♡麦香肉扒 Nestum Pork Chop♡

*香麦肉扒*，宝贝们的最爱
香脆肉嫩，开动啦！~

香麦肉扒材料：
肉眼 300克，切片后稍微用刀背敲两面
鸡蛋 1颗，打散
Nestum 原味麦片 1碗 （用搅拌机打碎）

调味料：
咖喱粉 1茶匙
Paprika 粉 1茶匙
黄姜粉 1茶匙
胡椒粉 1/2茶匙
姜汁 1大匙
盐巴 1/2茶匙
味精 少许

做法：
1.将全部调味料与肉片混合均匀存入冰箱腌渍隔夜。
2.预热平底锅，锅里倒入少许食油。
3.将肉片沾上蛋液再沾上麦片，放入锅里以中火煎至两面香脆金黄色，捞起沥干油。
*小小心得:~肉片用刀背敲几下一边敲断肉里的筋，吃起来比较容易咬
                     ~麦片稍微打碎，这样比较容易粘在肉片上

Nestum Pork Chop Ingredients：
300g loin meat, sliced & slightly chop with the back of the knife blade
1 beaten egg
1 bowl of Nestum original cereal （grinded with blender）

Seasoning：
1 teaspoon of curry powder
1 teaspoon of Paprika
1 teaspoon turmeric powder
1/2 teaspoon pepper
1 tablespoon of ginger extract
1/2 teaspoon salt
pinch of Ajinomoto

Method：
1. Marinate loin pork with all the seasoning overnight for better taste.
2. Preheat a pan with some oil.
3. Dip the pork with egg and coat with Nestum, pan fry until golden brown under medium heat.
*Tips：~slightly chop the pork with the back of the knife blade, therefore, the pork is                more easy to bite when eating.
             ~Pork meat is easier coated with ground Nestum.

♡咸鱼蒸肉饼 Steamed Minced Pork with Salted Fish♡

炎热天气没胃口吃饭，

今晚就来份简单又容易准备的*咸鱼蒸肉饼* 

哇哇哇，好下饭哟！

材料：

肉碎 200克

姜丝 1大匙

红辣椒丝 1大匙 

古楼咸鱼 1小块，预先煎香后切碎

调味料：

酱油 1大匙

胡椒粉 少许

绍兴酒 1大匙

玉米粉 1大匙

做法：

1.将肉碎与调味料混合均匀后倒入蒸盘，用汤匙压平。

2.撒上姜丝、辣椒丝和咸鱼。

3.水滚后，大火蒸15~20分钟即可享用。

Ingredients：

200g minced pork

1 tablespoon shredded ginger

1 tablespoon shredded red chilli 

a small piece Kurau salted fish, fried till crunchy in advance & chopped

Seasoning：

1 tablespoon soya sauce

dash of pepper

1 tablespoon of cooking wine

1 tablespoon corn starch

Method：

1. Mix the minced pork with seasoning, transfer into a steam tray. 

2. Sprinkle some shredded ginger, red chilli & salted fish on the top of the minced meat.

3.Steam under high heat for about 15~20 minutes.

♡香酥肉排 Crispy Pork Chop♡

简单又好吃的*香酥肉排*
沾上苏打饼碎，煎出来的肉排真的别有一番香味！

材料：
里脊肉（肉眼）400克，洗净切片
苏打饼 10~12片，压碎
鸡蛋 1颗，打散

调味料：
酱油 3大匙
姜汁 1大匙
黑胡椒粉 少许
糖 少许（不加也可以）

做法：
1.将切片的里脊肉，用敲锤肉或刀背稍微锤松肉片，以便煎出来的肉扒松嫩好吃。
2.将肉片与所有的调味料混合均匀，在加入鸡蛋拌匀，存入冰箱一个下午。
3.在平底锅里倒入少许油，待热。把腌制好的肉片沾上苏打饼碎, 以中小火煎至两面金黄色即可捞起沥干油份，就可以上碟了。

Ingredients：
400g Loin pork, washed & sliced
10~12 pieces cream crackers, crush
1 egg, beaten

Seasoning：
3 tablespoon soya sauce
1 tablespoon ginger juice
dash of black pepper
sugar to taste (optional)

Method：
1. Using a meat mallet to tenderize the sliced pork meat.
2. Mix the meat with all the seasoning and beaten eggs. Keep in the covered container and chill in the fridge for few hours.
3. Preheat a pan with some oil, coated the pork with crushed cream crackers. Fried it under medium heat until golden brown color. Place the pork chops on the plate after draining the oil with towel kitchen.

