This side dish is so simple. Transforming the ordinary can of baked beans to a yummilicious one.
Ingredients 1 can baked beans ¼cup brown sugar
¼ of a yellow onion, chopped
1 tbsp ketchup
1½ tsp English mustard
½ tsp Worchestire sauce
½ tsp red wine vinegar
Salt & pepper to taste
2-3 slices of bacon
Method
1. Combine the above except bacon in a baking dish. Bake it at 150°C for 30 minutes. Remove from oven.
2. Bake the bacon separately. For crispy bacon, please refer here for the recipe. Once baked, remove from the oven and cut the bacon to smaller pieces.
3. Sprinkle the crispy bacon on top of the oven baked beans.
You will love the savoury beans with a light crunch of the bacon.
It is rather difficult to find a good rack of ribs at a reasonable price, so I decided to try one at home and it turned out to be surprising good. The dry rub on the ribs is important. You can find the ingredients for the dry rub here.
The picky Mr W likes the seasoning of the baby back and the only thing he thinks I ought to reduce is the amount of BBQ sauce I added, which I agreed.
*Update - 19 May 2020...
I have added honey into the BBQ sauce for a nicer glaze and not overpowering BBQ. Mr W said the taste is just right. I have a picky husband. Hard to please. This time I used St Louis Pork Ribs which are bigger compared to the last time (I used baby ribs). So the temperature and baking time defers. I will indicate in the Method.
Ingredients (Serves 4)
2 pounds of baby back ribs/1 rack of St Louis Pork Ribs
1/2 cup of BBQ sauce
1/4 cup of honey Dry Rub
Method
1. Using a butter knife to remove the membrane at the back of the ribs. *By doing so, you will definitely get tender ribs.
2. Apply the dry rub all over the ribs and wrap the rack in a non-stick baking sheet and then another layer of aluminium foil.
Foil below and baking sheet on top
3i. Here are my St Louis Pork Ribs after removing the membrane & applying of the rub.
St Louis Pork Ribs
St Louis Pork Ribs
3ii. This is the baby ribs.
Place the marinate dry rub baby ribs on the baking sheet
4. Wrap the ribs up with the baking sheet and then the aluminium foil like this.
Wrap it up! *This is not a baguette!
5. Place them in a ziplock bag before putting them in the fridge to be marinated for a minimum of 6 hours or overnight. *because the meat will "sweat".
6. Remove from the fridge.
7. Preheat oven at 150°C/160°C for 10 to 15 minutes. Bake the ribs (still in the foil) in the oven at
i) for baby ribs - 150°C for 2 hours
ii) for St Louis Pork Ribs - 160°C for 2.5 hours (this is due to the thicker bones & mass)
7. While they bake in the oven, stir in the honey to the BBQ sauce.
*Note: I made my bbq mixture based on our liking. So after stirring in the honey, do a taste test to see how you like it. You may add more BBQ sauce or honey to your own preference.
8. Remove the ribs and lay them on the tray.
9. Spread your BBQ mixture on the front and back of the ribs, continue to grill them (bones up) in the oven at 175°C.
9ii. Remove and turn over the ribs (this time meat up) and apply the mixture again. Grill for another 15 minutes.
*Note: you may also just apply the BBQ mixture and baked for a straight 30 minutes without removing it from the oven. I did this method with the baby ribs.
Chicken is the most frequent cooked meat in my household. So I need to think of different methods to prepare this poultry. I have oven baked with simple salt and pepper, you can refer to Oven Baked Chicken for the recipe. Simple and hearty meal with Chicken Stew. These are just a few recipe for your consideration. As for today, I'm going into Japanese cuisine, using white miso paste to marinate the boneless chicken thighs. This goes well with a bowl of steam rice. Of course, by the look of the photo before, I have made it into a Japanese-Western cuisine - baked baby potatoes and sautéed mushrooms.
A fusion of Western and Japanese
Ingredients 4 boneless chicken thighs 8 baby potatoes Marinate 1/4 cup of white miso paste 3 tbsp mirin 3 tbsp sake 1 tbsp sugar 2 tsp soya sauce Method 1. Combine all ingredients in the Marinate, mix well and set aside. 2. Wash the chicken thighs and trim off excess fats on the chicken thighs. *I left the skin on. Pat them dry. 3. Marinate the chicken thighs for at least 3 hours, or overnight. 4. Pre heat oven at 215°c. Drizzle some olive oil on the baking tray. 5. Wipe excess marinate from the chicken and arrange them skin side up. 6. Coat all the baby potatoes with the marinate and place them around the chicken. 7. Bake in the oven for 15 minutes at 215°c, turn the chicken over and bake for another 10 to 15 minutes. Once done, slice the grilled chicken and enjoy it with a bowl of steam rice...as for me, I had mine with potatoes and sautéed mushrooms.
I have been wanting to make my very own crispy on the outside, succulent in the inside chicken. And I think I have created one just the way I want it!
When I first serve the dish to my hubby (Mr W), he turned and looked at me, asked, "What did you use to season? It tastes good." Aww...the green light that I needed.
It's easy to make this crispy chicken thighs.
