Posts Tagged ginger

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!

Almond Chicken

Jan 12th, 2011 Posted in Chicken recipes | no comment »

Almond Chicken

1 lb skinned chicken breast.
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths

1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

1.Dice chicken into 1 inch cubes.
2.Combine marinade ingredients, add chicken and mix well.
3.Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.
4.Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.
5.Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot.

Braised Radish with Fish Belly

Aug 29th, 2010 Posted in Fish recipes | no comment »

Braised Radish with Fish Belly

Ingredients :
1/2   radish
1   mandarin fish
2 slice   slices ginger
1 tsp   white peppercorn
3 cups   water

Seasoning :
little   salt


1.Bone the fish, save its fillet for another dish; chop the fish bones into pieces, then panfry until golden.
2.Peel carrot, then cut into pieces. Put water and peppercorn into a pot, add in fried ginger and fish bones, bring it to a boil. Add in carrot, then cook on high heat for about 20 minutes.
3.When the soup is milky and aromatic, add some salt to taste. Serve immediately.

Chicken with Fresh Mushroom Broth

May 12th, 2010 Posted in Chicken recipes | no comment »

Chicken with Fresh Mushroom Broth

2 cloves   garlic, sliced
2 thick slices   ginger
3 thin strips   lime zest
100g   fresh mushroom, sliced
40g   chili, shredded

500ml   chicken broth
200g   chicken breast, finely sliced
1 tbsp   parsley sprigs
little   salt

1.Put garlic, ginger and lime zest into chicken broth and bring to a boil. Simmer for 5 minutes, and then remove the garlic, ginger and lime zest.
2.Add slices of chicken breast to boiling broth. Simmer for 3 minutes or until cooked.
3.Add slices of mushroom and chili and cook for another 2 minutes.
4.Add parsley sprigs, season with salt and serve.

Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

May 4th, 2010 Posted in Seafood recipes | no comment »

Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

Dried Mantis Shrimps in Japanese Radish Soup

Apr 22nd, 2010 Posted in Seafood recipes | no comment »

Dried Mantis Shrimps in Japanese Radish Soup

15g   dried mantis shrimps
40g   cellophane noodles
320g   Japanese radish
5 slices   carrot
2 cups   chicken broth
2 slices   ginger(shredded)

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
little   sesame oil & pepper

1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.

Stir-fried Shrimp Roe with Wild Rice Stem

Apr 13th, 2010 Posted in Vegetable recipes | no comment »

Stir-fried Shrimp Roe with Wild Rice Stem

4 pcs   wide rice stem
6 slices   carrot
2 slices   ginger
1   garlic(sliced)
1 tsp   shrimp roe

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
1/2 tsp   sesame oil
2 tbsps   water

1.Wash wild rice stem thoroughly, cut off the coarse part of its end, cut into thick slices diagonally.
2.Blanch wild rice stem in boiling water. Plunge in cold water until cool. Stain and set aside.
3.Put 1 tbsp of oil into a wok, stir-fry ginger, carrot and garlic slices until aromatic, add in wide rice stem to stir-fry briefly, add in seasonings, toss well; add in shrimp roe, and stir thoroughly before transferring to a dish. Ready to serve.

Steamed Green Beans with Fermented Beancurd

Mar 31st, 2010 Posted in Vegetable recipes | no comment »

Steamed Green Beans with Fermented Beancurd

300g   green beans(or white beans)
2 cubes   Kaiping fermented beancurd
1pc   lotus leaf

Seasoning :
1 tbsp   sugar
1 tbsp   ginger juice
1 tbsp   cooked oil
2 tbsp   stock

1.Wash green beans, remove its tops and ends, blanch in boiling water for 1 minute, rinse and then strain.
2.Cut the beans into short sticks of about 2 inches long.
3.Mix fermented beancurd with seasonings into a paste, add it to beans, toss and then set aside.
4.Blanch lotus leaf, line it on a steamer, put beans on it, steam it on high heat for 5 minutes.

Steamed Minced Pork with Preserved Cabbage

Mar 23rd, 2010 Posted in Pork recipes | no comment »

Steamed Minced Pork with Preserved Cabbage

240g   tenderloin pork
80g   sweet preserved cabbage
1 tsp   minced ginger
1/4 tsp   sugar
1/2 tbsp   soy sauce

1/2 tbsp   corn flour
2 tbsps   water
little   pepper & sesame oil

Seasoning :
2 tbsps   oil
1 tsp   sugar

1.Cut pork into strips and then dices. Mince the pork, mix with marinade by stirring unilaterally into a glue.
2.Wash sweet preserved cabbage, soak for 5 minutes, pat dry and then cut into fine dices. Stir in minced ginger and seasonings and mix well. Then steam above water for 5 minutes until sugar melts. Leave to cool and then add in pork to mix until sticky.
3.Place meat cake on a plate, steam above water for 10 minutes until cooked, leave for a while, take it out and a homemade dish is done.

Stir-fried Salted Fish with Chinese Kale

Mar 10th, 2010 Posted in Vegetable recipes | no comment »

Stir-fried Salted Fish with Chinese Kale

young Chinese kale 600g
minced ginger 1 tbsp
minced garlic 1 tbsp
salted fish 2 tbsps

salt 1 tsp
sugar 1 tsp
Shaoxing wine 1 tbsp

1.Pan-fry salted fish until aromatic, then steam it and boned. Set aside.
2.Trim old stems, flowers and old leaves of Chinese kale. Soak in water for 1/2 hour, then strain. Set aside.
3.Heat a wok to very hot, put in oil, stir-fry minced ginger and minced garlic until aromatic. Put in vegetables to stir-fry briefly.
4.Season with salt and sugar, splash in Shaoxing wine, then add in salted fish to stir-fry until a strong aroma comes out. Transfer onto a plate and serve.