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Pork Ribs With Champagne

 
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jingle26
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Joined: 08 Mar 2005
Posts: 92
Location: Singapore

PostPosted: Sun Nov 06, 2005 10:37 am    Post subject: Pork Ribs With Champagne Reply with quote

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
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Joined: 07 Jul 2005
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PostPosted: Sun Nov 06, 2005 12:13 pm    Post subject: Reply with quote

jingle26

where to get Babycham
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Nov 06, 2005 7:07 pm    Post subject: Reply with quote

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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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Nov 06, 2005 7:09 pm    Post subject: Reply with quote

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.
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Gina

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gan55
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Joined: 16 Jan 2005
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PostPosted: Sun Nov 06, 2005 9:28 pm    Post subject: Reply with quote

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. Wink Most meat tenderisers use papain (extracted from papayas) or bromelain (extracted from pineapples) enzymes to soften the meat.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Nov 07, 2005 9:07 am    Post subject: Reply with quote

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:
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elinT
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Joined: 13 Jul 2007
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PostPosted: Thu Aug 27, 2009 1:37 pm    Post subject: Reply with quote

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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