A delicious and tender pork roast that is a great weeknight dinner roast or Sunday lunch for a crowd, paired with all your favorite trimmings.
A couple of weeks ago, while planning our meals for the week and writing up our grocery list, I was about to make my go-to recipe, Five Spice Bacon Wrapped Pork again. But I decided to change things up a little. No one was really complaining as this recipe is definitely a family favorite. But I thought it'll be nice to have a couple of these easy recipes that I can rotate. with
This Honey Ginger Lime Pork is infused with honey, soy sauce, ginger, garlic and lime, the few staple ingredients in my kitchen. It is quick and easy to throw all the ingredients together, marinate the meat and then just let the oven do the work.
Honey Ginger Lime Pork
by Miss Crumbs A Lot
2 lb Pork Ribeye Roast
1 oz Ginger (minced)
1 Tbsp Garlic (chopped)
1/3 cup Honey
3 tbsp Light Soy Sauce
1/2 tbsp Oyster Sauce
Juice of 1 lime
Salt & Pepper
Chopped Cilantro (for garnishing)
Lime Wedges (for serving)
1. In a small mixing bowl, combine 1 oz minced ginger, 1 tbsp chopped garlic, 1/3 cup honey, 3 tbsp light soy sauce, 1/2 tbsp oyster sauce and juice of 1 lime. Mix well.
2. Season the pork ribeye roast with salt & pepper. Pour sauce over the pork ribeye roast, ensure that it is well covered and allow it to marinate for an hour or overnight, if time permits.
3. Preheat oven to 350 degrees F. Place the marinated pork into a roasting pan and pour the marinade sauce over as well.
4. Bake at 350 degrees F for 45 minute on the middle rack. Then broil on high for 3 to 5 minutes on the middle rack until nicely charred.
5. Transfer the pork roast onto a cutting board, drizzle some sauce over and save the rest for serving. Garnish with chopped cilantro and lime wedges.
Makes 4 to 6 servings
A sweet and savory miso sauce, spread on fried eggplants then broiled to perfection.
I have always been a fan of eggplants or what is also commonly known as aubergines. In Singapore, I actually grew up calling it brinjal. I particularly liked the soft and mushy texture when it is cooked, especially when they are fried or oven broiled till they are charred on the surface. Eggplants are often used in many cuisines in Singapore; Indian curries, Chinese Yong Tau Foo and in Japanese & Korean dishes as well.
I started making this recipe quite regularly when I wanted a low fat meal but still feel full from it. Spicy Miso Eggplant is fairly easy to make with a simple store bought miso sauce. The miso sauce adds a lovely umami flavor to the somewhat slightly bland eggplant. It makes a great side dish for sharing or as a main dish on its own.
Spicy Miso Eggplant
by Miss Crumbs A Lot
1 Large Eggplant
2 tbsp Olive Oil
2 tsp Sesame Oil
4 tbsp Spicy Miso Sauce (or you can use regular non-spicy miso sauce)
Salt & Pepper
1. Preheat oven to 425 degrees F.
2. Cut the stem off and slice the eggplant into half. Hold the eggplant half, skin side down, in the palm of your hand and use a small sharp knife to cut the flesh into a diamond pattern. Ensure that you do not cut all the way through.
3. Heat 2 tbsp olive oil in a frying pan and season the eggplants with a pinch of salt & pepper. Pan fry the eggplants, flesh side down on the pan for a few minutes, until they are lightly charred.
4. Remove from heat and brush on 1 tsp sesame oil and 2 tbsp spicy miso sauce on each eggplant half. Sprinkle some sesame seeds on top.
5. Bake in 425 degrees F on middle rack of oven for 20 to 25 minutes or until the eggplants are soft and cooked through. Broil for 7 to 8 minutes on high on middle rack to charr and brown the eggplants further before serving, if desired.
Makes 2 servings
3 of my favorite breakfast or brunch foods that would be perfect for Mother's Day!
