I got this recipe from a fellow gourmet at work (Thanks B.Kazazes!) – hope you guys enjoy it as much as I did.

Ingredients

• 1 tablespoon sugar
• 1 teaspoon salt
• Pinch of ground ginger
• 60ml (1/4 cup) soy sauce
• 60ml (1/4 cup) ketchup
• 1 chopped garlic clove
• Black pepper
• 500g pork ribs

Method

Marinate the spare ribs for at least 30 minutes, then drain and grill briskly on one side. Baste with a little marinade and grill the other side. Baste once more and grill the ribs until they are stickily glazed on both sides. The ribs may also be baked in a preheated oven of around 180 degrees, and require basting occasionally.

They ended up tasting a little like char siu (Chinese bbq pork), but most definitely a winner in my eyes!

I was watching my new favourite show MasterChef last night and in the Masterclass episode, George Calombaris (one of the chefs/judges) was teaching the contestants how to make the best ever chunky chips. He made it look so easy and being a big chip fan myself I just HAD to try it. Yes, this was a recipe that actually got my butt off the couch and into the kitchen where my mum looked at me suspiciously when I pulled out some cooking utensils.

I was scared but excited at the same time since I rarely make anything from scratch (requires too much time and effort). But I am proud to say that the chips were a super-crunchy-on-the-outside-and-heavenly-soft-on-the-inside success!

Here’s how YOU can make awesome chips.

Ingredients:

Potatoes

Salt

Oil

What to do:

1. Peel the potatoes and cut them into thick cut chips – try to keep them the same size so they cook evenly
2. Put the potatoes into a pot of cold water with some salt
3. Bring the potatoes to boil on high heat, be careful not to let them boil for too long as the potatoes will become too soft and break
4. Drain the potatoes and lay them on a tray
5. Put the potatoes in the fridge to dry out for at least half a day – this is the key to making them crispy on the outside
6. Heat oil (he recommended peanut oil) and deep fry the chips, taking them out when they start to look golden
7. Sprinkle salt on the chips immediately and serve!

I actually tested a batch of chips that had been refrigerated for about 1 hour and they turned out great but not as crunchy and friggin’ delicious as the batch that had been in the fridge for about half a day. So it really does make a difference to let them dry out for longer!