I CI BA RECIPES

Steps:

• Soaking Wash grain rice and then soak with cold water overnight. In very hot summer days, place in a cooler place or fridge.
• Steaming Drain and then transfer the rice to a steamer. Steam over high fire for 30 minutes.
• Smashing Transfer the rice to a large bowl and then smash the sticky rice with rolling pin or smasher. If feel the rice is too sticky and hard to smash, wet the pin slightly.
• Shaping Transfer the smashed sticky rice to a lined rectangle container, lay another paper on top and flat well with any flat surface. Place in freezer for 2 hours.
• Oil Pre Heat oil until very hot (around 190 degree C) firstly.
• Cutting Take out and cut into strips firstly and further into squares (around 4 cm in diameter). I covered the cake with oil paper so no water attached. Watch carefully to see whether there is water attached, if yes, pat dry with kitchen paper.
• First-frying Place one cube in the oil and fry for around 10 seconds until the surface is shaped and firmed. Then place the other one, wait for 10 seconds and place the second one. Pick the browned ones to strainer to cool down slightly.
• Second frying When all of the cubes are finished. Re-heat the oil to 210 degree C. Place the fried cubes in. Heat for around 10 seconds until they turns slightly golden brown. Transfer out immediately. Strain oil and place in serving plates.
• Or pan-frying add a very small layer of oil in a non stick pan, place the sticky rice cake in and fry over medium fire until golden brown on four sides.
• Serving Drizzle brown sugar syrup and then sift soy bean flour.

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).