Father’s Day is coming soon. At Asian Pantry, food is our love language – we believe nothing quite says “I Love You” like a hearty home cooked meal. So go ahead and pamper your father to an Asian feast this Father’s Day. We have compiled three very different recipes that are rated according to difficulty levels to suit all types of home cooks.
Balinese Style Grilled Pork Ribs
Difficulty level: *****
Transport your father to Bali with this Balinese Style Grilled Pork Ribs! While this recipe may seem intimidating at first glance, it’s surprisingly rather straightforward. Besides, it’s very easy to buy all the required Indonesian groceries online these days. Don’t forget to grab some Bintangs too!
Pork Rib Brine
- 1 kg to 1.5 kg of pork ribs
- 3L water
- 4 tbsp salt
- 6 pieces bay leaves
- 2 onions
Sweet Sauce Mixture
- 240ml Indonesia Thick Sweet Soy Sauce (Kecap Manis)
- 100g brown sugar/ palm sugar
- 1 tablespoon light soy sauce
Spices And Herbs Mixture
- 20g ginger
- 2 cloves garlic
- ½ tsp ground black pepper
- ¼ tsp ground white pepper
- 1 large shallot
- 30g lemongrass, sliced (only use the bottom part)
- 1 tbsp coriander seed powder
- 8 pieces lime leaves (midvein removed)
- ¼ tsp nutmeg
- 1 tsp turmeric powder
- 100ml oil
- Birds eye chilli, sliced (optional)
Preparation of Pork Ribs
- Remove the membrane of pork ribs.
- Clean and wash the rib.
- Add the pork ribs into a pot of boiling water over medium high heat. Allow the pork ribs to boil to remove all the scums from the ribs.
- Discard the water and wash the ribs.
Cooking the Ribs
- Add onions, salt, bay leaves and pork ribs in 3L of water.
- Bring it to boil over medium high heat.
- Lower the heat to medium low and allow the pork to cook under simmering water until the ribs become fall-apart tender.
- Drain and pat dry the ribs when the rib is done.
Preparing the Sweet Sauce Mixture
- Add all the ingredients needed for the sweet sauce in a bowl and set aside.
- Blend the spices and herbs.
- Add all the spices and herbs into a blender and blend until smooth.
Making the Sweet Glaze for the Ribs
- Heat a frying pan over medium heat.
- Add in the blended spices and herbs and stir fry until fragrance.
- Add in the sweet sauce mixture and cook until the sauce thickened.
Grilling the ribs
- Preheat the oven at 200C.
- Prepare a baking tray and line with a baking paper for oven.
- Put the ribs over the baking paper and brush the sweet glaze over the ribs generously.
- Grill the ribs for 5mins.
- Brush the ribs with another coat of the sweet glaze and grill for another 5 mins.
- Brush with more sweet glaze if needed after removing the ribs from the oven
- Serve with lime wedges and sambal chili.
Sriracha Chicken Wings
Difficulty level: ***
If your father is a Sriracha lover, he will love these spicy, crispy and succulent chicken wings. Feel free to dial up or down the heat, depending on his preferences.
- 4 cloves garlic, minced
- 1/2 cup Sriracha, or more to taste
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 2 kg chicken wings, split
- sea salt
- black pepper
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Cilantro, chopped
- Lime wedges
- Heat a saucepan over medium heat. Add the oil, and then stir in the garlic. Cook until the garlic is lightly browned.
- Stir in the Sriracha, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce until thickened. Set aside.
- Rinse the chicken wings and pat dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil. Fry the chicken wings in small batches until golden brown. Place on paper towels to dry.
- Toss the wings in the Sriracha sauce and garnish with cilantro and lime wedges. Serve immediately.
Speedy Indomie Mi Goreng Noodles
Difficulty level: *
Sometimes, life gets hectic. Not to worry, we are firm believers in the saying “it’s the thought that counts.” If your father is a Mi Goreng fan (like most Aussies!), this simple recipe is for you. Whip up a last-minute Father’s Day meal with this healthy Indomie recipe that can be put together with a quick grocery run and some pantry staples.
- 1 packet instant Indomie Mi Goreng noodles
- 1/ 2 cup canned corn
- 1 cup broccoli, cut into florets
- 5 vegetable dumplings, cooked according to package directions
- Oil, as needed, for cooking
- 1 egg, fried
- 1 handful of pickled carrots
- Sriracha, To Taste
- Spring onion, sliced (optional)
- Coriander, chopped (optional)
- Chili pepper, sliced (optional)
- Shallots, sliced (optional)
- Cook the Indomie Mi Goreng noodles as per instructions on the packet. Add the corn to the noodles whilst they are cooking. Add seasonings.
- While the noodles are cooking, steam the broccoli in a steamer or in the microwave for 2-3 minutes until tender. Set aside.
- Heat oil in a saucepan over medium-high heat. Add the dumplings to crisp the outsides, rotating as needed. Remove from pan and set aside. In the same pan, fry the egg until whites are set and yolk reaches desired doneness, about 3-5 minutes. If desired, sauté shallots.
- Assemble noodles. Finish with as much Sriracha, spring onion, coriander, fresh chilli and crispy shallots as you like.
We hope these recipes has inspired you to treat your father with something homecooked this year. If you decide to try any of our recipes, let us know what your father thinks of them by sharing and tagging us on Facebook or Instagram!