Posts Tagged black pepper

Chinese Five Spice Ribs

Mar 13th, 2020 Posted in Pork recipes | no comment »

Chinese Five Spice Ribs Recipe

It’s getting chilly in Hong Kong (finally!) and the cool refreshing winds that were absent all summer (and most of the autumn…sigh) are now come back, nipping at my legs and arms, urging me to dig out those stored away down jackets.  I’m loving it, the coolness, the brilliant blue of the almost winter sky, the feeling of space opening up everywhere.  I love the cooler seasons and all that it brings and especially love the food!  These are the warming foods, the foods that insist on warm huddles about the table, the cold kept out as we devour the foods that warm and sustain us with the extra energy we need.  
One constant at our autumn and winter table is this Chinese Five Spice Ribs, ribs marinated with a special dry rub spice mix then slow roasted at low heat until the flavor infused meat tenderly, deliciously falls off the bone and straight into your mouth.  YUMMM!  If you like eating spare ribs, you’ve gotta try this easy foolproof recipe.  You’ll find yourself making ribs at home that are as good as or better than what you’ve ever had outside!

Chinese Five Spice Ribs Recipe
Prep time: 10 mins  Cook time: 3 hours 20 mins

Ingredients :

2-3 racks pork baby back ribs or 2 racks pork spare ribs
Dry Rub Spice Marinade
2 tsp five spice powder1 tsp sweet paprika powder2 tsp freshly ground black pepper2 tbsp brown sugar2 tsp salt1 tsp garlic powder1/2 tsp ginger powder1 tsp cumin
Mop Sauce
1/2 cup ketchup1/2 cup hoisin sauce1/4 cup water1/4 cup light soy sauce2 tbsp apple cider vinegar3 tbsp brown sugar

Rinse rib racks and then dry with paper towels.  Remove the transparent skin from back of rack by lifting the skin in one corner and slowly peeling back until completely removed.

Mix the dry rub marinade spices together.  Rub the dry rub generously all over the ribs.  Cover the ribs and marinate 4-8 hours in the fridge or overnight.

When ready to bake let the ribs get to room temperature while preheating the oven to 225°F (107°C).  In a foiled lined baking tray lay the ribs meat side down.  Cover with another sheet of foil, folding the edges over and pinching shut.  Bake for 3 hours.

Meanwhile prepare mop sauce by combining all ingredients in a small pot and heating over medium heat, stirring until the sauce thickens and can cling the back of a spoon.  Set aside to cool.

At 3 hour mark remove the ribs and check to see if knife can pierce the meat.  If so remove the top foil, pour out any accumulated juices and use a brush to thickly coat the ribs all over with the mop sauce, leaving the ribs meat side up this time.  Return to oven for another 15-20 mins or until the sauce is glossy, thickened and slightly carmelized.  Remove from oven and brush with any remaining sauce.  Let rest for 5 mins, slice between ribs with a sharp knife to separate and serve.  Enjoy!

Roasted Beef Ribs

Sep 30th, 2010 Posted in Beef recipes | no comment »

Roasted Beef Ribs

Ingredients :
1 pcs   About 1.5kg beef short ribs
2 tsp   Salt
1 tsp   Black pepper(crushed)

Seasoning :
1 tbsp   flour
125 ml   beef stock
little   pepper and salt

Gravy Method
1. Get 2 tbsp oil from the baking tray, heat it up, add flour and cook until a roux is formed.
2. Add stock gradually, cook until thickened, season to taste.
1. Rinse and dry the ribs, rub with salt and pepper.
2. Preheat an oven to 200℃, place the ribs on the roasting tin with rack bake for one hour (depend on the rareness).
3. Remove and rest for 10 minutes before carving.

Broccoli Soup

Sep 6th, 2010 Posted in Soup recipes | no comment »

Broccoli Soup

Ingredients :
30g   butter
onion, chopped 1
garlic, minced 1 tbsp
medium-sized potato, peeled and diced 1
454g   chopped broccoli

2 cups   chicken stock
2 cups   water
50ml   cream
little   Parmesan cheese, grated
little   salt and black pepper

1.Melt butter in a pot, stir fry onion and garlic, add potato dices and fry well.
2.Add the chicken stock and water, bring to boil. Simmer at low heat for 20 minutes until potato is soft.
3.Add broccoli, cook for 5 minutes until it is done.
4.Blend into thick soup. Return the soup to the pot, and bring to a boil. Stir in cream then turn off the heat.
5.Season. Sprinkle in cheese before serve.

Braised Fish with Soy Sauce in Foil Wrapping

Sep 2nd, 2010 Posted in Fish recipes | no comment »

Braised Fish with Soy Sauce in Foil Wrapping

Ingredients :
1   fresh fish
1   celery
1   onion

Seasoning :
1/4 cup   soy sauce
1 tbsp   Shaoxing wine
1 tsp   oil
1 tsp   black pepper
1 tsp   spicy salt

1.Wash fresh fish thoroughly, smear with marinade, then set aside for a while.
2.Cut celery into strips; cut onion into pieces.
3.Line aluminium foil on a pot, put half of vegetables evenly on the foil.
4.Place the fish on vegetables, then cover it with the remaining vegetables.
5.Pour seasonings over, cover with a lid, simmer on medium heat for 15 mintues, then serve immediately.

