Orange and oyster sauce pork ribs

So simple. So yum. 

Marinade ribs overnight:

Salt

Corn flour

Pepper

Balsamic vinegar

Apple mango juice ( so the plan was to use orange juice. But had this one open already, meh)

In a wok ...

Sear meat on high heat with a bit of oil

When 80% cooked, add tofu skin and carrots. 

Add juice to cover 90% of ingredients. Turn heat to med / med low to get a constant simmer. Put on lid and wait.

When 50% liquid is gone, add in oyster sauce and mix. Put lid on to cook more. 

When sauce is reduced and thickened to liking, taste and season with more oyster sauce/ salt / honey/ sugar. Check tofu skin and carrot is soft enough to liking.

Dish up and Serve hot with a balance of whole grain carbs and green leafy veg 

Profiteroles - choux using olive oil

Ratio by volume

1 cup water

1/2 cup oil

1 cup plain flour

3 eggs

Oops forgot salt and sugar.

Cremè patisserie 

1 egg

2 egg yolk

1 cup lite Soy milk

1 tsp corn flour + water paste

Dinner: spaghetti, bok choi left overs with "orange & oyster" (sauce) pork rib casserole

Lor Mai Chi with Nutella filling and peanut almond filling

So the picture doesn't show the fillings. 

But for the record:

Fillings: 

1/2 tsp choc hazelnut spread, nutino ( Nutella substitute )- worked well because it was oozy and liquidy when hot and just cooked

Received comment they look like the white ferrero rocher... With the choc hazelnut filling, I guess I can call these ferrero inspired lor Mai chi. Or east-meets-choc-hazelnut-west lor Mai chi.

1 tsp peanut butter mixture made with almond meal, crushed peanuts, salt, sugar (peanut butter was the no added salt and no added sugar type) - didn't work so great because filling was solid. The taste was fine but need to brainstorm how to make it a luscious, liquidy, peanutty ooze. Maybe need to combine with sugar syrup or pouring custard.

Dinner: Rice with chicken and coconut curry and bok choi

100% Wholemeal Man tou Chinese steamed buns

I'm set for a quick hot breakfast for the next fortnight. 

Admittedly, 100% doesn't work great. Too much fibre. Quite a 'rough' texture.  Appearance too brown, although maybe this might've been different if I had used all milk instead of water. Need to find an acceptable ratio of white to whole meal flour next time. I think maybe I should start with 50/50 and work my way up. 

Purple swirl supposed to represent yam but is actually just food dye. Now I know recipe works, can use yam powder knowing it won't go to waste.