Vietnamese Panna Cotta (Chè Khúc Bạch)

Ingredients

• 9g gelatin powder
• 4 tbsp cold water
• 200 ml whipping cream
• 200 ml fresh milk
• 1/4 tsp pandan extract 
• 60g sugar
• 50g almond slices
• 1 can of lychee in syrup 

Method
- In a small bowl, add cold water and sprinkle the gelatin powder over the surface. Let stand for 5-10 minutes. This process is called blooming gelatin.
- Place the bowl of bloomed gelatin in a tray of hot water and stir well until completely dissolved.
- Add the gelatin liquid to the milk and whipping cream mixture in a gelatin mold, stir well. Add the pandan extract and lightly stir in a circular motion to create marble effect. Then cover and refrigerate for at least 5 hours or until set.
- Run a paring knife along the edges and transfer it to a plate by placing the plate upside down on top and flip them over. Use a wave knife to cut it into bite sized cubes.
- Dry toast the sliced almond in a pan until golden brown. Shake the pan instead of stirring to avoid breaking the almond slices.
- To assemble the dessert, add a few panna cotta cubes and lychee in syrup into a bowl, sprinkle some toasted sliced almond on top. Serve it cold with ice.

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Caramelized Pork Spare Ribs

Ingredients

• 450g pork spare ribs, chopped along the bones
• 1 tsp minced garlic
• 1 tsp minced shallot
• 1 tsp chicken powder
• 1-1/3 tbsp fish sauce
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup coconut water 

Method
- Soak the ribs in slightly salted water for 15 minutes to reduce bad smell. Rinse and drain.
- Marinate the ribs with minced garlic, minced shallot, 1 tbsp fish sauce, salt, black pepper, chicken powder for 15 minutes.
- Heat oil in a sauce pan over medium heat, add 1 tbsp sugar. Gently swirl the pan and wait until the sugar melts and turns into caramel color liquid. Then add 1 tsp fish sauce, let it sizzle for few seconds and add the ribs, stir-fry until no longer pink.
- Add coconut water and bring to a boil. Cover the lid and cook on medium low heat for 15 minutes. This step makes the ribs tender and flavorful.
- Then open the lid and continue to simmer for another 10 minutes or until the sauce evaporates and thickens.
- Serve hot with steamed rice, fresh cucumber and tomatoes.

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