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jingle26 lurker
Joined: 08 Mar 2005 Posts: 92 Location: Singapore
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Posted: Sun Nov 06, 2005 10:37 am Post subject: Pork Ribs With Champagne |
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This recipe was given by my friend who attend the restaurant cooking conducted by Mr Teo Lye Hock @ cairnhill community centre, she tasted this dish say it very nice, so she send a copy of recipe to me.
Ingredients:
1 kg pork ribs or pork chop (clean, hammer both side)
To marinade:
2 tbsp water
2 tbsp light soya sauce
1 egg yolk
1 tbsp meat tenderizer
1 tsp bi-carbonate of soda
1 tbsp cornflour
1/4 tsp 5-spice powder
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cindy lurker
Joined: 07 Jul 2005 Posts: 3
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Posted: Sun Nov 06, 2005 12:13 pm Post subject: |
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jingle26
where to get Babycham |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sun Nov 06, 2005 7:07 pm Post subject: |
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Cindy
BabyCham is a brand of Champagne. Usually bottled in 2 sizes..one usual large bottle and the other a smaller bottle. It has a picture of a baby Fawn. Quite a mild form of the real Champagne. Costs about $5 to $7 per small bottle. Depending on which supermarket you go and buy. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sun Nov 06, 2005 7:09 pm Post subject: |
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jingle26
why does the chef need meat tenderizer when soda powder is already added?
I don't use meat tenderizer at all. Learnt from Buay who taught me to use fresh lime or lemon juice to naturally tenderize meat. Cheaper too. And healthier. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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gan55 lurker
Joined: 16 Jan 2005 Posts: 111 Location: Singapore
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Posted: Sun Nov 06, 2005 9:28 pm Post subject: |
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If using meat tenderiser it might be more effective to substitute using papaya juice or pineapple juice. Adding lime or lemon juice might affect the taste not to mention the pH difference might juz "cook" the meat. Most meat tenderisers use papain (extracted from papayas) or bromelain (extracted from pineapples) enzymes to soften the meat. |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Mon Nov 07, 2005 9:07 am Post subject: |
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joshua
the pork dish I did for Saturday's dinner had lime juice added. but the pork doesn't have any hint of its taste after its cooked. I guess its only when the lime juice is added in the cooking of the sauce, it hinders the taste. If its used as a marinating sauce..then grilled/roasted, its okay :roll: _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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elinT lurker
Joined: 13 Jul 2007 Posts: 6
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Posted: Thu Aug 27, 2009 1:37 pm Post subject: |
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Is it possible to substitute with Sparkling Juice or is it called Sparkling Wine?
Gina wrote: | Cindy
BabyCham is a brand of Champagne. Usually bottled in 2 sizes..one usual large bottle and the other a smaller bottle. It has a picture of a baby Fawn. Quite a mild form of the real Champagne. Costs about $5 to $7 per small bottle. Depending on which supermarket you go and buy. |
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