♡回锅五花肉炒茄子 Twice Cooked Pork Belly with Brinjal♡

今晚简单晚餐*回锅五花肉炒茄子*
又是一道下饭的菜肴~

材料：
五花肉 1块 （300克)，洗净沥干水
茄子 1条，洗净切段，预先过油捞起备用
红萝卜 2寸，去皮后切片
辣椒干 2~3条，用热水浸泡至软后，去籽洗净切段
蒜头 4~5瓣，稍微拍扁
姜 4~5片
芫荽 1小棵，洗净切段
水 适量

调味料：
蠔油 2大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙
薯粉 1大匙+ 2大匙水 （勾芡用）

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切片备用。
2.将辣椒干、姜片和蒜片翻炒至出味，然后加入红萝卜和五花肉片快速翻炒数分钟，直到可以看见五花肉开始出油。
3.倒入少许水，然后加入茄子和调味料一起翻炒。
4.最后加入薯粉水勾芡即可上碟，撒上芫荽即可趁热享用。

Ingredients：
300g Pork belly, wash & drain
1 brinjal, wash & cut into section, fry with hot oil in advance, drain & set aside
2 inches carrot, remove skin & slice
2~3 dried chillies, soak in hot water until soft, remove skin & wash, cut into section
4~5 cloves garlic, slightly smash
4~5 slices of ginger
1 small stalk of coriander, wash & cut into section
adequate of water

Seasoning：
2 tablespoon oyster sauce
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
1 tablespoon of tapioca starch, dilute with 2 tablespoon of water

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Saute dried chillies, ginger & garlic until fragrant, add in carrots & slice pork belly, stir fry in quick in few minutes until you can see more lard will be secreted out.
3.Add in some water, following add in brinjal & seasoning, stir fry for few minutes.
4.Lastly, add in starch for thicken the gravy. Transfer into a plate, sprinkle some coriander on the top and serve in hot.

♡香酥五花肉 Crispy Pork Belly with Cajun Spice♡

简单五花肉料理，
*香酥五花肉*

采用美國紐奧良綜合香料粉New Orleans Cajun Spices
腌制隔夜，再沾上炸粉炸至酥脆，
咔嚓咔嚓停不了口！

材料：
五花肉 1条 约300克，洗净沥干水后切小块

蛋白 1个
炸鸡粉 1饭碗

调味料：
美國紐奧良綜合香料粉New Orleans Cajun Spices 1大匙

胡椒粉 少许
灯笼椒粉 Paprika 1茶匙
鸡精粉 1/2 茶匙
盐 1/2茶匙

做法：
1.将五花肉与调味料一起混合后，存入冰箱腌制3个小时或隔夜。

2.要炸之前将五花肉取出，加入蛋白混合均匀。
3.锅内倒入适量的油。大火热油，将五花肉沾上炸鸡粉。待油热后，将沾上炸粉的五花肉放入锅内，将火调至中小火，慢慢炸至金黄色，捞起。
4.再将火开大，将五花肉重新倒入，快速翻炸10秒钟即可捞起，沥干上碟。

Ingredients:
300g of pork belly, washed & drained, cut into small pieces
1 egg white
1 bowl of fried chicken flour

Seasoning：
1 tablespoon New Orleans Cajun Spices
dash of pepper
1 teaspoon of Paprika
1/2 teaspoon of chicken powder
1/2 teaspoon of salt

Method：
1.Marinate pork belly with all the seasoning, mix well & chill for at least 3 hours or over night for a         better taste.
2.Mix the marinated pork belly with egg white.
3.Preheat adequate of oil under high heat, coated the pork belly with frid chicken flour. Once the oil         is hot, fried the pork belly under medium low heat until the pork belly golden brown, ladle out.
4.Reheat the oil again under high heat, fried the pork belly for about 10 seconds. Laddle out &                 drained. Transfer to a plate.

