plúr tapioca
Mar sin:
- 200 g Baby corn, canned
- 4 tbsp Corn broth
- 15 g Im gan salann
- 1 CTA Fíon Rís, (Arak Masak)
- 1 CTA Plúr tapioca
- 1 pinch Púdar Macis
Don anlann BBQ:
- 100 g Hot marinade, (after cooking)
- 4 tbsp BBQ sauce, smoky
- 2 tbsp Mil, dorcha
Go garnish:
- Bláthanna agus duilleoga
treoracha
- Cut the baby ribs (the fleshy center pieces of the chest ribs) into individual ribs. Simmer in plenty of mild salted water for 2 minutes, then drain and discard. Rinse the ribs, place them dry on a fresh tea towel and clean the pot.
- For the hot marinade, wash, peel and cut the ginger and galangal into thin slices. Wash the fresh, red peppers, remove the stem, cut open lengthways, fold open, core and halve lengthways. Cut the halves diagonally into pieces approx. 5 mm wide. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stems.
- Nigh na duilleoga agus bain úsáid as iad ina n-iomláine. Nigh an leamongrass úr, bain an gas crua ag an mbun, bain na duilleoga donn agus feoite agus gan ach úsáid a bhaint as an bán chun páirteanna glasa a lasadh. Gearr é seo i bpíosaí thart. 8 cm ar fad. Bain na duilleoga seachtracha, glasa más gá. Crush go réidh an leath íochtair de na píosaí le casúr. Ba chóir go bhfanfadh an gas slán.
- Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Mix together with the chicken stock, the shrimp paste and some of the coconut water to a thin paste. Put all ingredients in the cleaned saucepan, mix well and bring to a simmer with the lid on.
- Heat the frying oil in a wok or deep fryer to 220 degrees. Fry the ribs in portions until light brown and immediately add to the saucepan with the marinade. Simmer for 45 minutes.
- In the meantime, remove the leaves from the frisee salad, sort, wash and place on the serving plates. Wash, peel and slice the radish and carrots crosswise with the corrugated plane. Separate the broccoli florets from the stem with about 3 cm of stalk. Blanch the slices in boiling salted water for 2 minutes and the broccoli florets for 3 minutes, rinse in cold water and keep them ready in the colander.
- Take the corn kernels with 4 tablespoons of the brine from the can and place in a smaller saucepan. Add the butter and bring to a simmer. Mix rice wine and tapioca flour and add to the corn kernels. Bring to the boil and season with salt and white pepper. Mix in a pinch of mace. Keep the mixture warm.
- Remove the ribs from the marinade and place in an ovenproof dish or bowl. Finely puree the firm vegetable parts from the marinade with 100g marinade in the blender and mix in the ingredients for the BBQ. Bring to the boil briefly and drizzle over the ribs. Briefly bake the ribs in the oven on top heat.
- Mix the ingredients for the vegetables from bis tapioca flour in a casserole and heat. Pull the vegetables separately through the sauce and arrange on the serving plates. Add the corn kernels and ribs, garnish, serve and enjoy.