Mother's Day is a wonderful celebration honoring the mother of the family, as well as motherhood, maternal bonds and the influence of mothers in society. I always look forward to this day because Bella and Jamie get really excited with wanting to surprise me. Even if it is as simple as presenting me with a cup of coffee that they brewed by themselves (with Kian's supervision, of course) and a homemade card, I love how thrilled they get to be able to do that for me.
Another family tradition that we have on Mother's Day is that I will get to take a break from cooking. Kian, Bella and Jamie love taking over the kitchen and making breakfast or brunch for me. Pancakes and crêpes are one of my favorite breakfast foods and they do make some exceptional ones.
If you're looking for different ideas for breakfast or brunch on Mother's Day that you can fix on your own or together as a family, here are my top 3 favorite ones from my blog.
1. Gula Melaka Banana Pancakes
A great combination of the good old fashioned classic pancake recipe with a Southeast Asia twist.
2. Cloud Eggs
Marshmallow textured like eggs whites with runny eggs yolks. A fun recipe to make with the family.
3. Kaya Coconut Jam
Spread it on toast with some butter & serve it with soft boiled eggs, coffee and you'll have yourself a Singaporean breakfast.
A traditional Thai dessert made out of steamed glutinous rice infused in a sweet coconut cream and served with sweet mangoes.
A couple of weeks ago, the family was invited to Bella's 3rd grade musical performance after school and we were really excited for her. Unfortunately, Kian was traveling for work and could not make it, so she was pretty disappointed. To cheer her up, I decided to take her and Jamie to an early dinner at our neighborhood Thai restaurant before the performance. They both love the dumplings and noodle dishes there.
After dinner, Bella asked to have her favorite dessert, Mango and Sweet Sticky Rice. I ordered it for them and the two of them just devoured that plate. They've always loved this dessert. Then I realized that I actually have all the ingredients at home to make this dessert! I even have the mangoes already.
So, that weekend, I decided to make it for them again at home. It really is a very simple recipe if you plan ahead of time. The glutinous rice needs to be soaked in water for a few hours or overnight in order for it to cook well. I soaked it for 5 hours that afternoon and was able to have it ready for dessert after dinner. Bella and Jamie, who are 2 of my biggest critics when it comes to food, said that it tasted so much better than the restaurant! I guess that statement says it all and I am just thrilled to be sharing this recipe with you!
Thai Mango and Sweet Sticky Rice
by Miss Crumbs A Lot
1 cup Glutinous Rice (soaked in water for 5 hours or overnight)
1 cup Coconut Milk (divided)
3 tbsp Sugar (divided)
1/2 tsp Salt
Sesame Seeds for garnishing
1 large Mango (peeled and cut into thin slices)
1. Wash and rinse glutinous rice well. Soak in cold water for 5 hours or overnight.
2. Drain the rice well in a sieve and transfer to a steel deep dish. Steam cook for 45 minutes or until the rice is cooked and tender. Check the water level in your steaming pot or wok occasionally and add more water when necessary.
3. While the rice is cooking, add 2/3 cups of coconut milk, 2 tbsp sugar and 1/2 tsp salt into a small saucepan. Bring it to a boil and stir constantly until the sugar is dissolved. Keep the mixture warm until the rice it ready.
4. Remove the glutinous rice from the steaming pot or wok when it is ready and stir in the coconut milk mixture into the rice. Cover the dish with a plastic wrap and let it stand for 30 min or until the mixture is fully absorbed by the rice.
5. Bring the remaining 1/3 cup of coconut milk and 1 tbsp of sugar to a boil in a small saucepan, stirring constantly until the sugar is dissolved. Set aside to allow it to cool and thicken.
6. Mold about 1/4 cup of the sweet sticky rice onto a plate, drizzle the rice with the sauce and garnish with sesame seeds. Serve with the sliced mangoes.
Makes 4 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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