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Recipe: Buffalo-Style Pork Ribs

Are you game for a change? I’m quite certain that you have heard of or tried Buffalo Wings before, but have you ever heard of or tried Buffalo Pork Ribs? Initially, when I made my Buffalo Ribs, I was sceptical about the outcome but was so delighted that it turned out tasty and flavourful.

In our opinion, it’s even better than the wing’s version.

The ribs were slightly crispy on the outside and juicy on the inside.  They tasted superb with the blue cheese dip and hot sauce. Yes, blue cheese; you might say, ‘Eeee”. I said that too when I first made it, but this sauce with the ribs was like a perfect match!

If you are thinking of something different this festive season, how about trying out this recipe to appease the taste buds of those who are adventurous and wants a real kick (you can level up the spiciness by adding more hot sauce) to start the new year!!

Hope you will try this recipe! Be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 4 persons

Ingredients:

1 slab of pork ribs

2 – 3 tablespoons baking powder

1 teaspoons salt

1 tablespoon Smoked Paprika

½ tablespoon Cumin

 

Hot Sauce:

70g unsalted butter, melted

½ to ¾ cup Sriracha sauce or any Hot Sauce of your choice

1½ tablespoons brown sugar

¼ teaspoon salt

 

Blue Cheese Dip

70g blue cheese, softened

120g sour cream

60g mayonnaise

2 cloves small garlic, minced

2 tablespoons milk

Juice of half a lemon or 2 to 3 tablespoon of lemon juice

Pinches of salt

Some black pepper

 

Method:

Preheat oven to 180°C

  1. Salt the Ribs and leave it for 5 minutes.
  2. Rinse off the salt, then pat dry with paper towels.
  3. Combine the baking powder, smoked paprika, cumin and the salt.
  4. Rub the mixture on the ribs evenly.
  5. Line the baking tray with foil.
  6. Place the Ribs on the rack. Bake in the oven for 30 minutes.
  7. Turn up the oven to 220°C and bake for another 50 to 60 minutes or till crispy and cooked through.

While the ribs are baking make the sauce and dip:

Preparation for the sauce:

  1. Whisk all the ingredients together. Keep warm or reheat just prior to using.

Preparation for the blue cheese dip:



  1. Mash the blue cheese with sour cream until smooth.
  2. Add in the remaining ingredients and 1 tablespoons of milk to combine well. Add in more milk to get it to the consistency you want.
  3. Store in the fridge until required. Remove from the fridge 10 minutes before serving.

Serving the Ribs:

  1. Once the rack of ribs is cooked, let it rest for 10 minutes before serving.
  2. You can pour the hot sauce over the ribs and serve immediately with the cheese dip at the side, or like me, you can let each individual scoop the amount of sauce and dip to their liking.

Happy Cooking!

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Recipe: Toad-in-the-Hole/Sausage Toad

Toad in the Hole is a British classic comfort food at its best. It consists of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables, or a mash. While the origin of the name ‘toad in the hole’ is unclear, it is often thought to refer to the sausages peeking out through the gaps in the batter.

I can already hear some of you saying, “What sausages? Ew, unhealthy!!” As you know Mummy’s Kitchen always tries to use fresh and natural ingredients, so we are of course using Sidecar’s British Cumberland Sausages** to create this simple dish from the humble origins of British cooking!!

Watch us Blind Taste Test Sidecar’s sausages at the bottom of this post!

Hope you will try this recipe! Be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

Serves 4 persons

Ingredients:

6 Sidecar Cumberland Sausages (or sausages of your choice)

6 rashers of smoked streaky bacon

1 tomato, chopped or a handful of vine-ripened cherry tomatoes

Some thyme or sage or rosemary, according to your preference

4 tablespoons cooking oil

 

For the Batter:

2 large eggs

140g Plain Flour

300ml Milk

Some salt

Method:

Preheat oven to 220°C

  1. Heat up some water and add 1 tablespoon of oil.
  2. Add in the sausages. Cover and simmer for about 4 minutes.
  3. Remove the sausages from the water.
  4. On a low heat, add some oil to the frying pan. Pan fry the sausages on all sides until nicely browned. Then set aside to cool.
    Next, wrap the bacon around the sausages.

While the sausages are cooking, make the batter:

  1. Sift the flour and salt into a bowl.
    Make a well and break the eggs into it. Whisk it till well combined.
    Gradually add in the milk to incorporate it into the batter.
  2. Leave it to stand for half an hour.

