COORDINATION Rachel Xie PHOTOGRAPHY Wong Wei Liang ART DIRECTION & STYLING Nikki Ho Diamond Kitchen #01-22/23 Laguna Park, 5000F Marine Parade Road (6448-0629)

CHAMPAGNE PORK RIBS
By Kevin Lau, head chef from Diamond Kitchen

Serves 4-6

INGREDIENTS
10g garlic
10g shallots
10g carrots
10g celery
500g pork ribs
1/2 tsp salt
1/2 tsp oyster sauce
1 tsp light soya sauce
20g potato starch*
30g flour
20ml cooking oil, plus more for deep-frying

For the champagne sauce
50g honey
50g sugar
1 tsp lemon juice
1/2 tsp salt
80ml stout
100ml champagne

DIRECTIONS
1. Whizz up the garlic, shallots, carrots and celery in a blender. Strain the juice, set it aside, and discard the residue.
2. Marinate the pork ribs with the salt, oyster sauce, soya sauce, potato starch, fl our, oil, and the garlic-shallot juice. Chill overnight.
3. Mix all the ingredients for the champagne sauce and simmer for 20-30min over low heat.
4. Deep-fry the marinated pork ribs for 2min until golden-brown. Drain, then stir-fry them with the champagne sauce for 3min to coat them evenly.

*Chef uses Windmill Potato Starch, available at Sheng Siong.

This article was first published in Simply Her January 2014.

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