Wednesday, February 1, 2012

Sweet & Sour Spareribs

A kind neighbour (yes! I share a lot of recipes with many SAHMs ard my neighbourhood) found this from the newspaper and emailed it to me. I tried it once so far and it turned out a success! As usual, I made some adjustments here and there according to my liking and it turned out pretty much the way I like it ;). * Yes! I love improvising recipes to enhance the taste and of cos, suitable to my tastebud!*

Will definitely make this again!

1kg spareribs (you can substitute it with chicken too)

Vege (optional):

1 Tomato (wedged)
1/2 Big onion (wedged)
1 cup pineapples (fresh or canned) - cut into small pieces
1/2 capsicum (cut into small pieces)

Marinade (A)
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp ginger sauce
2 tbsp Shao Hsing hua Tiau wine (Chinese wine)
3 tbss sugar (can be reduced if you opt for a healthier cooking)
1 egg, lightly beaten
1.5 tbsp cornflour
1/2 tsp pepper

Marinade (B)
2 tbsp Worchestershire sauce
2 tbsp HP sauce
2 tbsp AI sauce 
2 tbsp tomato sauce
1 tbsp lemon juice or vinegar
1 tbsp sugar
100ml water

Pickled Cucumber:
1/2 cucumber (seed removed and cut into small pieces - about an inch in size)
vinegar (enough to cover cucumber)
2 tbsp sugar


1. Cut spareribs into bite-size pieces then marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.
2. Prepare pickled cucumber based on the ingredients above and put aside.
3. Heat oil in a wok and deep fry marinated spareribs until golden brown and thoroughly cooked.
4. Combine sauce (B) in a non-stick saucepan.
5. Put in prefried spareribs pieces and simmer gently over low heat until all is well combined and gravy is thick.
6. Add in the vege (tomato, onion, capsicum, pineapples, pickled cucumber) into the saucepan and turn off fire. Serve hot.

*I would love to receive comments and feedback on those who tried my recipes here. Be they positive or negative, all are welcomed!*

Churned out directly from Aniston's Kitchen...

Marinated Baked Chicken Chop

Got this recipe from my beloved BFF and tried it out for the first time few days back (substituting pork chop with chicken chop fr the original recipe and making a lil changes here & there based on my own tastebud).....AND voila! hubs, my kids and I love it sooo much! 
It's seriously yummy and best of all, EASY to prepare! 


6 pieces of chicken chop, trimmed. I usually use the whole chicken thigh.
2 tablespoon white soya sauce
4 tablespoon vegetable oil
2 tablespoon Worcestershire sauce
4 tablespoon brown sugar
4 tablespoon tomato sauce
2 teaspoon lemon juice


1. Marinade the chicken chops 2 hours prior to baking for better taste. Refer to method #4 for marination instruction.
2. Pre-heat oven to 170'C.
3. In a small bowl, mix the soya sauce, vegetable oil, Worcestershire sauce, brown sugar, tomato sauce and lemon juice together until properly blended.
4. Place the chicken chops upside down inside a medium sized baking tray and spread half of the sauce over them. Make sure sauce is evenly spread and meat is covered. *Skip this part if marination is done 2 hours before baking*
5. Bake for 20 minutes, covered. *10 minutes only if you prefer a drier finishing. You will end up with less but sticky gravy on top of the chicken chops*
6. When done, flip the chops over and spread the remaining sauce over them.
7. Bake for 10 minutes, uncovered or until chicken chops are thoroughly cooked with gravy boiling in the tray.
8. Serve with rice or bread or just on its own with a few side dishes ala western style! 

The chicken chops can be substituted with pork as well.

Hope you enjoy making this dish as it's extremely simple; and of cos sharing it with your friends and family! It will definitely be one of my most prepared dishes for mu beloveds! 

Bon Appetit!

Churned out directly from Aniston's Kitchen...