Friday, August 24, 2012

Sparerib Curry (Summer BBQ Idea) - Video Recipe

Perfect dish to enjoy with your family during summer break or on holidays. Best if you have a BBQ set to grill the spareribs!

The recipe is very easy and filling, so I'm sure you can take turns cooking dinner for your family. I hope you will give it a try :)

Sparerib Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

((Sparerib Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
12 (900g=2lbs.) spareribs
1&1/2 medium (300g=10.5oz.) onions
1/2 medium (100g=3.5oz.) carrot
1 (150g=5.3oz.) yellow bell pepper
1 (200g=7oz.) zucchini
1 tbsp. cooking oil
800ml water
((Garlic Rice)) *of course, the curry can be served over plain, unflavored steamed rice.
1 package Curry Partner Garlic Paste
6 servings (1020g=2.3lbs.) cooked rice

((Sparerib Curry))
1. Prick the spareribs around the bones with a fork. Thinly slice the onion. Cut the carrot and yellow bell pepper into bite-size pieces. Cut zucchini into 1/2 inch slices.
2. Heat cooking oil in a large stew pot (use a wide pot if available). Add the spareribs and saute on medium heat until both sides are golden brown. Then set aside. *drain the excess oil out
3. Add onions, carrots, and yellow bell peppers and saute over medium heat until softened.
4. Add 800ml water, spareribs and zucchini, then bring to a boil. Remove the foam, turn the heat down to low, and cook for about 15 minutes.
5. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
6. Then put it on the heat and simmer for about 10 minutes until it thickens.
((Garlic Rice))
1. Place cooked rice in a bowl. Add Curry Partner Garlic Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Serve Sparerib Curry on a hot bed of garlic rice, then sprinkle with some parsley flakes if desired.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.


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