Hoisin Spareribs
Hoisin Spareribs (Cantonese)
4 Tbsphoisin sauce
2 Tbspfish sauce
2 Tbsppeanut oil
4 cloves garlic, crushed
2 lb pork ribs, cut crosswise
Rub the meat with the sauce to coat well
Cover & allow the ribs to marinate in the refrigerator for 2 hrs
Grill over a medium fire, turning once or twice until the ribs are slightly charred & cooked through
Let them cool slightly
At this point, they will be easy to cut
Cut them into bite-size pieces
Serve with additional hoisin sauce
Crispy Fish With Sauce
Crispy Fish with Sauce
4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 tpss minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 tps salt
1 tps granulated sugar
1/3 cup soy sauce
2 tpss rice vinegar
3 Tbspcornstarch mixed with 3 Tbspwater
2 Tbsppeanut oil
1 tps sesame oil
Shake of white pepper
Firm fish filets
Soak the dried mushrooms in water to cover, & set aside
Mince ginger & garlic & put into a small dish
Cut carrots, bamboo shoots, & snow peas & combine in a small bowl
Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, & vinegar in a small bowl
Combine cornstarch with water in a small dish
Remove dried mushrooms from bowl & squeeze out excess liquid
They should be fully hydrated, if not, let them soak longer
Trim & discard stems
Cut into 1/2-inch wide strips & place in dish with carrots
Heat wok over high heat for 2 to 3 min
Add vegetable oil & heat 30 seconds
Move the wok around so the oil coats the sides
Add ginger mixture & stir 15 seconds
Add vegetables & stir quickly
Add chicken broth mixture & simmer briefly then add cornstarch
Bring to a boil
Add sesame oil, a little white pepper (black can be substituted) & pour over hot fried fish
Cut fish filets into serving sizes
Soak in salt water for 30 min
Drain & rinse
Pat dry
Dip in beaten egg & coat well with cornstarch
Fry in hot oil to cover until golden brown
Remove with a slotted spoon
Drain briefly & transfer to serving platter
Ladle sauce over fish
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Spaghetti Alla Puttanesca
Spaghetti alla Puttanesca
This pasta sauce is from Naples, Italy
Its title means “spaghetti in the manner of a prostitute
” Regardless of its name, it is delicious
1 pound spaghetti
1/4 cup olive oil
2 cloves garlic, sliced
4 anchovy fillets, rinsed and chopped
1 small chile pepper, seeded and chopped
1 pound fresh tomatoes, peeled, seeded and chopped
1 tablespoon capers
2/3 cup pitted black olives, sliced
1 tablespoon parsley, chopped
Salt, to taste
Pepper, to taste
Cook spaghetti in plenty of boiling salted water with a dash of olive oil
Heat olive oil in a pan and add garlic, anchovies and chile; cook for a few minutes
Add tomatoes, capers and olives and simmer for 10 minutes until the sauce has thickened slightly
Stir in parsley and cook for another minute
Drain spaghetti and put into a warm bowl; pour over the sauce, toss spaghetti in the sauce and serve immediately