♡咕噜排骨 Sweet & Sour Pork Ribs♡

今晚简单晚餐~*咕噜排骨*，
这是跟着我妈的煮法，
排骨慢火炸至熟，
再搭配番茄酱、辣椒酱和最重要的酸梅酱，
好下饭的一道菜肴~

材料：
(a)排骨 1/2公斤，洗净后预先飞水，沥干备用
(b)洋葱 1个，切成8份
     黄瓜 1/2 条，去皮切片
     红萝卜 2寸，切片
     番茄 1个， 切成8份
     青辣椒 1条，去籽切段
   （以上材料预先用1大匙的白醋和少许糖腌制）

(c)青葱 1小棵，切粒
(d)面粉 1/2饭碗

腌料：
盐巴 适量
胡椒粉 少许

酱料：
番茄酱 3~4大匙
辣椒酱 1大匙（可以不加）
酸梅酱 2大匙

水 适量
糖 少许 （可以不加）
薯粉 1大匙+ 1 大匙水 (勾芡用）

做法：
1.将排骨与腌料混合均匀，腌制至少1个小时。
2.热锅倒入适量的食油，将排骨完全沾上面粉，一块一块地放入锅内，以小火慢慢地将它炸至熟，捞起。（这可是要有耐心的慢慢炸，排骨才不会硬邦邦）。然后再开大火，再把排骨倒回锅内，翻炸一下，捞起备用。

3.在另一个小锅内，倒入酱料（除了薯粉水），让它滚开后再加入材料 (b)，快速翻炒均匀。最后勾芡，然后再将排骨倒入与酱汁混合均匀即可熄火， 上碟。
4.撒上青葱即可搭配白饭趁热享用。

Ingredients：
(a)1/2 kg of pork ribs, wash & clean with tap water, blanch in advance, drained
(b)1 big onion, cut into 8 pieces
     1/2 cucumber, remove skin, slice
     2 inches  of carrot, slice
     1 tomato, cut into 8 pieces
     1 green chilli, remove seeds & cut into section
   （marinate ingredients (b) above with some vinegar & sugar）
(c)1 small stalk of scallion, chopped
(d)1/2 bowl of flour

Marinate seasoning：
few pinch of salt
dash of pepper

Sauce ingredients：
3~4 tablespoon tomato sauce
1 tablespoon of chilli sauce（optional）
2 tablespoon of plum sauce
adequate of water
sugar to taste （optional）
1 tablespoon of starch + 1 tablespoon of water (for thickening the sauce）

Method：
1.Marinate the pork ribs with seasoning for at least 1 hour.
2.Preheat a wok, pour in some oil, coated the pork ribs with flour, deep fry it under low heat until well cooked, drained. Turn the heat high again, put in the pork ribs & deep fry for a while again, drained.
3.In another pot, pour in sauce ingredients (except starch), bring it to boil, add in ingredients (b), stir in quick, thickening the sauce with some starch. Lastly, add in pork ribs, mix well, off the heat, transfer on a plate.
4.Sprinkle with some chopped scallion. Best served in hot with white rice.

