Salt And Pepper Ribs
Edited by Seighart, Eng, Alma, Rebecca M. and 2 others
Asian cuisine has gained popularity all over the world in recent years. You will find numerous styles of Asian restaurants in almost every city and town. There are many things that set this particular cuisine apart from other ethnic foods, but one of the main things that make it an original is the taste. The unique blends of herbs and spices that are used in Asian cooking creates a combination of flavors that is unparalleled.
Another reason that eating Asian food is such a profound experience is that many Asian cultures hold to a firm belief that the preparation is not just a craft, it is an art form. This is very apparent in the presentation of a plate of carefully arranged Sushi or in the precise placement of a certain food item on the plate. In some cases the placement of the food on the plate can actually tell a story.
Salt and pepper ribs are a wonderful example of Asian cuisine, where the dining experience encompasses all of the senses. You are treated not only to the wonderful taste of the dish that you are serving, but also the pleasing appearance and wonderful aroma. This is not a difficult dish to prepare, so if you're new to cooking, this is the perfect place to begin.
- Oil for deep frying
- 10–12 ribs trimmed of all fat and gristle
Spicy Salt and Pepper
- 11 tablespoon saltAdvertisement
- 22 tablespoons Sichuan pepper cornsAdvertisement
- 31 tablespoon five spice powder
- 4500 ml water
- 11/2 teaspoon garlic finely chopped
- 21 tablespoon caster sugar
- 31 tablespoon light soy sauce
- 41 tablespoon dark soy sauce
- 52 tablespoon rice wine
- 61/2 teaspoon chili sauce
- 71 1/2 teaspoons sesame oil
- 81 tablespoon cornstarch
- 91/2 teaspoon meat tenderizer
- 101/2 teaspoon baking soda
- 111 egg
- 13/4 cup all-purpose flour
- 23/4 cup cornstarch
- 1Prepare all the ingredients and place them in the miss en place bowls for easier and faster preparing/cooking.Advertisement
- 2In a large bowl, add the following ingredients:Chopped garlic, caster sugar, light soy sauce, dark soy sauce, rice wine, chili sauce (disregard if you don't want too spicy marinade), sesame oil, cornstarch, meat tenderizer, baking soda, and egg.
- 3Mix until well blended.
- 4Add in the trimmed spare ribs.
- 5Marinate for about 2 to 3 hours, or better yet, overnight.
- 6Heat the pan on low heat, add in the water and the spicy salt and pepper mixture, and let it simmer.
- 7Drain the excess marinade from the spare ribs, and dredge into the flour-cornstarch mixture.
- 8Fill the sauce pan with a generous amount of oil, enough to deep fry the ribs.
- 9Drop the floured spare ribs in one at a time.
- 10Cook for 2 to 3 minutes, or until golden brown.
- 11Place on a strainer or colander to drain excess oil.
- 12Remove the first batch and reheat the oil.
- 13Toss in spicy salt and pepper.Serve.Advertisement
Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to your preferences.
The pictures are just sample photos on how to execute a certain procedure.
- If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
Categories : Meats & Main Dishes
Recent edits by: Rafah Perlado, Rebecca M., Alma