Posts Tagged soy sauce

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!

Stir Fried Pork with Ginger and Peanut

Feb 25th, 2011 Posted in Pork recipes | no comment »

Stir Fried Pork with Ginger and Peanut

Ingredients :

young cucumber 1
lean pork 60g
peanut 60g
ginger slices some
soy sauce & salt little

Seasoning :
cornflour little
soy sauce little
salt little

1.Wash the young cucumber, pat dry, dice.
2.Cut the pork into cubes. Marinate the pork with the seasonings. Set aside.
3.Heat oil in a wok, saute the pork cubes and ginger slices for 1 minute. Take out.
4.Saute the cucumber and peanut with the remained oil in wok. Add a little water and saute over high heat.
5.Add the fried pork, season with soy sauce and salt. Stir fry until well done. Serve.

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

Honey Bbq Chicken Drummettes

Nov 11th, 2010 Posted in Chicken recipes | no comment »

Honey Bbq Chicken Drummettes


1 cup KRAFT Honey Barbecue Sauce
1 Tbsp. plus 1-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder

15 chicken drummettes (about 1-1/2 lb.)

1.MIX barbecue sauce, soy sauce, ginger and garlic powder.

2.PLACE chicken on greased grill over medium coals.

3.GRILL 15 minutes or until chicken is cooked through, turning and brushing occasionally with barbecue sauce mixture. Serve with additional barbecue sauce, if desired.

Smoked Yellow Croaker

Sep 24th, 2010 Posted in Fish recipes | no comment »

Smoked Yellow Croaker

Ingredients :
6 pcs   Small yellow croakers
1 pcs   Aluminium paper
Seasoning :
75g   Black tea leaves
100g   Brown sugar

2 tbsp   Soy sauce
2 pcs   Star anise
1 tbsp   Cooked oil
1/2 tsp   Caster sugar
1/2 tsp   Flavoured salt
1 tsp   Rose essence wine
2 sprigs   Spring onion(short sticks)

1.Clean and wash yellow croakers thoroughly, pat dry, mix with marinade, then leave for 30 minutes. Set aside.
2.Preheat an oven to 250°C for 20 minutes.
3.Line a baking tray with aluminium paper, put in smoking mixture, place a rack on it, then lay the fish on the rack. Bake them at 250°C for about 20 minutes to smoke the fish until well cooked. Serve.

Eggplant with Minced Garlic

Jul 12th, 2010 Posted in Vegetable recipes | no comment »

Eggplant with Minced Garlic

Ingredients :
3   eggplants
5g   dried chili, strips
1 tbsp   ginger, fine dices
2 tbsps   minced garlic
1 tbsp   spring onion, dices

Seasoning :
2 tbsps   water
2 tbsps   soy sauce
1 tsp   chicken essence powder
2 tsps   caster sugar
1 tbsp   sesame seed oil

1.Wash eggplants thoroughly, cut in half, blanch in boiling water, strain, then transfer to a dish.
2.Steam in a steamer on high heat for 5 minutes, remove from steam, then cool.
3.Tear the eggplants into strips, then transfer to a dish.
4.Heat 2 tbsps of oil, stir-fry dried chili and ginger, add in seasonings, cook into a sauce.
5.Pour it over the eggplant, add in minced garlic and spring onions, mix thoroughly. Ready to serve.

Chicken with Black Beans

Jun 25th, 2010 Posted in Chicken recipes | no comment »

Chicken with Black Beans

1/2   dressed chicken
6   shallots
1   large red chili pepper
1   large green chili pepper
4 stalks   spring onions(use only the white part)

1/2 tbsp   soy sauce
1/2 tbsp   black bean paste
1/4 tsp   salt
1/4 tsp   sugar
1/4 tsp   corn flour
1 tsp   Shaoxing wine
oil, sesame oil little each

1.Cut up the chicken in chunks, and marinate with soy sauce, salt, sugar, wine, corn flour and 1 tsp of oil for 1/2 hour.
2.Peel and cut shallots in half, cut the red and green chili pepper in chunks, and the white part of the green onions in inch sections.
3.Stir fry the shallots with 1 tbsp oil under medium heat, add marinated chicken pieces and stir fry until half cooked. Put black bean paste and red chili pepper chunks on top of the chicken, do not stir. Sprinkle Shaoxing wine along the sides of the wok. Cover the wok and simmer for 2 minutes under low heat.
4.Remove the wok cover and stir fry until the chicken pieces are fully cooked. Add spring onion sections and a dash of sesame oil, stir lightly and serve.

Mushrooms On Vegetables With Double Deluxe Soy Sauce

Apr 26th, 2010 Posted in Vegetable recipes | one comment »


Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp

Seasoning :
Sauce Mix:
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp

1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.

Steamed Chicken with Cuttlefish Head

Mar 2nd, 2010 Posted in Chicken recipes, Seafood recipes | no comment »

Steamed Chicken with Cuttlefish Head

1/2   chicken
40 g   cuttlefish head
6   shiitake mushrooms
1 tbsp   medlar berry
3 slices   ginger

2 tsps   soy sauce
1 tbsp   oyster sauce
1 tbsp   ginger juice in wine
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   cooking oil

1.Wash and Chop chicken into pieces; wash cuttlefish head, soak in water for about 5 minutes, and then strain.
2.Soak shiitake mushrooms until tender, wash, and then strain. Wash medlar berries and set aside.
3.Put all ingredients into a mixing bowl, add in marinade ingredients, toss well, transfer to a plate.
4.Steam chicken & all ingredients above boiling water over high heat for 12 minutes until cooked. Ready to serve.

Yin-yang Beef Rolls

Feb 19th, 2010 Posted in Beef recipes | no comment »

Yin-yang Beef Rolls

20   wild betel leaves
3 lbs(2 lbs remains after fat is removed)   beef rump
3 sprigs   spring onion(chopped)

2 tbsps   roasted peanuts(ground)
little   lettuce, mint, coriander(for wrapping food)
little   fish sauce

2 tsps   soy sauce
2 tsps   fish sauce
2 tsps   sugar
1 tsp   pepper
1 tbsp   oil

1.Pick the large leaves from wild betel; wash and then strain.
2.Wash beef rump, cut it into fine strips, add in seasonings, mix well and then leave to marinate for 1/2 hour. Add in chopped spring onion and ground peanuts, and mix thoroughly.
3.Lay a leaf on a flat surface with shiny face down, put 2 tbsps of beef rump strips on its centre, roll up the leaf and then fix it with a toothpick.
4.Heat a frying pan, add in 2 tbsps of oil, put in beef roll to pan-fry until yellowish brown, turn it over to fry until golden, wrap it with lettuce, mint and coriander and then serve with fish sauce.