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Jekk Joghgobkom 06.07.2019

CHINESE GLAZED RIBS

Serves 4

Ingredients

8 pork spare ribs

150g Hoisin sauce

50ml Chinese cooking wine or Sherry

2 tbsp light muscovado sugar

2 tbsp tomato puree

2 tbsp sweet chilli sauce

½ tsp mild chilli powder

3 garlic cloves, crushed

5cm fresh root ginger, peeled and finely grated

 

Method

-          Put the ribs in a saucepan and cover with water, bring to the boil, reduce the heat slightly and leave to simmer for 15 minutes; drain and leave to cool

-          Place the cooled ribs in a bowl with the remaining ingredients; mix well with your hands, cover and put in the fridge to marinate for at least 4 hours or overnight

-          Preheat the oven to 190C/Gas5; spread the ribs out on a foil-lined baking tray and season; bake for 35 minutes, turning and basting occasionally until they are caramelised and sticky all over; leave the ribs to cool for a few minutes before eating as the glaze will be very hot

 

KUSTILJI TAL-MAJJAL BIL-GLAZE CINIZA

Ghal 4 persuni

8 kustilji tal-majjal – spare ribs

150g zalza Hoisin

50ml inbid tat-tisjir Ciniz jew Sherry

2 imgharef zokkor muscovado carr

2 imgharef kunserva

2 imgharef zalza tac-chilli helwa

½ kuccarina trab tac-chilli ma jahraqx

3 sinniet tewm mghaffga

5cm ginger frisk, imqaxxar u mahkuk fin

 

-          Poggi l-kustilji to borma; ghattihom bl-ilma u hallihom jifthu jaghlu; baxxi n-nar ftit u hallihom itektku ghal 15 il-minuta; saffihom u hallihom jikshu

-          Poggi l-kusilji go skutella u hallathom b’idjek ma’l-ingredjenti kollha; ghattihom u hallihom gol-fridge ghal mill-anqas 4 sighat jew ahjar matul il-lejl

-          Sahhan il-forn ghal 190C/Gas5; ifrex il-kustilji fuq dixx tal-forn miksi bil-foil u hawwarhom; sajjarhom ghal 35 minuta; dawwarhom u raxxaxhom biz-zalza taghhom stess minn hin ghal iehor sakemm jikkaramelizaw; hallihom jikshu ftit qabel ma tiekolhom ghaliex il-glaze ikun jahraq hafna