Final Touches:

  1. Add the 2 tablespoons of oil into the roasting tray and brush the oil all over the sides and bottom, then place it in the oven.
  2. When the tray is hot take it out from the oven.
  3. Arrange the sausages in the tray.
    Give the rested batter a quick stir and then pour it around the sausages.
  4. Dot in the tomatoes and thyme into the batter*. Place it in the middle of the oven and bake for 25 to 30 minutes. If needed, cook longer. It is cooked when puffed up and brown.
  5. Serve immediately with onion gravy.

Notes from Mummy’s Kitchen:

*I stirred in chopped tomatoes and the thyme into the batter and then poured it into the tray of sausages. The above steps 13 and 14 are preferred.

**We are thankful to Sidecar who graciously provided us with their hand-crafted artisan sausages. Made fresh, all natural, full-flavoured with no preservatives and no gluten.

Watch us Blind Taste Test Sidecar’s sausages! 👇🏻👇🏻👇🏻

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Recipe: Herb-Crusted Pork Roast

Christmas is just around the corner and Mummy’s Kitchen has been busy cooking up a storm to create new and interesting dishes for our readers.

I always feel that something is missing if there isn’t a roast on the table during Christmas. However, I wanted a dish that was quick and simple to prepare, whilst looking impressive!! Not easy right?

After browsing through numerous recipes on the internet, I decided to cook an herb crusted pork roast! I hope that you will enjoy this as much as us. I certainly have my family’s thumbs up for this dish.

I tried this recipe with pork loin and with bone-in pork loin. Personally, I felt that it is easier to slice the pork loin without the bone. However, I think my hubby loved the one with the bone-in more as he cleaned it all up.  This showed how much he enjoyed it!

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can also like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right sidebar to get the latest updates.

 

Serves 4 persons

INGREDIENTS

800g Pork loin/1 bone-in pork loin roast (1.5kg)

1 teaspoon salt

Pinches of black pepper

2 tablespoons oil

 

For the crust:

2 tablespoons olive oil

1 tablespoon Dijon mustard

1½ pieces white bread, grind into breadcrumbs/1 to 1½ cups of soft breadcrumbs

4 to 5 tablespoons grated Parmesan cheese

2 tablespoons minced fresh basil or 4 teaspoons dried basil

2 tablespoons minced fresh thyme

4 garlic cloves, minced

1 teaspoon lemon zest

2 tablespoons of lemon juice

 

Vegetables of your choice:

5 medium onions, peel and slice

2 sweet corn on the cobs, each cob cut into 4 pieces

2 small carrots, cut into slices

Some oil for drizzling over vegetables

 

For the Sauce:

1 cup white wine

½ cup of milk

30g unsalted butter

 

METHOD:

Preheat the oven to 180°

  1. Place all the cut vegetables onto the baking tray and drizzle with some oil.
  2. Bake in the oven for about 15 minutes.

 

Preparation for the Roast:

  1. Wash and rinse the pork. Pat dry with paper towels.
  2. Rub the pork with salt and pepper.
  3. Heat up 2 tablespoons of oil in a pan.
  4. Brown the roast and set aside.
  5. Rub the Dijon mustard on the roast.
  6. Next combine the lemon juice and zest, bread crumbs,  cheese, basil, thyme, garlic and olive oil.
  7. Press the mixture onto the roast.
  8. Remove the tray of vegetables from the oven and add the Roast.
  9. Bake, uncovered, for 2 hours.
  10. Transfer the roast to a serving plate and let it stand for 10-15 minutes before slicing.
  11. Remove the sweet corns and carrots. Serve them together with the sliced pork.

 

Preparation for the Sauce:

  1. Add the juices and onions from the roast, wine, butter, and milk into a saucepan. Let it simmer till the consistency of your liking.
  2. Serve with the roast.

 

Happy Holidays!!

Recipe: Split Mung Bean Dessert with Chinese Cruller (Lek Tao Suan with You Tiao – 绿豆爽油条)

As you may have observed by now, I am not a diehard dessert person. But some desserts do have a hold on me and one of them is this Lek Tao Suan with You Tiao. I literally grew up with this kind of desserts, not cupcakes or cheesecakes. Yet another nostalgic food that brings back childhood’s memories!

This is a Teochew dessert which is commonly known as Lek Tau Suan. It is usually served with Chinese cruller or you tiao. It is believed that mung beans have a cooling effect and can aid the body in reducing heatiness. Whatever it is, this starchy and gooey concoction is so good that it will warm your stomach and your heart! Mind you, you will not stop at 1 bowl!

If you have not tried this before, give it a go. It is so easy to cook and just thinking of it makes me want to cook it again tomorrow ….

