Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Saturday, October 23, 2010

Char Siu Chinese Red Roast Pork Ribs and Fried Brussels Sprouts

This has got to be the best ribs I've cooked so far! You know you've got them right when the meat just glides off the bone. This time the ribs were marinated with Char Siu, a Cantonese roasted pork recipe. Not your usual side dish but none the less an excellent combination!

  • 1 kg pork ribs. Pork spare ribs ideal
  • Char Siu Chinese Red Roast Pork marinade
  • A packet of Brussels Sprouts

  • Mix the Pork ribs with Char Siu Chinese Red Roast Pork spice and water and set to boil. To get those ribs nice and soft, it's best to let them cook 80% of the way.
  • If you want the spice to get to the meant, you might want to let the ribs cool off and marinade for a couple of hours. If you're in a hurry you might want to skip this step.
  • Set the oven to 200 degrees on the Grill and get those ribs nice and crispy.
  • Clean and Chop The Brussels Sprouts in halves and fry them in olive oil with salt, pepper and a squeeze of lemon.

That's about it. You can always add a little red chili powder if you need the extra bite!

Char Siu Chinese Red Roast Pork Ribs 
Fried Brussels Sprouts