♡五香卤花肉和鸡蛋 Five Spice Braised Pork Belly & Eggs ♡

新的一年到来又开始忙忙忙，
再忙也得为家人做饭。
今晚就煲办一锅熟黑噜噜的*五香卤花肉和鸡蛋*
大家一起来开动吧！

材料：
五花肉 1公斤
小红葱 5颗，去皮洗净剁碎
八角 5颗
丁香 3颗
五香粉 1茶匙
鸡蛋 4个，预先煮熟后去壳备用
水 250 毫升
薯粉 1大匙+1大匙水（勾芡用）

调味料：
酱油 4~5大匙
黑酱油 1 1/2 大匙
冰糖 3小颗
幼糖 1茶匙
（调味料依自己口味自行调整份量）

做法：
1.预先讲五花肉用热水汆烫去肮脏，再以自来水冲洗干净，抹干。
2.将五香粉和少许酱油涂抹在五花肉上。
3.锅内倒入2大匙食油，爆香红葱碎、八角和丁香。
4.加入清水，让它滚开再把五花肉和调味料放入锅内，以中小火让它卤约30分钟。
期间如果水份少了可以再添加。
5.放入水煮蛋再卤约20分钟,即可熄火，取出五花肉和鸡蛋，待凉。
6.将五花肉切片，鸡3蛋切半摆在碟子上。
7.开火将锅内的卤肉汁弄热，倒入薯粉水勾芡即可淋在卤肉和鸡蛋上，配上白饭趁热享用。

Ingredients：
1kg of pork belly
5 shallots, chopped
5 star anise
3 cloves
1 teaspoon of five spice powder
4 boiled eggs
50ml water
1 tablespoon starch +1 tablespoon water（for thickening the gravy）

Seasoning：
4~5 tablespoon of soya sauce
1 1/2 tablespoon of dark soya sauce
3 small cubes of rock sugar
1 teaspoon sugar (optional)

Method：
1.Blanch the pork belly in the boiled water to remove dirt, washed with tap water, drained and dry it with kitchen towel.
2.Rub some soya sauce and five spice powder on the pork belly.
3.Preheat 2 tablespoon cooking oil, saute chopped shallots, star anise & cloves until fragrant.
4.Add in water, bring it to boil. Add in pork belly and seasoning, braise it for 30 minutes under medium low heat. You can add water if you found the water is less.
5.Add in boiled eggs and bring it to braise for another 20 minutes. After 20 minutes, off the heat and ladle out the pork belly and eggs, set aside bring it to cool.
6.Slice the pork belly, cut the eggs into half and put on the plate.
7.Reheat the remain braise gravy in the pot, add in starch thicken the gravy. Pour the gravy on the pork belly and eggs. Best served with hot rice.

♡回锅五花肉 Twice Cooked Pork Belly♡

*回锅五花肉*
先将五花肉汆烫然后切片，
再回锅与辣椒，大蒜和豆干一起炒，
加入豆瓣酱和绍兴酒，
足以带出独特的香味，吃起来肥而不腻，
非常下饭的一道菜肴。

食谱与做法参考于 Guai Shu Shu 的回锅肉
感谢 Kenneth Goh 师傅的分享

材料：
五花肉 1大块 （500克）洗净沥干水
黄豆干 1块 每块切成8小块
大蒜 2棵，洗净切段（大蒜白色部份与叶子分开）
青、红辣椒 各1条，浸泡15分钟后，洗净去籽切丝
蒜头 2瓣，切片
姜 4~5片
水 适量

调味料：
豆瓣酱 1大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切薄片，约3厘米厚，备用。
2.将黄豆干炸至金黄色，捞起备用。
3.将锅内多余的油盛起来，里面留约半大匙的油。倒入五花肉、姜片和蒜片快速翻炒，这是可以看见五花肉开始出油。
4.加入豆瓣酱翻炒均匀后加入青、红辣椒和白色部份的大蒜，翻炒至软约一分钟。
5.加入酱油、胡椒粉和少许水，再将其余的青色部份的大蒜、黄豆干加入一起翻炒。
6.加入绍兴酒快速翻炒均匀即可上桌。
*食谱与做法参考于Kenneth Goh 的回锅肉，材料与调味料方面我自行调整一些。

Ingredients：
500g Pork belly, washed & drained
1 piece of yellow bean curd (dao kua),slice into 8 small pieces
2 Chinese leek，washed & cut into section (separate the white portion and green leaves)
1 green chilli or red chilli, soaked for 15 minutes, removed seeds & shredded
2 cloves of garlic, sliced
4~5 pieces ginger
100g water

