Ribs with honey and orange rub


ingredients:

  • 500 gr pork rib, cut into medium sizes or bite sizes
  • 1/2 tablespoon soy sauce
  • 50 gr preserved mandarin orange rind
  • 2 tablespoons honey
  • 2 tablespoon tapioca starch

directions:

  • In a grinder, grind the rind finely. Alternatively, you can chop it finely
  • In a mixing bowl, mix all ingredients for marinade together. Generously coat the ribs with the mixture. Cover and refrigerate for 6 hours or longer
  • Heat cooking oil in non stick pan. Pan fry the ribs in batches for 5 to 10 minutes each side over medium heat, depending on the thickness of the rib. Make sure it does not burn too much and turn often as the sugar will caramelize and cause it to burn

Remove from heat and serve warm

Raw Onion Bread


Ingredients
  • 1/2 lb yellow onions – sliced
  • 1 cup raw sunflower seeds – soaked for 1 hour
  • 1/4 cup nama shoyu
  • 1/4 cup olive oil
  • 1 cup flax seeds – ground in a coffee grinder


Directions
  • In a food processor, whirl onions, sunflower seeds, nama shoyu and olive oil until smooth. Add flax seeds and blend until thoroughly combined. Spread on Teflex sheets, sprinkle with poppy seeds, brown/golden/both flax seeds, light/black/both raw sesame seeds, sunflower seeds, and minced parsley. With wet hands press all the garnishing ingredients into the batter. Dehydrate at 105F for 6 hours. Flip, carefully peel the sheet away, and dehydrate for another couple of hours, until the batter is no longer sticky. Cut into crackers of desired size. Return the pieces onto trays and dehydrate for a total of 18-24 hours. Keep refrigerated in air-tight glass containers.
  • Enjoy!




Chocolate and milk jelly


ingredients:
For milk jelly
  • 275 ml water
  • 80 g sugar
  • 100 ml whole milk
  • 4 g agar-agar powder

For chocolate jelly
  • 275 ml water
  • 50 g sugar
  • 15 g cocoa
  • 50 g chocolate, chopped and melted
  • 4 g agar-agar powder

directions:
For milk jelly
  • Combine all ingredients, except whole milk in a small saucepan.
  • Stir till sugar dissolve.
  • Cook over medium high heat till boiling.
  • Turn off heat and add milk.
  • Turn heat back on and bring it to a quick boil.
  • Turn heat to very low just to keep mixture warm till using.

For chocolate jelly
  • Combine all ingredients, except chocolate in a small saucepan.
  • Stir till sugar dissolve.
  • Cook over medium high heat till boiling.
  • Turn off heat and add melted chocolate.
  • Turn heat back on and bring it to a quick boil.
  • Turn heat to very low just to keep mixture warm till using.

For assembling
  • Pour first layer of milk (or chocolate) into mould. Wait till the surface set slightly, about 2 minutes.
  • Continue with second layer of chocolate (or milk).
  • Do this with the rest of the agar mixture.
  • Let set on room temperature for an hour.
  • Remove to fridge and let cool completely before serving.