Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Sweet and Sour Spare Ribs http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html#comments Mon, 11 May 2009 03:08:32 +0000 http://steamykitchen.com/blog/?p=3453 [imagebrowser id=12] This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye ...

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This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye Ye (Grandfather).

And I found the perfect recipe in fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. When I first heard about Fushia Dunlop and how authentic and thorough her recipes were, I immediately bought this book and the fushia-dunlop-land-of-plentyLand of Plenty: A Treasury of Authentic Sichuan Cooking. If you’re a fan of Chinese cooking, I definitely recommend both books. Ms. Dunlop has another book out which is a memior, but I haven’t had a chance to read it yet.

About Dark Soy Sauce

dark-soy-sauceDark Soy Sauce is not regular soy sauce. it’s labeled Thick or Dark Soy Sauce and it’s more intense, sweeter and less salty than regular soy sauce as it contain molasses. Dark Soy Sauce is used in many Chinese braised dishes.

About Chinese Black Vinegar

black-vinegarChinese Black Vinegar is an essential ingredient that adds the “sour” to the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. My family loves to dribble the tiniest spoonful into my Mom’s Famous Crispy Egg Rolls (take a bite from one end of the egg roll, spoon a few drops inside.) You can substitute with balsamic vinegar.

About the ribs

I used baby back ribs, but any type of pork ribs are fine. The ribs are normally cut into 2-inch pieces, and it’s something that you’d much rather have a butcher do for you in their fancy machines than try to whack them with your chef’s knife. The smaller ribs are easier to cook and absorb the sauce. But if you only have the 3 to 4-inch baby back ribs – you can feel free to leave them uncut.

I cut about half of my ribs – each rib took like 3 big whacks. Finally, I was like “this is stupid. why am I risking my very expensive Shun Chef’s knives whackin’ bones?”

1) I couldn’t find my heavy duty Chinese cleaver
2) Huzb’s hack saw was all rusty
3) I think y’all would understand why there are several ribs in the pic that are abnormally long.

So I quit whackin’.

Sweet and Sour Spare Ribs Recipe (tang cu pai gu)

Adapted from fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province

serves 4

1 ½ pounds meaty spare ribs, cut into bite-size sections (baby back ribs preferred)
2-inch section of ginger, sliced into 1/2-inch “coins” and smashed
6 green onions, cut into 2-inch sections
1 tablespoon Chinese rice wine
generous pinch of salt
2 tablespoons high heat cooking oil
2 tablespoon dark soy sauce
4 tablespoons white sugar
1 ½ tablespoon Chinese black vinegar
1 teaspoon sesame oil

1. Place the ribs in a saucepan of water and bring to a boil over high heat. Skim the water, then add half of the ginger, half of the green onions, the Chinese rice wine and salt. Turn the heat to low and simmer for 15 minutes until the meat is cooked and tender. Continue skimming the pot. Strain and set aside, reserving the cooking liquid.

2. Heat a wok or large saute pan over high heat until very hot. Pour in the cooking oil and add the remaining ginger slices and green onions. Stir fry until fragrant, about 30 seconds. Add in the strained spare ribs and stir fry for 2 minutes in the fragrant oil.

3. Add 1 cup of the cooking liquid, the dark soy sauce and sugar. Simmer over a medium flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency.

4. Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Off the heat, stir in the sesame oil.

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Sweet and Sour Chicken http://steamykitchen.com/1431-sweet-and-sour-chicken.html http://steamykitchen.com/1431-sweet-and-sour-chicken.html#comments Thu, 18 Sep 2008 14:39:24 +0000 http://steamykitchen.com/blog/?p=1431 When Elise asked me to be a guest writer for Simply Recipes, we decided to take Chinese favorites and make them better, lighter and easier to cook at home. So, I grabbed a take-out menu from the local Chinese restaurant and I will be working my way around those recipes for you. The first dish that popped out was Sweet ...

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When Elise asked me to be a guest writer for Simply Recipes, we decided to take Chinese favorites and make them better, lighter and easier to cook at home. So, I grabbed a take-out menu from the local Chinese restaurant and I will be working my way around those recipes for you. The first dish that popped out was Sweet and Sour Chicken.

If there’s one thing that I detest, it’s greasy fried food covered in goopy Chinese take-out sauce. Okay, so sometimes I like that stuff, but it usually those cravings come at 3 o’clock a.m. during a certain time of the month.

But, I digress.

This recipe for Sweet and Sour Chicken doesn’t deep fry, but instead uses a method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce. The secret is in the chicken marinade, specifically using egg white and cornstarch, which creates a super-light coating all around the chicken. It won’t be a crunchy, deep fried coating, but I think it’s a nice alternative, both texture-wise and weight-wise!

Read the rest of the recipe for Sweet and Sour Chicken over at Simply Recipes

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My Spontaneous Los Angeles Trip

Last week, I took a spontaneous trip to LA to shoot a little video that was sent off to a television station. Got an email on Thursday and flew out Monday to see Diane and Todd of White on Rice Couple, two of the most generous and talented people I know. Big hugs to them as they are in Vietnam making a documentary at the moment. Diane is my date to a week in Ixtapa, Mexico to Club Med for their Food and Wine festival!!! Yes, our husbands are jealous.

It was one of my most memorable trips – dinner with Matt and his partner Adam of Matt Bites (who was on Martha Stewart yesterday — cooking with Martha herself! Did you see?) All the pics of that evening are on Diane’s camera…which is in the jungles of Vietnam at the moment…so we’ll have to wait til she gets back.

Also met up with my “sister-in-blog” RasaMalaysia and Sarah of The Delicious Life and Tastespotting. WHY DO WE NOT HAVE PHOTOS OF THIS AWESOME NIGHT??? All of us had cameras, but no pics? WTF!!!

And here’s my baby brother, Jay. He’s 32 years old, a doctor (cardiologist) and moving to Wichita, Kansas next year to take job at a clinic.

HE’S SINGLE. HANDSOME. A DOCTOR. NO ARREST RECORD.

To apply, please send $25 $100 (brother sez i’m too cheap) in a self addressed stamped envelope…haha…just kidding! oknoimnot

Jay

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