Seasoning：
1 tablespoon fermented bean paste
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Deep fried the bean curd until golden color, drained and set aside
3.Left 1/2 tablespoon cooking in the pan and add in sliced pork belly, sliced ginger and garlic, stir fry well under high heat. At this time, you may see more lard will be secreted out.
4.Add in fermented bean paste, stir fry well and add in chillies and white portion of Chinese leek, continue to stir fry for bout a minute.
5.Add in soya sauce, pepper, some water. Following add in green portion of Chinese leek and fried bean curd, stir fry well.
6.Add in cooking wine and have a quick stir well, off the heat.
*Recipe adapted from Kenneth Goh's Twice Cooked Pork. I make some adjustment on the ingredients. I used fermented bean curd instead of chilli fermented soya bean curd.

♡肉骨茶 Bak Kut Teh♡

想吃*肉骨茶* ，

今天就买了巴生肉骨茶包，自己煲办，

肉骨煮得刚刚好，肉骨茶汤香气十足，

拌碗热腾腾的白饭和黑酱油蒜头小辣椒，

幸福满足的一餐！

材料：

排骨 1 1/2 公斤，切块，洗净沥干

毛山稿巴生肉骨茶 (米色包装）1包

蒜头 3大颗

水 2 公升

佐料：

金针菇 1包，去尾部，洗净沥干

猪肉丸 20颗

玻璃生菜 8~10大片

(以自己喜欢的材料如蘑菇、炸腐竹片或生菜自行加入）

调味料：

盐适量

冰糖 少许 (可以不加)

做法：

1.将排骨用热水预先汆烫过，以便去掉血水，然后捞起,用自来水洗净后沥干水待用。

2.另一个锅里，倒入2公升的水。煮开后，放入肉骨茶包和3大颗蒜头让它滚十五分钟，加入排骨转中小火让它滚至排骨软约一个小时。

3.加入适量的盐和少许的冰糖调味。

4.准备一个砂煲，将煮好的排骨舀入砂煲内，加入肉骨汤，开火煮开，加入肉丸让它煮约五分钟。

5.加入金针菇让它滚一下，熄火。最后加入生菜即可上桌趁热享用。

*煮出来的肉骨茶汤，颜色已经达到我想要的色泽，所以我没加黑酱油。

Ingredients：

1 1/2 kg pork ribs, cut into medium pieces, washed & drained

1 packet of Mo Sang Kor brand Bak Kut Teh 

3 heads of garlic

2 liter water

Other ingredients:

1 packet of enoki mushroom 

20 pork balls

8~10 big pieces iceberg lettuce 

(or any others ingredients that you like such as button mushroom, fried fu chok) 

Seasoning:

salt to taste

rock sugar to taste (a small piece), optional

Method：

1.Blanched the pork ribs to remove impurities with a pot of boiling water. Strained the pork ribs and washed it under running tap water, drained and set aside.

2.With another medium pot, pour in 2 liter of water, bring it to boil. Add in Bak Kut Teh herbs bag and garlics, bring it to boil 15 minutes. Following add in blanched pork ribs. Bring it to cook under medium low heat until the ribs soft for about 1 hour.

3.Add in seasoning to taste.

4.Transfer the pork ribs and soup into a clay pot, bring it to boil. Add in pork balls, let it boil for another 5 minutes.

5.Add in enoki mushrooms, bring it to cook for few minutes, off the heat. Lastly add in iceberg lettuce and it is ready for serve with hot white rice.

