Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 6, 2011

06/11/11 Cantonese Ribs Chinatown-Style


RECIPE

A CookTale

By the time dinner was finished, I could have used a rickshaw to wheel me into bed. It wasn’t overeating it was overcooking. There are very few cuisines of the world that demand as many ingredients. Example: The marinade for the Ribs required 11 ingredients. The Eggplant 11. The Cabbage 10. And that’s only for the preliminary preparation. When it was all said and done, a drive to the Chinese restaurant would have been less exhausting. But I enjoy cooking so it can’t compete with the alternative.

RECIPE

THE MARINADE

3 Pounds of Pork Spare Ribs (cut into individual pieces)

1/2 Cup of Hoisin Sauce
1/2 Cup of Brandy (or rum or bourbon)
1/4 Cup of Honey
1/3 Cup of Soy Sauce
2 TBs of Sesame Oil
2 TBs of Hot Sauce (such as Tabasco)
2 TBs of powdered Ginger
1 TB of Garlic smashed (or garlic powder)
1 TB of Five Spice Powder
2 TBs of powdered Onion
1 tsp of Red Food Coloring
1/4 Cup of Char Siu Sauce for the Glaze

METHOD

1. Mix the marinade ingredients thoroughly in a bowl.

2. Coat the Ribs & Marinate in a Ziplock-type bag for at least 3 hours. Marinate them overnight for a much superior result .

3. Heat the oven to 300°F. Roast the Ribs for no more than 40 minutes. After 40 minutes, remove from the oven & paint one side with a coat of the Char Siu Sauce. Return to the oven for 10 minutes glazed side up.

4. Remove & allow Ribs to rest for 5 minutes. If the butcher hasn’t, (he will upon request), cut the Ribs into individual pieces & prepare to serve.

06/11/11 Szechuan Sweet & Sour Cabbage


RECIPE

Serves 2 generously

A CookTale

This Cabbage dish is quite tricky. Unless it’s highly seasoned, it borders on boredom. To avoid that, try to take an occasional taste as you’re stir frying at the wok. This dish improves with age, so the next day leftovers provide a tasty lunch time nibble with a tang.

INGREDIENTS

1 lb of Napa Cabbage
1 tsp of Salt
1 TB of Peanut Oil
1 TB of Ginger (shredded)
1/4 Cup of Rice Vinegar
1-1/2 TB of Sugar
2 Scallions (chopped)
1 TB of Cilantro, (if available, chopped)
1/2 tsp of Chili Oil (or to taste)
1/2 TB of Sesame Oil

METHOD

1. Split the Cabbage in two. Remove the core & cut it into roughly 1″ X 4″ slices.

2. Place the prepared Cabbage on large plate or bowl, toss with Salt & cover with paper towels.
Place a heavy, flat weight over the toweling & let it stand for 2 hours. Squeeze as much liquid as you can to drain the Cabbage.

3. In the wok heat TB of Peanut Oil, add the Cabbage & stir-fry until it has become very tender. Remove to a large bowl & set aside.

4. Return the wok to high heat & stir-fry the Ginger in the Peanut Oil, adding more if required. Then turn off heat. Add the Rice Vinegar & the Sugar. Return the heat to low & stir until Sugar dissolves.

5. Add the Scallions & the (if available) Cilantro. Stir-fry for 30 seconds & add the Chili Oil & Sesame Oil. Be certain the Cabbage is highly seasoned. Pour the hot sauce over the Cabbage & toss well.

6. Ready to Serve.

06/11/11 Eggplant Szechuan Style


RECIPEServes 2

A CookTale

I am an Eggplant lover. In all their sensuous shapes and forms. Long and thin, short and pudgy, or a perfectly round ball, their looks and regal purple coating appeals to my senses. And then you roast, saute, stir-fry, or steam them and what’s inside that regal coating really surfaces. For me, this Asian version is absolutely melt in your mouth delicious.

INGREDIENTS

1 Eggplant (Asian if available)
2 Tbs of Peanut Oil.
1/2 TB of Sesame Oil
Kosher Salt & Black Pepper
2 Scallions (sliced on the diagonal)
1/4 Cup Sesame Seeds
1″ Piece of fresh Ginger (peeled & minced)
2 Garlic cloves (minced)
Red Pepper Flakes (to taste)
1/3 Cup of canned Chicken Broth.
2 TB of Soy Sauce.
1 TB of Rice Vinegar.
1 TB of Light Brown Sugar.
1/2 TB of Cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide by 3″ long.

2 Heat a large wok & add the Peanut & Sesame Oil. When the wok is at the smoking stage, add the Eggplant in batches (if necessary), add Salt & Black Pepper & stir fry until seared & browned. Remove to a bowl & cook the remaining eggplant in the same manner.

3. When all the Eggplant has been cooked, add the Scallions, Ginger, Garlic & Red Pepper Flakes. Stir fry until fragrant. Add the Chicken Broth. In a small bowl mix the Soy Sauce, Vinegar, Sugar & Cornstarch. Pour the mixture into the wok & cook for 1 minute or until it has thickened.

4. Return all the Eggplant to the wok & toss until the sauce is absorbed. Garnish with Sesame Seeds & Scallions.

5. Plate & serve.