So I made some mandatory fried rice - complete with lap cheong (the proper type smuggled by kind friends from Hong Kong), peas, carrots, chilli and eggs, topped with bawang goreng (fried shallots) and ikan bilis.
The end of the decade was also the chosen time for my very first attempt at Chinese pork ribs.
Here's my marinade, adapted from Cooks.com:
Chinese five-spice powder
Light soya sauce
Sesame oil
Sherry
Garlic (I used powder as I was too lazy to chop)
Star anise
I let the flavours work their way for a solid day. Also, I used prime ribs instead of spare ribs because 1) I am married to an American and they simply don't see the point of spare ribs, and 2) I figured since I am gonna make the effort, might as well get a bit more meat out of the exercise. Kiasu Singaporean, yes yes.
Once ready to bake, I laid out the ribs on a nicely-greased baking tray before popping it into the oven.
I then prepared my basting sauce which was equal parts of hoisin sauce and ketchup, and a touch of honey.
Then it was simply a matter of watching them babies cook in the oven, basting on occasion, turning them after 20 minutes, and repeating the process!
The final touch: Ray fired up the baking tray on the stove, added hot water, scraped the tray to collect the plate the nice drippings(we are absorbing the carbon footprint, yes we are...) and poured it onto the ribs.
Viola!
The meat was super tender and the sauce spot on in terms of flavour (although I found it a tad sweet).
Of course, the best way to enjoy cheesy Chinese food is with some champagne...Yes, it's a secret tradition that historians would rather not divulge.
Happy New Year!
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