From Jo -
The recipes for pork ribs is truly simple, which you can add or minus the spice level:-
Part (A)
I used roughly 1.6kg to 1.8kg of spare ribs & pork ribs (guess more flavour & texture)
Washed the ribs and put in the stock pot filled with water just enough to cover the whole ribs pcs.
Add in whole garlic pips , skin unpeeled and cut into half, add onion (a few), chopped very roughly, and lastly unpeeled old ginger.
Let the ribs cooked and boiled until it is just cooked, if you wish to have the meat fallen off from the bone, I reckon 60-70% cooked as in curry, you may simmer around 45 mins to make it soft.
Once done, take out the ribs, and discarded the water, you can see all the impurities been cleared on cooked ribs. Put aside and let it drained.
Part (B)
Heat up some Ghee to the hot non stick wok, I put in the sliced white onions, finely chopped of 2 (white part) lemongrass, few chopped Thai chillies or chilli padi depending on your spiciness level, thinly sliced kaffir lime leaves, curry leaves and chopped ginger. Stir fry until you get the fragrance. Quickly stir in the wet curry paste (I used the whole pkt of A1 meat curry) and cook until a layer of oil can be seen floating on top, and thrown in the lemongrass that had been bruised, this adding more flavour to the paste, then add in the dry meat curry powder (again, depends on the spiciness level). Make sure the dry curry powder emulsified with the wet ingredients otherwise curry will taste powdery.
Part (C)
Put in the cooked pork ribs, stir until it coated with all the sauce, then put in the water until it covers the ribs totally.
Let it cook and stir and ensure the sauce not sticking to the bottom of the wok. At this stage, you can add more curry leaves into it .
Once you find the ribs nearly to the "soft stage" then you can add chicken powder or salt, I add in fish sauce and soya sauce as coconut milk lends a bit of sweetness to the curry.
Lastly I thrown in another few curry leaves and coconut milk which I used 200ml of coconut cream and fill up to 400ml, once boil, then served.
If you wish to have some potatoes with the curry, you can do so, but would be good if it has pre cooked or you can roasted it as what Indonesian does with their curry.
This is my version as the spices used is based on my idea of marrying the traditional curry with Thai flavour.
Part (A)
I used roughly 1.6kg to 1.8kg of spare ribs & pork ribs (guess more flavour & texture)
Washed the ribs and put in the stock pot filled with water just enough to cover the whole ribs pcs.
Add in whole garlic pips , skin unpeeled and cut into half, add onion (a few), chopped very roughly, and lastly unpeeled old ginger.
Let the ribs cooked and boiled until it is just cooked, if you wish to have the meat fallen off from the bone, I reckon 60-70% cooked as in curry, you may simmer around 45 mins to make it soft.
Once done, take out the ribs, and discarded the water, you can see all the impurities been cleared on cooked ribs. Put aside and let it drained.
Part (B)
Heat up some Ghee to the hot non stick wok, I put in the sliced white onions, finely chopped of 2 (white part) lemongrass, few chopped Thai chillies or chilli padi depending on your spiciness level, thinly sliced kaffir lime leaves, curry leaves and chopped ginger. Stir fry until you get the fragrance. Quickly stir in the wet curry paste (I used the whole pkt of A1 meat curry) and cook until a layer of oil can be seen floating on top, and thrown in the lemongrass that had been bruised, this adding more flavour to the paste, then add in the dry meat curry powder (again, depends on the spiciness level). Make sure the dry curry powder emulsified with the wet ingredients otherwise curry will taste powdery.
Part (C)
Put in the cooked pork ribs, stir until it coated with all the sauce, then put in the water until it covers the ribs totally.
Let it cook and stir and ensure the sauce not sticking to the bottom of the wok. At this stage, you can add more curry leaves into it .
Once you find the ribs nearly to the "soft stage" then you can add chicken powder or salt, I add in fish sauce and soya sauce as coconut milk lends a bit of sweetness to the curry.
Lastly I thrown in another few curry leaves and coconut milk which I used 200ml of coconut cream and fill up to 400ml, once boil, then served.
If you wish to have some potatoes with the curry, you can do so, but would be good if it has pre cooked or you can roasted it as what Indonesian does with their curry.
This is my version as the spices used is based on my idea of marrying the traditional curry with Thai flavour.
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