Posts Tagged sharp knife

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


Directions:
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!

Wdege Cut

Dec 14th, 2009 Posted in | no comment »

Wdege CutWedge cut are done on round vegetable and fruits, like tomatoes, potatoes, apples and alike.
How to wedge cut, you need a chopping board and a Chinese cleaver. But here I used a regular knife will also do the trick. Firstly cut the tomato in half, countinue to cut half into 4 equal parts. See image.
Wedge cut for vegatables can be used for salad, deep-fried, stew, soup, curry, steam, and stir-fried.

Tips:
For cutting fruits, used a separate cutting board. Because the fruits will absorbed the smell of the cutting board which previously cut meat or galic or onion.
Caution: A sharp knife is a safe knife and also cut food easier and nicer looking.