JamieOliver.com
annetps
From: SingaporePork Ribs in bean paste sauce
edit: it was meant to be under meats, but somehow I'd forgotten to change that and now I don't know how! end edit.
I use the AMC pot, if you know what that is.. Great stainless steel wonder. It's a pressure cooker, by the way.
This serves 5.
Prepping the pork ribs.
Nothing much is needed, just slice the ribs at the meat intersections so that you have bite-sized, easy-to-chew-on ribs. I suppose you can subsitute using beef ribs. Alternatively, you can use lean meat of any sort… but it just doesn’t taste the same.. no ribs, no fun.
Making the sauce + Cooking the ribs
It’s more like putting in your spices before you cook sorta thing…
1) Put in 1 tablespoon of oil directly into your pressure cooker, over medium flames.
2) Throw in onions, diced, and let it simmer in the oil, stir it once or twice so that the fragrance comes out nicely.
3) Put in 1 dessertspoon of the bean paste
4) Put in 1 dessertspoon of diced garlic
5) Mix it all together and get the fragrance out (it’s a heavenly garlickly fragrance, you can smell the saltish-ness of the bean paste mixed with the tangy smell of the onions. mouth watering.)
6) Once the fragrance comes out, add in the ribs (mom tried putting them in nicely, piece by piece, but I’m the other way, what the heck, dump it all in!)
7) Mix everything together quickly and lower the flames ever so slightly so that it’s JUST slightly medium and put the lid on. (Okay, for those using AMC pots, the needle on the lid is still on the black side. Let it cook till the needle goes to 10 o’clock on the pressure dial)
For those using normal pans or other sorts of pressure cookers, it’s until when the ribs changes to white on the surface, it’s quite fast, I’d think. So, keep a good look out on it!!
8) After it changes colours, add in water until it covers the ribs. Please lay the ribs in the pot/pan such that every rib or lean meat is touching the bottom surface of the pot/pan..
9) Add in like 2 dessertspoons of Tomato Ketchup
10) Add in 1 teaspoon of Dark soy sauce
11) 1/3 dessertspoon of Sugar; to taste. (it has to be slightly sweet)
12) Mix it all together again. The water now becomes your sauce, inevitably (:
You can taste the sauce and adjust it to your liking.. (add more bean paste to get it saltier, more sugar to be sweeter, or more garlic chilly for that spicy taste)
Let it cook for another 5-10 minutes or until you think the ribs are well done and cooked. Take it out, and serve!
Pasta alla Anne!
I like to call this: Pasta alla Anne
Because yours truly made it. lol.
I use vermicelli (or at least that’s what I think i’m using), kind of thin spaghetti. It’s not ‘angel’s hair’ type, just the one in-between the regular thick ones and angel’s hair…
First, bring your pot of water to boil and make sure to throw in a teaspoon of salt (i don’t really know why we do that, but I do that all the time, mom makes me throw in the salt) into the boiling water. We like to put in a dash of sesame oil (olive oil is alright too) sometimes, so that we don’t really have to oil the spaghetti later on (it’s a really lazy move and it doesn’t really work. it just gives the spaghetti a taste of sesame oil).
Let the spaghetti cook as instructed on the packaging (or until al dente) and seive it out. Let it sit in the draining container until not so hot (say about 5-10 minutes) and then toss it lightly with your hands (or to be safer, a pair of tongs or chopsticks) with olive oil to ensure that the spaghetti don’t stick together when you serve later on. By tossing the spaghetti, you actually kinda let it retain a bit of a firm factor, so it’s not so soggy, if you get what i mean. Similarly if you’re not too keen on your hands getting oily, you can bring out your wok or pan and heat it up in olive oil, put in some onions for flavour and smell and chuck in the spaghetti and you can do some happy tossing there. 
You might be interested to add in some oregano, just a tad bit.
The sauce is usually the hard part, isn’t it? 
Right, I forgot how to make the concasa (trust me, I do a mean tomato concasa, but I kinda forgot. Gotta ask mom again) but I can teach you how to spruce up a ready-made bottle of tomato sauce for pasta and spaghetti.
Method:
1) We’ll start with the bacon. You can either bake it in the oven (on a piece of aluminium foil large enough for all your bacon pieces not to dribble off the tray) or fry it after the onions until crisp.
2) Heat up your pan with some oil, and once you feel that it’s up to medium heat, put in the bacon pieces and let it simmer in the heat and oil until the nice smell of cooked onions comes out. Take them out when you’re done and put them on a small plate - for use later.
3) Throw in the bacon for frying in the left over onion oil, make sure to kind of spread out the bacon pieces so that it gets all evenly fried. Oh yes, fry till golden brown or your level of crispy. Drain off the oil before placing the fried bacon on a plate with some kitchen towels to absorb the excess oil.
4) with your leftover bacon + onion oil, you can now fry your diced (if you like your peppers chunky, that’s fine too! in slices or strips is fine too, so long as you like it, you can just do it that way, just have them fried, not grilled, or boiled or steamed.) capsicum, and carrots until they change colours slightly.
5) Add in the sliced button mushrooms and onions now.
6) You can now add in about 3-4 tablespoons of your tomato-pasta sauce.. Mix it all around, bring down the fire to the lowest possible, and add in a tablespoon of ketchup (to have that really oomph-y tomato-y taste) and 1.5 tablespoons of the sweet chilli sauce. After you’ve mixed in all the sauces, if you prefer a slightly wetter sauce, you may dilute it with about 1/4 cup of water.
Once that is all mixed in, you can now serve it up with your spaghetti! 
If you want to have it a little more gormet-y like, you can serve the sauce and chunky bits of vegetables on top of your oregano-ed-olive-oiled spaghetti.
Garnish with a bit of corriander. You’re set to start eating. 
[001] a first post!
Hello everyone!
I'm Anne and this would be and is my first blog entry... haha... this is soooo exciting.
I will be contributing some, well mostly, daily sort of foods? like things you can eat daily without having to feel guilty about the feasting.
The recipes I have are usually fuss free, but on the intermediate levels (meaning you do have to use the wok, and fires, and knives and spices and sauces and stuff...) and seldom would I talk about roasting chickens or popping anything into the ovens... I use the oven for toasting bread, how ridiculous can that get? haha.. but that beats toasting it on my wok. lol.
First up would be a pasta recipe (well it's kind of like a dry pasta? spaghetti? it's not creamy whatsoever..) and I hope you will enjoy it! 