Ingredients
8 pieces of chicken thighs skin on
Kosher salt
Olive oil
Spices
Ground black pepper
Garlic powder
Cayenne pepper
Cinnamon powder
Direction
1. Wash the chicken and trim away excess fats.
2. Pat dry the chicken pieces. Sprinkle and run the kosher salt and black pepper on all sides of the chicken. Let it sit at room temperature for 15 minutes to take the chill off.
3. In a small bowl, mix all the spices. Set aside.
4. After 15 minutes, pat dry the chicken again. Sprinkle and pat the mixed spices on both sides of the chicken. 5. Preheat the oven to 205°C. Drizzle olive oil on the baking pan. Arrange the chicken pieces skin side up. Remember not to crowd the pan, allow room between the chicken pieces. 6. Bake in the oven for 25 to 30 minutes at 205°c. This will brown the chicken. Then lower the heat to 170°c and bake for an additional 10 to 15 minutes until the juices run clear. 7. Remove from the oven and transfer the chicken pieces to a serving dish. Use an aluminium foil to tent the chicken and let it rest for 5 to 10 minutes before serving.
Note: i) For those using a whole chicken, arrange the largest pieces (usually the breast) of the chicken at the centre of the pan. ii) For those who has no intention of eating the chicken skin, leave the skin on for baking. This will help to keep the chicken pieces from drying out while they bake.
Give it a try! It's the simplest recipe so far for chicken. :) But be warned, the oven tends to get pretty oily afterwards.
Maybe this post is redundant. But just in case people wonder how best to obtain crispy bacon, here it is.
I have tried pan frying the bacons, using water to fry the bacons. Yes water fry!!!! And oven baked the bacons. The crispiest of all is oven baked!
Remember to bake them at room temperature oven at 200°C for 20 minutes. They always turn out golden, simmering with the goodness (ah well the oil...hahah) & crispy!!!
I have leftover shabu shabu pork belly, so I decided to make bacon!!!
For shabu shabu pork belly, please sprinkle some oil, I used olive oil to coat the base. Lay the bacons on the pan like this. Add the seasoning to your taste.
Into the oven at 200°C for 18 minutes. Why 18 minutes, because shabu shabu pork belly are a lot thinner.
And voila, it is so crispy that you can't get enough of them.
My husband is not a fan of fish but I am!!! So I will find ways to prepare fish for myself. Well of course, for my guests too!
The sauce can be prepared in advance and freeze it for future use. All you need is a slice of fresh salmon, garlic, soy sauce and some other seasonings.
Ingredients
Salmon
Salt
Lemon Pepper to taste
Garlic Powder to taste
6 cloves of garlic, chopped
1/3 cup of soy sauce
1/3 cup of brown sugar
1/3 cup of water
1/4 cup of olive oil
Directions
Rub some salt on the salmon. Rinse well. Pat the salmon dry. Lay the the salmon on the chopping board.
Apply and rub the lemon pepper and garlic pepper on the both side of the salmon fillets. Slice the salmon if you got something like mine, one huge piece.
In a bowl, stir together the chopped garlic, soy sauce, brown sugar, water and olive oil till the sugar dissolve.
Place the salmon fillets into a Ziploc bag. Pour in the soy sauce mixture, seal and coat the fillets with the sauce. Make sure the fillets are well coated.
Refrigerate it for at least 2 hours.
You may grill the salmon or wrap it in aluminium foil to oven baked it.
If you are going for the grill, 6 minutes per side for the fillet, depending on the thickness of the fish. Always flesh down first.
If you are going for the oven baked, make a foil packet to hold individual salmon and 2 to 3 tbsp of the sauce and close it up. Baked at 220 degrees celsius for around 15 minutes.
If you are a sauce person, you can boil the leftover sauce into a pan and add a little cornflour to thicken it. Pour it over the salmon fillet and serve.
This is a great recipe to use when preparing salmon. Especially in foil packets. This poaches gently in its sauce and juices. It always comes out tender and flavourful.
Being a working wife, we need to think of simple and easy way to settle a meal and this dish turns out to be one of them. Toss them with garlic, chili padi and olive oil. Bake it in the oven and voila one dish up and ready.
I got this inspiration a year ago when we organised a BBQ at our place. Being lazy bums, we catered all the BBQ dishes. And the shrimps turn out to be a hit. It was just plain shrimps with some seasoning. So I decided to trial and error. It turns out good. So it is one dish that can be done in less than 30 minutes. Of course, I bought frozen shrimps that have be deshelled. So I just need to remove the shell on the tail and devein them. Haha...one chore less.
All you need for this is just the shrimps, cloves of garlic, olive oil and of course, I love spicy food - so I added chili padi.
More garlic the more fragrant it is. So I like mine with loads of garlic.
Directions
Wash and devein the shrimps and pat them dry. Add some olive oil. T
oss in the a tablespoon full of garlic and chili padis into the bowl of shrimps. Mix and set aside.
Lay the rest of the finely chopped garlic on the aluminium foil. Pour the shrimp and garlic mixture on top of it.
Drizzle more olive oil on top..
And in they go to the oven.
I baked mine in 150 degrees celsius. I will open the oven and stir them alittle to check because I worried if I have too many shrimps, some won't get cook.
Once the shrimps turn orange and curl, remove them from the oven.
Garnish with coriander. But I usually don't have that in my fridge. haha...maybe I should grow some.
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