♡咖喱粉炒肉片 Sliced Pork with Curry Powder♡

周一简单晚餐 *咖喱粉炒肉片*
用了罐装咖喱粉，
炒出来的肉片果然香味十足！

材料：
瘦肉 250克 (我选较软的），洗净切片

调味料：
手表标咖喱粉 3大匙

黄姜粉 半茶匙
胡椒粉 少许
酱油 2大匙
食油 1大匙
糖 少许

做法：
1.将肉片与所有的调味料混合均匀腌制至少三十分钟。
2.倒入适量的油在锅内，待热后，倒入肉片，大火不停翻炒至熟即可上桌。

Ingredients：
250g lean meat (I use soft lean meat), washed & sliced

Seasoning：
3 tablespoon Watch brand curry powder
1/2 teaspoon turmeric powder
dash of pepper
2 tablespoon soya sauce
1 tablespoon cooking oil
sugar to taste

Method：
1.Mix sliced pork with all the seasoning and combine well, marinate for at least half an hour.
2.Preheat the wok, pour in adequate cooking oil, stir fry sliced pork under high heat until well cooked.

♡芋头扣肉 Stewed Pork Belly with Taro♡

第二次尝试做**芋头扣肉**, 
芋香肉软入口即化,大人小孩都喜欢!
就是喜欢这加了少许红枣的味道~
谢谢 Elaine Chua aka 小蚂蚁 漂亮的分享。

芋头扣肉
材料:
五花肉  500克
芋头  1个
蒜末  1大匙
小葱头末  2大匙
红枣  5颗,去籽剁碎
香菜叶  少许　（点缀用）

调味料:
南乳  2块
五香粉  1小匙
糖  2茶匙
冰糖  3-4小粒
麻油  少许
绍兴酒  1大匙
盐  1茶匙
黑酱油  1小匙
水  3/4碗   (我用公鸡碗来量)


做法:
1.先烧热一锅水再把五花肉放入,汆烫十五分钟。捞起五花肉,在肉面和猪皮用叉子刺小洞。
2.芋头和五花肉切片约1公分厚度,再将五花肉涂上黑酱油上色。
3.芋头用油炸至金黄色,捞起备用。 
4.再用少许油,小火把已上色的切片五花肉煎至金黄色,捞起,浸入冷水以去掉多余的油份。
5.爆香蒜,葱末,加入所有调味料,红枣和水。待酱汁滚开后加入五花肉焖煮五分钟,取出备用。
6.准备铁碗,将肉片和芋头相隔排列,猪皮朝下,排列完成后将剩余的酱汁一起倒入。存入冰箱一夜,让它更加入味!
7.隔天要蒸芋头扣肉时,先从冰箱取出一阵子。
8.烧开一锅水,水开后再把芋头扣肉放入,隔水以中小火蒸一小时或以上直到肉软。
9.将芋头扣肉倒扣在盘子上，铺上少许香菜叶点缀，即可趁热享用。
**家婆的建议可以加入写香菇碎，一起炒香味道更加！


Stewed Pork Belly with Taro
Ingredients:
500g pork belly
1 medium size Yam
2 tablespoon chopped garlic
2 tablespoon chopped shallots
5 red dates, removed seeds & chopped

Seasoning:
2 pieces fermented red beancurd
1 teaspoon five spices powder
2 teaspoon sugar
3-4 small pieces rock sugar
1 teaspoon sesame oil
1 tablespoon Shao Xing wine
salt to taste
1 teaspoon dark soya sauce
3/4 bowl water

Steps:
1.Blanch the pork belly in a pot of boiled water for 15 minutes, drained and poke holes on  the pork belly.
2.Slice the yam and pork belly for about 1 cm thick. Apply some dark soya sauce on the pork belly. 
3.Fried the sliced yam until golden color, drained and set aside. 
4.Fried the pork belly until golden color too. Soak the pork belly into the water to remove the oil.
5.Saute chopped garlic, chopped shallots until fragrance. Add in seasoning, chopped red dates and water. Bring it to boil. Once it is boiling, add in pork belly to stew for a while then off the heat.
6.With a steam bowl, lay the pork belly and yam pieces by pieces, which pork skin must facing down, once it is done, pour in remain gravy, covered with wrapping plastic and chill in the fridge a night for better taste.
7.In the next day, take out from the fridge for about half an hour before stewing.
8.Boil  pot of water, put in the pork belly with yam into the pot. Steamed for about one an hour or until the pork belly getting soft.
9.Place a big plate in the top of the steam bowl, flip the plate quickly and take out the steam bowl. Garnish with some lettuce leaf and it is ready for served
**Suggestion from Mom in law~ add in some chopped mushroom will be more tasty and aromatic.

