Instant Pot Sticky Ribs

Using instant pot to cook ribs is a breeze.  Instant Pot Sticky Ribs.  

Findings: Less time, less effort and great results.

What you need:

1kg of pork ribs (either baby back or prime)

2 piece star anise 

2 piece of cinnamon bark 

2 thumb size ginger - minced 

8 pieces shallots minced 

8 cloves of garlic - minced 

1 cup of chinese rose wine

1.5 tbsp brown sugar 

2 tbsp hoisin sauce 

2 tbsp oyster sauce 

4 tbsp light soy sauce

4 tbsp dark soy sauce

4 tbsp rice vinegar

Enough water to cover the ribs

Method:

In the instant pot, set to sautee, add oil and brown the ribs on all sides.   Remove.

Add enough oil to fry herbs.

Add in star anise, cinnamon stick, ginger, shallots, garlic and sautee until fragrant.

Add in pork ribs and give it a quick stir.

Add in wine, sugar, hoisin sauce, oyster sauce, light soy sauce, dark soy sauce and rice vinegar.   Stir to coat ribs evenly.

Add in water to cover the ribs (above 3cm).

Pressure cook on high for 40 mins.  Natural release.

Open the lid and set to sautee and boil down the sauce (approx. 14 mins).  The sauce should be thick and sticky.

Remove and serve.

Enjoy!

Shrimp cakes

This week, marketing, the prawns are expensive.  The reason could be the Hari Raya season.  

So I only bought a little.  

I used some to make this Shrimp cake.

Findings: I did not use nori sheet as I realised I have none at home after preparing the fillings.  So I substitute it with day old bread instead.

Source

What you need:

300g shrimp meat

80g carrot, diced finely

80g corn kernels

20g green spring onion

10g potato starch

1 bag of dashi stock

½ tsp salt

Day old bread, cut into 4

Method:

Mix all the ingredients very well.  The paste should not fall from the knife.

Spread the shrimp paste onto the bread.

Heat up the oil.

Shrimp paste facing down, fry till the shrimp paste turns pink. Flip and fry the nori side.  Flip again to cook the shrimp side, and flip again on the nori side.  Approx 45 sec.

Remove and drain.

Enjoy!