Vietnamese Style Sticky Pork Ribs and Coconut Rice

While everything's in the oven, pour the water and sugar for the rice (see pantry for both amounts) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, set aside in a bowl for later.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. 

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the cucumber and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). 

In a medium bowl, combine the sambal, rice vinegar and sugar for the dressing (see pantry for amount). Season with salt and pepper, then toss through the cucumber. Set aside for later. 

Heat a drizzle of oil in the (now empty) coconut frying pan on high heat.

Add the pak choi and stir-fry until just soft, 3-4 mins. 

Lower the heat, then add the garlic and remaining ketjap manis. Fry for 1 min more.

Remove from the heat and cover to keep warm.