First of all, I'd better let you know that I never cooked anything when I was in Thailand. I only worked to make money to pay for everything and my parents alway teased me about it.
In Thailand we have so much of the street food karts and small restaurants around just every corner. The price of the food is not too bad if you choose to eat with that kind. But if you prefer the A/C restaurant with view we also have that kind to offer in all level of luxurious you may ask for as well.So my cooking skill was pretty nothing I would say that. Even worse I use to burned the rice with the rice cooker so my cooking experience was amazingly bad, can you imagine that?
But since I moved to Florida around 6 years ago. I needed to train myself for my own survival. I started to learn and also talked to mom about the food plus how to cook them. My first dish EVER was the super simple and I think I have picture of it. I may find the picture of that day to show you sometimes.
Today I will share you the food that I cooked at home. Sooner or later you will see more about my food on this Blog. Hopefully you guys like some of them and love to try somehow. Just open your mind and think it is another kind of food that tastes good from the opposite of the world.
Picture was taken by Ms. Joanna Ainscough
You could use short ribs or pork belly or just pork loin or your choice of cut. It really depends on your personal favorite. I prefer short ribs because I like the little young white cartilage.
Oooooh... yeah, I am Asian and it is in my gene to love all bones though.
Let start to see what do you need for my recipe today.
@@@ Please note. I also need to tell you that I do not really measure my food and it is very hard to follow me right now. I cooked from my heart and put everything to taste. Most of my own recipe could add more of the seasoning even right before you turn off the stove. Or you could have some kind of sauce to get the favorite flavor you prefer later.@@@
@@@Please do not hesitate to let me know. I will make my recipe book better, my dear.@@@
- Braised short ribs with ginger
- Taste to your flavor both of saltiness and sweetness. I prefer to have both of these 2 flavors in the middle and add more heat by hot chili dipping sauce.
- Short ribs or your choice of meat
- small cubes of ginger for marinate the ribs and more thin slides of ginger to braise the short ribs
- light soy sauce
- oyster sauce
- Shao Hsing cooking wine
- black sweet soy sauce
- brown sugar
- grounded cumin
- fine chopped onions
- minced garlic
- vegetable oil
- Spring onions
- fresh cucumber
- cilantro
- pork broth
Picture was taken by Ms. Joanna Ainscough
Place the short ribs after wash and dry them off into a big bowl and marinate them with small cubes of ginger, light soy sauce, oyster sauce, Shao Hsing cooking wine, black sweet soy sauce, brown sugar, and grounded cumin. Wrap your marinating short ribs bowl with plastic wrap or put into the container with lids and keep it in the fridge to marinate it 2 hours or over night.
Picture was taken by Ms. Joanna Ainscough
After put your marinated bowl into the fridge. Start to chop the onions very fine, Juliennehttp://en.wikipedia.org/wiki/Julienning spring onions to be the garnishment and also the side dish, slide some ginger very thin to braise the ribs.
VDO clip credit from GooGle search engine.
Prepare your cilantro and cucumber to be your side dish also if you are the vegetable person. This dish could eat with rice or could be wrap with lettuce if you do not really like steam rice or in some kind of diet program. Save the cucumber and cilantro in the fridge to chill them off and ready to serve with the ribs.
Picture was taken by Ms. Joanna Ainscough
Can you tell that my recipe is pretty easy? Yup, if I could do it I am so sure you could cook this dish as well. I looooooooooove this recipe so much and for me it is very good because ginger is a good herb that helps with your system. Let see a whole picture of your ingredients right now.
By this time if you are a rice person you could start to cook your rice to get it ready. Or you could start to wash your romaine or your choice of lettuce to be the wrapper.
Turn on your stove and put a little bit of vegetable oil in. Use a medium heat to and wait until the wok or the pan gets hot. Use about 2 tea spoons of mince garlic or more if you like crispy golden brown garlic. Brown the garlic in the medium heat oil until it you got the aroma and the garlic starts to be golden brown and crispy a little bit.Add fine chopped onions into the pan or wok and lower the heat to brown the onions.
Take out your marinated short ribs bowl from the fridge. Put the ribs into the pan once the onion started to be soft and turns brown. Stir the ribs occasionally until they start to be half cook for about 15 minutes. Add pork broth and thin slides gingers to the pan and cover the pan with lid. Simmer your ribs with low heat until the bones fall out from the meat around 30-40 minutes. Taste it and add some more of soy sauce or brown sugar to the flavor you like again before turn off the stove.
Serve with steam rice, fresh cucumber, cilantro or use romaine or ice berg lettuce to wrap to make it as a healthier meal if you prefer.
Picture was taken by Ms. Joanna Ainscough
Here is the final product from my kitchen today. You will get the sweet and salty flavor as you like with the heat from ginger. Garnish your plate with thin slide spring onion and cilantro as you see in my picture or any other way you like.
Picture was taken by Ms. Joanna Ainscough
Serve on the bed of steam rice with fresh cucumber and cilantro. Add fresh Thai hot chili dipping sauce to get the extra heat if you could tolerate that high heat like me.
Hope you guys like it and enjoy my recipe from my little kitchen in Florida.
