I am a coffee lover. For me, a cup of coffee in the morning is like gasoline to a car, I call it a necessity!!! Hmmmm…. I am not a big fan of ribs, but it was indeed love at first taste when I was introduced to this dish by my brother-in-law many years ago. He brought us to this eatery somewhere near Gillman Heights (I think this executive condo has been enbloc-ed since and is now a new condo called The Interlace) in Singapore and it served this unique dish. One word I would use to describe this dish: “Coffeeribcious” 😉 Who would have ever thought that these two components could be “married” together. Hahaha! It is definitely a must try.
This is a fairly simple dish to cook. The deep-frying will ensure that the batter of the ribs is crisp and the meat is still juicy. Then coating the ribs with this coffee sauce will make you drool…… Hey, hey… Don’t finish eating all of them in the kitchen, make sure you share them with your guests.
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500g pork ribs, cut into 3cm long
½ tsp salt
½ tsp sugar
2 tbsp oyster sauce
1 tsp sesame oil
½ tsp bicarbonate of soda
2 tbsp rice flour,
2 tbsp tapioca starch
3 tbsp water
1 egg, beaten
Groundnut oil for deep-frying
2 tbsp instant coffee
1 tbsp brown sugar
1 tbsp sugar
1 tbsp minced garlic
1 1/2 tbsp chinese cooking wine
1 tbsp dark soy sauce
3 – 5 tbsp water
- Marinade the chopped pork ribs with marinade ingredients for a minimum of 2 hours or longer.
- Heat the oil and deep fry the ribs for about 5 minutes.
- Drain the oil from the ribs with paper / kitchen towel and set aside.
- Put all the ingredients for the sauce into a bowl and mix well.
- Pour the mixed sauce ingredients into a pan and simmer over medium heat until sauce thickens.
- Add the ribs to the pan and gently toss until they are fully coated and little sauce remains.
- Garnish with fresh coriander and julienned chilli. (optional)
- Serve well with white rice.