IMG_0914what about making one of tze char’s favourite ~
kyoto pork ribs for reunion dinner?

recipe adapted with modifications from/食谱经调整取自于: ieatishootipost


610g pork chops
1/2 tbsp sesame oil
2 tsp sea salt
1 tbsp ginger juice
1/2 tsp white pepper
1 tsp chicken bouillon powder
1 tbsp chinese wine

1 egg
1 tbsp custard powder (NOT instant custard powder)
1 tbsp potato starch

3 tbsp brown sugar
3 tbsp white sugar
1.5 tbsp rice vinegar
1 tbsp plum sauce
1 tbsp OK sauce
2 tbsp ketchup
1 tsp worcestershire sauce
100ml water
1 tsp chicken bouillon powder
1 tsp dark soy sauce
1 tbsp potato starch, dissolved in 2 tbsp water

2 tbsp rose wine
white sesame seeds, as appropriate


排骨王 610克
麻油 1/2大匙
海盐 2小匙
姜汁 1大匙
白胡椒粉 1小匙
鸡粉 1小匙
料酒 1大匙

鸡蛋 1颗
卡仕达粉 1大匙(不是即溶卡仕达粉)
土豆淀粉 1大匙

黄糖 3大匙
白糖 3大匙
米醋 1.5大匙
苏梅酱 1大匙
OK 酱 1大匙
番茄酱 2大匙
喼汁 1小匙
水 100毫升
鸡粉 1小匙
老抽 1小匙
土豆淀粉 1大匙,溶入于 2大匙水

玫瑰露酒 2大匙
白芝麻 适量


IMG_0872pound pork chop with meat tenderizer and cut into 5 x 3cm pieces i don’t have a meat tenderizer, but was taught by my helper that a rolling pin works well
排骨王用肉锤拍松后,切割成 5 x 3厘米方块儿 咱们家木有肉锤,

IMG_0873add in all of (A) and mix well
加入所有 (A)食材,拌匀

IMG_0874add in all of (B), and mix well once again

IMG_0876cover with cling wrap and chill overnight
(bring marinated pork ribs back to room temperature before frying)

IMG_0900add and heat about an inch of oil in frying pan/wok over high heat
炒锅中加入约 1寸高的油量以大火加热

IMG_0902ready to fry when you see angry bubbles

IMG_0903add in pork chop and fry for about 4 mins or till golden brown
加入排骨炸约 4分钟或直到金黄色为止

IMG_0905allow ribs to drain on kitchen towel

IMG_0907pour oil away and add sauce ingredients into the pan

IMG_0908stir constantly over medium heat till it looks gluey

IMG_0910add in pork chop and fry till they are all evenly coated with sauce

IMG_0911pour in rose wine, then toss pan so it catches fire
continue to fry till you can no longer smell alcohol
(ok, i failed here… not gutsy enough)

IMG_0913turn off heat, and sprinkle with white sesame seeds
dish & serve

Personal notes/温馨小贴士:

IMG_0899– my OK sauce, plum sauce and worcestershire sauce
我家用的 OK酱、苏梅酱和喼汁

– this dish brings out the true tze char kyoto rib flavour.. to suit our family preference, i will cut white sugar to 1/2 tbsp under sauce ingredients in the future (then again, it will not taste as authentic then)
这食谱的确带出经典煮炒京都排骨的味道。但咱们家不爱甜食,所以下次再做,会将酱汁食材内的白糖减至 1/2大匙(但,这可能就不是太像正宗京都排骨了)

IMG_0916loving my tze char’s series…
heh heh have you tried this har geong gai (prawn paste chicken)?
consider it ha

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一份总值 500新元的奖金将通过贝宝赠送给大赢家
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