♡京都排骨 Kyoto Pork Ribs♡

周二晚餐来吃*京都排骨*
预先将排骨炸过，
再以主要的番茄酱和其它酱料，
煮至排骨充份裹上酱汁，
吃起来特别香甜，好到吮手指！
食谱参考于Dato Lee Wing Kong 的京都排骨。
感恩他无私的分享。

材料：
(a)排骨 半公斤
(b)盐 少许
    绍兴酒 1大匙
    白糖少许
    腐乳 半块
(c)薯粉 1大匙
(d)芝麻 少许 (点缀)

酱汁调味料：
蒜末 1大匙
番茄酱 2大匙
酱油 1大匙
糖 1大匙
清水 适量
Maggi Seasoning 2~3滴 （我多加）
(将以上调味料倒入一个碗中，预先搅拌均匀）

做法：
1.将排骨用清水浸泡以去掉血水，洗净沥干。
2.将排骨放入有盖子的容器里，加入材料(b)混合均匀。然后盖上存入冰箱腌制至少半小时，让排骨更加入味。(我是腌制隔夜)
3.隔天取出，炸之前，排骨粘上少许薯粉 (材料c)。热锅，倒入适量的食油，让油温升至七分热，将排骨逐一下锅，转小火炸约四分钟，然后再开大火炸约一分钟，捞起沥干油份。
4.在另一个小锅，爆香蒜末，加入已经半均匀的调味料，待滚开后加入已炸好的排骨，搅拌均匀，让排骨充分吸收酱汁，以及酱汁开始变浓稠即可熄火上碟,撒上少许芝麻就大功告成。
**小秘诀：炸排骨时，先用小火来炸四分钟，让排骨吸收油份而熟透，直到排骨的颜色转成金黄色时，再开大火略炸一分钟。这样就能够逼出排骨里头的油份，也能锁住爽口不油腻的口感。
食谱参考于 Dato Lee Wing Kong

Ingredients：
(a)500g pork ribs
(b)pinch of salt
    1 tablespoon Shao Xing wine
    sugar to taste
    1/2 cube fermented tofu (fu ru)
(c)1 tablespoon corn / tapioca starch
(d)some sesame (decorated)

Sauce seasoning：
1 tablespoon chopped garlic
2 tablespoon tomato sauce
1 tablespoon soya sauce
1 tablespoon sugar
adequate water
2~3 drops Maggi Seasoning（optional）
(mix all the seasoning above in a bowl in advanced)

Method：
1.Soak the pork ribs into water to clean out dirty, cleaned and drained.
2.Transfer pork ribs into a container, mix well with ingredients (b), covered the pork ribs and chill in the fridge for at least half an hour or until the next day, so that the pork ribs more tasty. (I chilled it over night).
3.Take out from the fridge in the next day. Coated pork ribs with some starch (ingredients c). Preheat wok, pour in adequate cooking oil, bring the oil heat up until 70% , put in the pork ribs into it piece by piece. Turn into low heat, continue to fry the pork ribs for about 4 minutes.When the pork ribs turning into golden brown color, turn into high heat and fry for another minutes and then drained the pork ribs.
4.With another pot, saute chopped garlic,pour in the seasoning mixture and bring it to boil. Add in pork ribs and stir well, let the ribs fully coated with gravy. Off the heat when the gravy is thicken. Transfer on a plate, and it is ready for serve after sprinkle some sesame.
**Tips：The ribs are easy to cook while slowly fried in low heat for few minutes.When the ribs turned into golden brown, turn into high heat, fried for another minute. Therefore, this method helps ensure the center is cooked through and outside is crispy and not oily.
**This recipe adapted from Dato Lee Wing Kong