Pan-fried Duck Breast with Red Wine Orange Sauce

Aug 25th, 2010 Posted in Duck recipes | no comment »

Pan-fried Duck Breast with Red Wine Orange Sauce

Ingredients :
2 pcs   French duck breast halves
little   Salt and black pepper

 Seasoning :
4 tbsp   sugar
2 tbsp   water
50ml   red wine
100ml   orange juice
shallots 2 tbsp, minced
100ml   chicken stock
20g   chilled butter
1/peeled   orange

Orange syrupy sauce
To make the sauce, boil the sugar and water until the syrup caramelizes and turns a golden brown color. Add red wine, orange juice, shallots and chicken stock. Simmer until the sauce is reduced by half. Add chilled butter to thicken the sauce then stir in orange sections.

1.Preheat oven to 200℃; cross hatch the duck breast on the skin side and season with crushed black pepper and salt.
2.Heat a frying pan and pan-fry the duck breast skin side down over medium heat until golden brown and crispy skin.Turn over and sear the other side until brown.
3.Transfer the duck breast to a roasting tin and roast for approximately 8 minutes for medium-rare. Remove from the oven and leave at a warm place to rest for 5 minutes.
4.Serve pan-fried duck breasts with orange sauce.

Pan-fried Shrimps

Jul 26th, 2010 Posted in Seafood recipes | no comment »

Pan-fried Shrimps

Ingredients :
4-6   shrimps
little   corn flour

Seasoning :
1/2 tsp   salt
little   ground black pepper

Chicken Sauce
2 tbsps   Thai chicken sauce
1 tsp   fish sauce
1 tsp   lime juice


1.Remove the heads and intestines of the shrimps, wash them thoroughly, cut them into halves, mix with the marinade ingredients and marinate them for a while. Then coat them with some corn flour.
2.Put some oil into a heated frying pan. Pan-fry the shrimps until golden brown and well cooked. Place on the dish.
3.Mix the chicken sauce ingredients well and then serve it with the shrimps.

Chili Crescent

Jul 7th, 2010 Posted in Dim Sum recipes | one comment »

Chili Crescent

Ingredients :
Dough Ingredients
250g   bread flour
5g   salt
8g   yeast
50g   water
30g   sugar

100g   fresh milk
1   egg
20g   butter
50g   preferment

1g   dried chili
1g   crushed black pepper
40g   cooked bacon bits

little   flour
little   water

1.Mix yeast, a little amount of water and a pinch of sugar. Ferment until foam floats on the surface.
2.Combine other dough ingredients. Make a well in the centre. Add the yeast mixture in(1). Blend. Knead to smooth, elastic dough.
3.Add filling ingredients to dough. Knead until incorporated. Put in a lightly oiled tray. Ferment for 45 minutes. Take out. Cut in 8 equal portions.
4.Knead each lump to a crescent shape. Proof for about 30 minutes. Rise to be doubled.
5.Sprinkle the top with flour. Squirt with water. Place in a preheated 200℃ oven. Bake for about 10 minutes. Remove from the oven.

Spicy Soft Shell Crabs

Apr 11th, 2010 Posted in Seafood recipes | no comment »

Spicy Soft Shell Crabs

6   frozen soft shell crabs
1   egg yolk
4 tbsps   corn flour
1 tbsp   minced garlic
1 tbsp   red chili dices
little   coriander, in sticks

Seasoning :
1 tsp   black pepper
1 tsp   salt

1.Defrost soft shell crabs, open their shells, remove crab lungs, rinse briefly, and then strain.
2.Mix crabs with egg yolk, coat with corn flour, deep-fry in boiling oil until dry and firm, take them out and strain.
3.Heat a wok, add in a little oil, put in minced garlic and chili dices to stir-fry until aromatic, add in crabs and toss thoroughly, turn off the heat, add in seasonings and coriander, toss and then transfer to a plate.

Fried Dace Cakes with White Sesame

Apr 5th, 2010 Posted in Seafood recipes | no comment »

Fried Dace Cakes with White Sesame

300g   dace paste
1   lime
1tbsp   white sesame
4tbsps   flour
2tbsps   Tang flour
1/2tsp   salt

1/2tsp   ground black pepper
little   water

1.Add marinade into the dace paste and stir in one direction until sticky.
2.Stir-fry white sesame in a wok without oil until fragrant and set aside.
3.Juice lime, set aside.
4.Heat oil in a wok. Add the dace paste by several times. Fry into fish cakes and until both sides are golden brown. Dish.
5.Sprinkle over stir-fried white sesame and lime Juice. Serve.

Soft-shell Crab Rolls

Mar 25th, 2010 Posted in Seafood recipes | no comment »

Soft-shell Crab Rolls

4   medium-sized soft-shell crabs
4 pcs   super-thin spring roll wrapper
little   organic lettuce, peppermint, basil & coriander(washed & strained)

4 tbsps   corn flour
1/2 tsp   table salt
1/2 tsp   black pepper, ground
1/2   egg yolk

Seasoning :
1/2 cup   fish sauce dip

1.Soak soft-shell crabs in water to defrost, strain and then put in a bowl.
2.Put in egg yolk, corn flour, table salt and black pepper sequentially and the toss.
3.Place crabs flat, coat with frying batter evenly, shake off excess coating and then set aside.
4. Deep-fry crabs in medium hot oil until hardened, and then strain excess oil.
5.Brush spring roll wrapper with water to soften, add in lettuce, peppermint and other herbs, put a deep-fried crab in the centre, roll up the wrapper to make a spring roll, then transfer onto a plate and serve it with dipping sauce.