Sweet & Sour Spare Ribs
I love Asian Spare Ribs. No need to go out to a restaurant because they are easy to make at home.
INGREDIENTS
2 Pounds Cut Pork Spare Ribs
1 Cup Sugar
¼ Cup Unbleached Flour
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Dry Mustard
2 Cups Water
½ Cup Soy Sauce
½ Cup Cider Vinegar
1 Tablespoon Sesame Oil
2 Chopped Garlic Cloves
Sesame Seeds For Garnish
In a large bowl mix together the flour, sugar, salt, mustard, pepper, soy sauce, vinegar, garlic and water. Set aside. Put the ribs in a large cooking pot filled with water and bring to a boil. Cook for 10 minutes and drain. Heat the sesame oil in a large skillet over a medium heat. Brown the ribs on all sides. Next pour the sauce into the skillet and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Place on a serving platter and garnish with sesame seeds. Serves 4
Pork Satay With Peanut Sauce
INGREDIENTS
1 Pound Pork Tenderloin
¼ Cup Coconut Milk
1 Tablespoon Red Curry Paste
¾ Cup Coarsely Ground Peanuts
¼ Cup Coconut Milk
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Lime Juice
1 Tablespoon Red Curry Paste
½ Teaspoon Kosher Salt
8 Bamboo Skewers
(Soaked)
Cut the port tenderloin crosswise into 16 slices. Put each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. In a large bowl combine ¼ cup of the coconut milk and 1 tablespoon of the red curry paste. Make sure that you do not use the low fat coconut milk for this recipe. Add the pork to the bowl, toss and refrigerate covered for 1 ½ hours. For the peanut sauce combine ¼ cup of the coconut milk, brown sugar, soy sauce, lime juice and 1 tablespoon of the red curry paste. Preheat the grill to medium high. Remove the pork from the bowl and throw away the marinade. Thread the pork evenly onto 8 skewers that have been soaked in water and sprinkle with the salt. Grill for 3 minutes on each side and serve with the peanut sauce. Serves 8
Thai Noodle Salad With Sliced Beef
I love this salad. It is easy to make and not too heavy.
INGREDIENTS
12 Ounces of Boneless Rib Steak
1 ½ Tablespoons Fish Sauce
DRESSING FOR BEEF:
1 ½ Teaspoons Sesame Oil
1 Tablespoons Olive Oil
1 ½ Teaspoons Soy Sauce
SALAD:
6 Ounces Rice Vermicelli Noodles
½ Cup Mint Leaves
½ Cup Cilantro Leaves
10 Peeled & Thinly Sliced Asian Red Shallots
1 Cucumber Cut Into Strips
1 Ounce Trimmed Snow Pea Sprouts
DRESSING FOR NOODLES:
1 Teaspoon Chili Flakes (Dry Fried & Ground In Mortar & Pestle)
1 Tablespoon Palm Sugar
1 ½ Tablespoon Fish Sauce
2 Tablespoons Fresh Lime Juice
Mix the beef with the fish sauce and set aside. Mix together the dressing ingredients for the beef. Boil the noodles for 3 minutes. Drain and run through cold water. Toss the noodles with the salad ingredients. Cook the beef on high heat for three minutes on each side. Remove from heat and let rest for 5 minutes. Slice thinly and toss with some of the beef dressing. Combine the ingredients for the noodle dressing and toss with the noodles. Place noodles on a serving plate and top with beef strips. Drizzle with the remaining beef dressing. Serves 6
Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
INGREDIENTS
2 Racks of Baby Back Ribs
POACHING
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
MARINADE
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
Egg Drop Soup
Egg drop soup is a traditional Chinese soup that literally means “egg flower soup.” The basic recipe is very simple.
INGREDIENTS
4 Cups Chicken Stock
2 Lightly Beaten Eggs
2 Minced Green Onions
¼ Teaspoon White Pepper
½ Teaspoon Sea Salt
1/8 Teaspoon Sesame Oil
In a saucepan, bring chicken stock to a boil. Add the salt, pepper and sesame oil. Cook for about a minute. Very slowly pour in the beaten eggs in a steady stream. Gently stir the eggs in a clockwise direction until shreds form. Serve in individual bowls garnished with minced green onions. Serves 4
Pad Thai
INGREDIENTS
6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4
Tom Yum Soup
INGREDIENTS
4 Cups Water
1 Cup Shrimp
5 Mushrooms
2 Limes
1 Lemon Grass 
3 Kaffir Lime Leaves
2 Tablespoons Fish Sauce
6 Sprigs Cilantro
3 Tablespoons Chili Peppers
Boil the water in a 2 quart pot. Peel and de-vein shrimp and set them aside. Cut lemon grass into pieces that are 6 inches long. Use the back of your knife to pound the lemon grass – just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in the water and let boil for about 5 minutes. Next, put the fish sauce and juice of the lime into the bottom of the serving bowl(s) that you will serve the soup in. Crush the chili peppers and add to the bowl. Now remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and half the mushroom and add them to the pot. Add the shrimp and turn off the heat. The shrimp tends to get tough very quickly and will cook even when sitting in warm broth. Scoop the shrimp and liquid into the serving bowl(s) immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Sprinkle with cilantro and serve. Serves 2
Stir Fried Rice With Pork
INGREDIENTS
½ Cup Sliced Green Onion
½ Cup Sliced Celery
2 Cups Diced Pork
1 Tablespoon Minced Garlic
2 Tablespoons Sesame Oil
2 Cups Cooked Cold Rice
1 Cup Sliced Water Chestnuts
1/8 Teaspoon Black Pepper
¼ Teaspoon Salt
1 Slightly Beaten Egg
1 Teaspoon Hot Pepper Flakes
2 Tablespoons Soy Sauce
Saute onions, celery and pork in sesame oil until the vegetables are tender. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring about 3 minutes. Serves 6
Honey Glazed Chicken Legs
This recipe is so easy. All that is required is thinking ahead just a smidge.
INGREDIENTS
6 Chicken Thighs & 6 Chicken Legs
½ Cup Soy Sauce
½ Cup Honey
2 Tablespoons Olive Oil
1 Clove Minced Garlic
1 Tablespoon Grated Fresh Ginger
2 Tablespoons Sesame Seeds For Garnish
Combine soy sauce, honey, oil, garlic and ginger. Place marinade with chicken in a food storage bag and place in the refrigerator overnight.
Pre-heat the oven to 375° F. Grease a shallow baking pan, remove chicken pieces from marinade and place in baking pan. Throw away the marinade. Bake for approximately 25 minutes. Turn chicken pieces over and increase the oven temperature to 400°F and continue to bake for 20 minutes or until done. Remove from oven and serve with sesame seeds sprinkled on top.
