As featured on Episode 12 of Simply Ming, KF Seetoh joins Ming Tsai in making this delicious Singapore street food recipe.


  • 3 egg whites

  • 3 tablespoons cornstarch

  • 1 tablespoon rice flour

  • 1 rack baby back pork ribs, cut into individual ribs

  • 1 cup pineapple, peeled, cored, thin sliced

  • 1/3 cup water

  • 2 tablespoons instant coffee

  • 2 tablespoon oyster sauce

  • 2 teaspoons cornstarch mixed with water to form a slurry

  • 3 scallions, green & white parts, cut into 1-inch lengths

  • 3 Thai bird chilies

  • Cinnamon to taste

  • Canola oil for cooking

  • Salt to taste


  • 1.

    Fill a large heavy-bottom stockpot one-half full with oil and heat over high heat to 375°F. In a large bowl, combine egg whites, cornstarch, rice flour and salt to taste. Add ribs and toss to coat well. Place ribs in oil, in batches, and fry for 4 to 5 minutes, until golden brown.

  • 2.

    In the meantime, heat a large high-sided skillet over medium-high heat and add enough oil to coat bottom. Add pineapple and cook until browned on both sides, about 3 to 4 minutes per side. Add water, instant coffee and oyster sauce. Stir to combine. Add cornstarch slurry and cook another minute, stirring, to thicken.

  • 3.

    Remove ribs from oil and add to pan with pineapple. Toss to coat ribs with sauce and place on serving platter. Garnish with scallions and chilies. Sprinkle cinnamon on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 734kj
  • Fat Total 49g
  • Saturated Fat 16g
  • Protein 54g
  • Carbohydrate 18g
  • Sugar 4g
  • Sodium 929mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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