Hi Steve,
Here are links to the ingredient list, and also a link to a video from a
guy
that has quite a following in Singapore for simple home cooked dishes
(and who therefore gets product placements - as per youtube video):
http://www.spicenpans.com/braised-pork-leg/
https://www.youtube.com/watch?v=6MSq6hvemfA
This is a braised dish that is all about textures of the gelatinous skin,
cartilage and fat of the trotter. No crispy parts at all.
Great with rice, rice porridge or noodles.
Okay, I found this article about front and hind trotters:
https://inf.news/en/food/281f9f51b41d5847ba8bd4a634df1e42.html
So now I know that I like the front trotters - which are less meaty!
Susan
On Thu, 2 Jun 2022 at 15:22, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Hi Steve,
Trotters are lovely and a comfort food for me.
No expensive ingredients, just boiled in a good master sauce with
dark and light soy sauce, rock sugar, ginger and garlic, till they are
soft and gelatinous.
Some recipes add star anise and other spices. Others are a
straightforward soya sauce gravy.
I go look for a recipe for you.
It is possible to add properly cleaned pigs ears, intestines and other
innards to the sauce and boil till all is tender.
I tend to order the innards from a hawker stall instead of trying to clean
them at home.
They are usually eaten with rice sheets served in a broth called "Kway
Chap")
The Kway is for "Kway Teow" for flat rice noodles and "Chap" is for the
variety of meats that are served with it.
FYI - front trotter and back trotters are quite different - one has more
meat and the other more bones
(I keep forgetting which!). I prefer the one with more bones and
cartilage - lovely to gnaw on.
We also add hard boiled eggs, tofu and taupok (deep fried tofu skin
which has sponge like qualities) in the sauce.
I have never tried to roast or fry them - but the Filipinos love crispy
pata (deed fried trotters).
Lorna has attempted crispy pata but it did not come out so well and it was
not worth the cleaning up after the deep fry!
You may also want to try the Korean version of pork trotters - just boiled
till tender,
then sliced thin to eat with kimchi and other sides wrapped in a lettuce
leaf.
Susan
On Wed, 1 Jun 2022 at 18:14, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
I’ve always eaten much more (lean) lamb than beef, and can still get
some decent buys.
Bought a whole bunch of shanks on sale for $8/kg which I love in winter,
odd leg for $11.
My favourite is always the shoulder, but it’s rarely on special and
sometimes hard to get.
I still have some lamb ribs from a long while in the freezer back to do –
too fatty was the verdict last time. Though it was the
First time I cooked them so I hadn’t trimmed up.
I saw some pig trotters at $3.50 I didn’t get but may next time I’m back
at that food market. There were some big trotters there
So I’m thinking size does matter to make de-boning easier.
I have cooked these deboned and stuffed like 20 years ago, after eating
them at the now long gone Bilsons,
Cooked by no less than the Chef de Cuisine, one Manu Fieldel when he was
still on the pans prior to becoming a tv star.
I must say the 10 course degustation we had back in the day was amazing,
and he can certainly cook exceptionally.
I had seen a show with Marco Pierre Whites’ classic version and had
thought I might try it, till I saw this recipe took 3 days, and uses a
tonne of expensive ingredients.
Trotters and Tales: Pig's Trotters Pierre Koffmann
<https://trottersandtales.blogspot.com/2009/05/pigs-trotters-pierre-koffmann.html>
Hmmm.. wonder how much they’re charging for beef bones these days? Might
have to go to the doggie section and steal Rovers 😉
Pierre Koffmann's Stuffed Pig Trotters With Morels - Melbourne Food &
Wine Festival (melbournefoodandwine.com.au)
<https://www.melbournefoodandwine.com.au/read-watch/recipes/recipes/pierre-koffmanns-stuffed-pig-trotters-with-morels-304>
This recipe looks a lot more do-able, and who doesn’t need a couple of
extra litres of proper beef stock come demi-glace on standby in the
freezer.
I see these still need sweetbreads which I liked but Jen wasn’t keen – I
wonder if I could hide these served under some demi-glace as a grazing
trotter to head type grazing thing?
Hmmm…think I might have saw some big floppy ears somewhere as well.
Anyone ever cooked these?
Good activity to waste a lazy day staying out of our early winter blast
perhaps! Ha ha….the cook would end up marinated as well me thinks.
Cheers
Steve
<snip>
Hey Steve - you are right about food costs escalating - the beef shins
(the "gold coin" shins are my preferred cut ) that I used to get for
S$16/kilo
are now about $26. And these are for frozen meats. Chilled beef costs a
lot more here -
no beef here is ever US$2/lb (or about S$7 per kilo)!.
On the other hand, the rib fingers were about $20/kilo.
They did need some cleaning up as there was some silver skin that needed
removal, and some fat too. But the final result was very decent.
Just enough fat to ensure that the final result would not be stringy and
dry.
Not as much of the gelatinous stuff found in (gold coin) beef shins so it
has a meatier mouth fee.
Would consider buying them again and experimenting with them in other
recipes.
Susan
On Tue, 31 May 2022 at 23:28, <janhaltn@xxxxxxxxx> wrote:
I will be 82 shortly and I have eaten beef ribs one time in my life. Hal
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> On
Behalf Of Chilecayenne
Sent: Tuesday, May 31, 2022 12:14 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Beef Rib Fingers
You know, it’s kind of interesting, but I rarely eat beef ribs…
Over here, I’d say in the us it’s 99% pork ribs…mostly bbq’ed.
Your dish sounds interesting!!
I’ve never seen that particular cut for sale here before…
———————————————-
I need a shot of salvation baby,
once in awhile...
On May 30, 2022, at 9:48 PM, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:before?
Hi,
Has anyone used Beef Rib Fingers - the meat found between the ribs -
tomatoes and some mushrooms.
I purchased some online and tried them in a simplified rendang curry
(from purchased spice paste - unfortunately it was just too salty)
as well as braised in red wine with lots of garlic, onions, peppers,
hours.
I found them very tasty, and cooked quickly enough -
for the braise, I browned them before simmering for about 20 minutes
before transferring to, and leaving in a thermal pot for about 3
Not fall apart but tender with a nice chew which I like.
Oh, I smeared some blue (stilton) on the beef and it was sublime.
Susan
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