Hope you will try this recipe and be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 6 to 8 persons

Ingredients:

500 grams of split mung bean (green bean without skin)

2 litres of water

75 grams of sweet potatoes flour (with 170ml of water)

200g of white sugar

Some brown sugar (optional)

9 leaves of Pandan leaves/screw pine leaves, 3 leaves cut into small strips and knot the other 6

2 pairs of fried you tiao/Chinese crullers cut into small pieces

 

Method:

  1. Wash and soak the mung beans in water for 2 hours or more.
  2. Drain and transfer the mung beans to a steaming tray.
  3. Mix in the cut pandan leaves and add some water to expedite the steaming process.
  4. Heat up the wok with enough water and transfer the tray of mung beans to steam on high heat.
  5. Steam for about 15 minutes or till soft.

 

While the mung beans are steaming:

  1. In a soup pot, under medium heat, add the sugar. Stir until the sugar melts and turns brownish.
  2. Then add in the 2 litres of water slowly.
  3. Add the 2 cut Pandan leaves, followed by steamed mung beans. Bring this to a boil.
  4. Meanwhile, add 170ml of water to the sweet potato flour. Mix well.
  5. Next, add the starch solution gradually until it reaches the consistency you like.
  6. Turn off the heat and serve warm with some cut Youtiao or Chinese crullers.

 

Slurp, slurp!! 😛

Recipe: Stir-Fried Pig’s Stomach

This morning as I was in the market at my regular pork stall, my eyes caught hold of two beautiful looking pig’s stomachs and they were eagerly awaiting me.  I guess you knew what happened, I made Pig Stomach Soup! (Full Recipe Here // Watch the Video Here)

After cooking the two pig stomachs, I realised that I have excess and I thought it would be a good idea to try out something new and interesting; Stir-Fried Pig’s Stomach. Have you eaten this dish before? If you haven’t, you should try it! We just love how the texture and the flavour of the dish turned out!!

Hope you will try his recipe! Be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 4 persons

Ingredients:

1 pig’s stomach

3 cloves garlic, finely minced

1 tablespoon dried prawns, chopped

1 tablespoon stock fish, chopped (optional)

3 to 5 dried chillies, cut into half

 

Seasoning:

1½ tablespoons dark soy sauce

½ tablespoon fish sauce

1 tablespoon oyster sauce

 

Garnishing:

Spring onions, chopped

Coriander, chopped

 

For cooking the Pig’s Stomach:

5 slices of ginger

1 sprig of spring onion

1 tablespoon of cooking wine

 

 

Method:

  1. Use the same steps to clean the Pig’s Stomach as mentioned in the Pig’s Stomach Soup Recipe.

Cooking the Pig’s Stomach:

  1. Add pig’s stomach, ginger, spring onions, cooking wine and enough water into a pot and bring it to boil.
  2. Lower the heat and simmer for about an hour.
  3. Transfer out and let cool.
  4. Then slice the stomach into pieces.
  5. Heat up a frying pan with oil.
  6. Add in the garlic and fry till fragrant.
  7. Add in the dried prawns and stock fish. Fry for 1 minute.
  8. Then add in the dry chillies and fry for another minute.
  9. Now add in the sliced pig’s stomach and the seasoning.
  10. Fry till everything is well mixed.
  11. Dish out and garnish with spring onions and coriander.
  12. Serve immediately with steamed rice.

#BeyondNormTravels to Ipoh!

Ipoh is a former tin-mining city that is perfect for those who love food, nature and culture. Watch the video to find out what we got up to in Ipoh! 😄

If you enjoyed it, don’t forget to subscribe to our YouTube channel: Beyond Norm Blog (it’ll really help us a lot!) and turn on post notifications 🔔 so that you get notified every time we post! 😊

Food Review: Kanshoku Ramen Bar @ ION Orchard

When rainy weather comes and the temperature feels like its falling below 0 degrees, a bowl of ramen is absolutely amazing. Kanshoku Ramen Bar, known for their truffle ramen, is definitely a must try for us.

FlamingHotRamen

We ordered the Flaming Hot Tonkotsu Ramen(S$14.90), just like the name it was seriously flaming hot. The broth was really good. The noodles were very Q. For all the spicy food lovers out there, this is the one for you.

SignatureRamen

Next up, their Signature Tonkotsu Ramen (S$13.90). The broth was nothing out of the ordinary but its certainly good enough to warm your heart. I particularly loved their Char Siew. It was nicely charred on the outside, giving it a smoky flavour.

TruffleRamen2

Lastly, the Dry Truffle Ramen (S$16.90)… They really took the dry pretty seriously. Without the egg it would be pretty hard to swallow. It was an interesting experience as ramen and truffle is rarely combined together. The truffle flavour was very strong but after awhile it got a bit too overwhelming.

Interior

Overall it was a pleasant experience. However, its on the high side in terms of pricing. The ramen does not come with the egg and it costs another S$2.00 as an add on.