korean bbq ribs

I finally found a frozen meat shop that sells korean ribs. It is located on Kimberly Road in TST. The street is a mini Korean town.

Per pound marinade for bbq ribs. I like the idea of per pound because you can cook more or less. I usually cook about 3 to 6 pounds of ribs so you can invite people over to eat.

Marinade

3 tablespoon of fish sauce 

(soya sauce if you are not okay with it since some people are allergic to fish, 

 my Clem is the opposite as she is allergic to wheat and to soya)
1 tablespoon of rice wine
1/8 cup of apple juice

1 tablespoon of agava
2 tablespoon of brown sugar
1/4 tablespoon of salt

1 bunch of spring onions (chopped into fine rounds)

3 tablespoons of ginger (freshly grounded or puree)

3 tablespoons of garlic (usually 3 to 4 gloves, chopped or puree)

2 tablespoons kiwi fruit (freshly puree)

Directions:

01 Puree the ingredients that needed to be puree, chopped up ginger, garlic and kiwi fruit and puree.

02 Put the puree mixture into a mixing box. I prefer to use a box when it comes to storing these marinaded ribs. 

03 Add the rest of the ingredients to the puree mixture and mix. You can taste to know if you like it sweeter or saltier. It is really up to you a this point.

04 Rinse the meat and pat them dry and marinade them. Keep them in the marinade for 2 days. 

05 I do not have grill and I wished I did. But you can pan fried these babies. Don't have to add any oils cause the ribs are pretty much with fat in-between and the fat will melt into the pan.

06 Pan fried them until they turned are dark and slightly burnt, but don't over do them cause then they will look dried up. 

Note: Why kiwi fruit? Kiwi is a natural meat tenderizer and if don't like your meat to be too soft marinade for a day. But I always like to marinade anything for 2 days as the marinade seeps into the meat and more flavorful. If you don't have kiwi you can use apple.

fluffy buckwheat pancakes

This recipe is adopted from Heidi from Adventures of a Gluten Free Mom!

http://www.adventuresofaglutenfreemom.com/2011/02/fluffy-buckwheat-pancakes-chia-egg-replacer-corn-free-baking-powder/

Dry Ingredients 

1 cup of buckwheat flour (Bob's Red Mill)

1 cup of brown rice flour (Ener-G)

1/2 teaspoon of cream of tartar

1/2 teaspoon of arrowroot starch (Bob's Red Mill)

1/4 teaspoon of baking soda (Bob's Red Mill)

1/2 teaspoon of sea salt

Wet Ingredients

1 egg replacer (Ener-G)

2 tablespoons of grape seed oil or extra virgin olive oil

4 tablespoons of agava nectar (Madhava Organic Light)

2 cups of rice milk (Aussie's Dream)

Directions

01 Mix all the dry ingredients together in a mixing bowl.

02 Mix all the wet ingredients together in another mixing bowl.

03 Mix the wet mixture into the dry mixture. You really can't over mix this because it is gluten free.

04 Heat up the pan and add grape seed oil or extra virgin olive oil. And flip away.

absolutely fab!

Note: I used Bob's Red Mill's brown rice flour three times because I ran out of Ener-G's brown rice flour and somehow it didn't turn out right. The pancakes were brittle and break easily instead of just flexible. As soon as went back to using Ener-G's brown rice flour the pancakes were back to the way it should be.

As for grape seed or olive oil, I didn't see any significant differences. But I do prefer using extra virgin olive oil.

cooking for my kids

I am starting another blog just to post or repost recipes that I have tried and will do again with success and also other recipes that I find successful and my kids approved with a tad of modification by me to meet my kids dietary needs.

Both my kids need to be on gluten free, wheat free, corn free and egg free diet.
Clem also needs to be dairy free, nut free and soy free.
No oranges for both. No lemons for Clem and No bananas for Theo.

With the above as my guideline sometimes it is a challenge.

I have learn to shop differently and read labels if I have to, but I rather go for fresh produce anytime and make things from scratch.