Toaster Oven Ribs

The secret to fall-off-the-bone ribs is a long, slow cooking process facilitated by an oven - which I don't have. What I do have is an oven toaster, which basically has two settings: on and off. But with an insatiable craving for pork ribs and a little kitchen hack knowledge, here's how you can make grilled pork ribs using a toaster oven...

Lest I get cried foul, I do have to add that this dish is finished off in the toaster. You'll need a steamer to cook the ribs first. And the meat won't fall off the bone, but it will be juicy and tender. The big pro to cooking this way is that your ribs will be done in half an hour, and not two.

Toaster Oven Ribs
Two pieces of whole pork spare ribs, or half a slab of baby back ribs (whichever is cheaper, duh)
One onion, sliced thin

Marinade
3 tbsp tomato ketchup
1 tbsp vinegar
1 tbsp worcester sauce
1 tbsp sugar
1 tsp black pepper
1/2 tsp salt
(You could of course use store bought bbq sauce, but where's the fun in that?)

1. Mix marinade ingredients and divide in two portions. Marinade ribs in fridge for at least an hour using one portion.

2. Steam ribs for 10 min. In the meantime, preheat toaster oven. Grease oven tray with butter and layer with onion slices.

3. Baste ribs with second portion of marinade. Finish off cooking in the toaster for 10 min. Makes one serve.

Cost breakdown
Total cost: RM4 (One serve)
Pork ribs RM3
Onions and Marinade RM1

Tags: Toaster oven, pork ribs

Vegetarian Enchiladas

Enchiladas are like wraps baked with lots of cheese, taco sauce and various fillings. I'm not sure if it a Mexican dish. After all, burritos are an American invention!

Not being a lover of kidney beans and meat, I was not sure how I would take to this but the good people at Taste.com.au convinced me likewise! This is a fantastic recipe sans meat with plenty of sweet corn. Big yum and makes a great packed lunch.

Vegetarian Enchiladas

12 soft tortillas
1 red onion - diced
1 red capsicum - diced
1 zucchini - grated
1-2 teaspoons chilli powder
1 large tomato - diced
310g corn kernels
400g kidney beans
200g taco sauce
3/4 cup tasty cheese

1. Heat oil in a frying pan, add onion, capsicum and zucchini and cook stirring for 3 minutes until slightly softened. Add chilli powder and cook for another 2 minutes.

2. Add tomato and cook until soft. Add the corn kernels, beans and salt and pepper to taste. Stir to combine. Remove pan from heat.

3. Grease a large baking tray and place about 3 to 3 and a half tablespoons of filling in the middle of 1 tortilla. To roll the tortilla, fold the bottom of the tortilla length-wise (it should look like you have a little half moon at the bottom of your tortilla) and roll tightly. Leave the top end open and place on the tray seam side down. Repeat until all tortillas are used.

4. Spread the taco sauce over the rolled tortillas fairly evenly. Sprinkle with cheese and bake until the cheese melts.

Voila!

* Note: It takes a bit of practice to roll the tortillas without making it look like the Bride of Frankenstein spilled her guts. Be patient. If guts are everywhere, just spoon it into the top end of the tortilla and give the tortilla a bit of a shake. The trick is to roll it tightly so you won't have so much spillage.

Soba Noodles with Tofu & Mushrooms

A recipe that unites my love for tofu, mushrooms and soba!

Extremely easy to assemble and a great winter warmer. Do note that you can use any mushrooms of your choice. Dashi Miso paste is available in Asian grocers.

Soba Noodles with Tofu & Mushrooms

(Makes 500ml of broth)

Mushrooms of your choice (Chinese, button, enoki, etc) - chopped
Dashi Miso paste
2 tablespoon dark soy sauce
4 tablespoon mirin
1 teaspoon sugar
1 carrot (thinly sliced)
4-5 shallots (thinly sliced)
300g firm tofu (cubed and dried in paper towels)
Cornflour to dust
Soba noodles (cooked according to packet instructions)
Oil for frying

1. Make 500ml of broth according to the packet instructions. Simmer over medium heat.

2. Add the dark soy sauce, mirin, sugar, mushrooms, carrots and shallots to the broth. Leave to simmer.

3. Heat oil in a pan until hot.

4. Prepare a plate of cornflour seasoned with salt and pepper. Dip tofu cubes into flour and fry in pan until golden brown on both sides. Set aside on paper towels.

5. Assemble a steaming bowl of noodles: Place soba, a few cubes of tofu and pour broth over noodles and tofu to preference.

Voila!