Ingredients:
salt
pepper
1 kilo pork ribs
2 pcs whole white onions
½ bar butter
½ cup flour
1 cup fresh button mushroom
12 cups chicken stock
½ cup liquid seasoning
½ cup white wine
1 cup fresh peas
½ cup vegetable oil
10 pcs garlic bulbs
1 cup black rice
1 cup red rice
1 bunch kuchay tips
1 tbsp olive oil
Procedure:
- For risotto : Add olive oil in pan. Add in the black rice and red rice and mix for 5 mins. Add 2 ½ cup chicken stock and bring to a simmer. When the liquid is almost absorbed, add some more stock. When it is completely absorbed, add salt, pepper and 1 tbsp soy sauce. Mix and stir in some freshly grated parmesan cheese. Top with freshly grated parmesan cheese. Garnish with chopped kuchay.
- For ribs : Season pork ribs with salt and pepper. Pan fry in a little oil until it browns. Place meat in a metal tray and cover with chopped onions and garlic. Place in the oven for 10 to 15 mins and set aside. Using the pan wherein the ribs were fried, add butter and sauté mushrooms. Add in flour, a little white wine, chicken stock and liquid seasoning. Mix until it thickens and set aside to be used as sauce. Caramelize whole onions and stir-fry peas to be used as side dish and garnish. Garnish with kuchay tips.
- Plate altogether. Serve while hot.
Original Post: www.ajinomoto.com.ph
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment