I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 17 July 2016

Gooseberry Jam Barbecue Ribs.


Gooseberry Jam Barbecue Ribs.

Another one of my fusion, East meets West concoctions. The ribs have been slow cooked with aromatic Asian flavouring, herbs and spices with homemade gooseberry jam for sweetness. These ribs were then finished on the barbecue. For those without gooseberry jam, plum jam or ginger preserve will be just fine.


In a large oven tray, put in
-1.5kg pork ribs, with
-4tbsp gooseberry jam,
-1tbsp brown sugar,
-2tbsp malt vinegar,
-2tbsp oyster sauce,
-2tbsp soy sauce,
-1tsp sea salt/ pepper,
-1tsp ground ginger,
-1 stick cinnamon,
-5-6 cloves crushed garlic,
-200ml water.
Mix well to combine.
Cover with foil.
Bake in 150c fan forced oven for 2 1/4 hours.

Finish on the barbecue for added smokiness.
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