Chinese spareribs, also known as Cantonese BBQ or char siu, are spareribs that are marinated in hoison sauce, soy sauce, and spices and barbecued or roasted. This chinese spareribs recipe is easily one of our best spareribs recipes due to its ability to deliver the taste and texture of ribs you can typically only find at your local Chinatown. It doesn’t require you buy esoteric ingredients for the marinade or pork. Both Kansas City-style and St.Louis-style spareribs can be used.
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This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).
"Gado" in Bahasa Indonesia usually means one of two things: 1) to eat something raw or 2) to eat something without rice. So important is rice in the typical Indonesian meal that one word has been set aside to designate the unusual practice of eating something without the staple crop.
Since most of the vegetables in this salad are cooked, and as far as I can recall, I have never seen someone enjoy this dish with rice, it's probably safe to go with the second definition in this context.
Saying something descriptive twice, though, is a way of denoting emphasis, as in, "really really." And so, in reading "gado gado," or "gado²" the translation could be roughly interpreted as "you really, really shouldn't eat this with rice." Why? Because it would be weird.
This is a light and refreshing salad popular in many parts of Indonesia. I suspect it is of Javanese origin because of its notably sweet flavor profile and use of (ideally) Javanese palm sugar. No palm sugar? No problem — dark brown sugar makes a decent substitute. Same thing with the "kangkung" — it's a green leafy Chinese vegetable for which spinach is a good substitute; for those of you familiar with Malaysian cuisine, it's the vegetable that's in kangkung belacan. And if the shrimp paste has you worried, no sweat — it's not completely necessary. The most important thing to remember about this salad is that when you serve it, eat it right off the bat. Don’t let it sit, because the vegetables have a lot of water that thins out the dressing (a good thing, at first, since it's pretty thick), but after awhile... not so good.
Anyway, the next time it's 100 degrees out at 100-percent humidity and hazy (normal weather in the capital, Jakarta), give this recipe a whirl.
Many thanks to Zulinda Budiaman, my mother, for helping me with this recipe.
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Any trip to Taiwan requires at least one bowl of traditional beef noodle soup; the stew, beef, and often handmade noodles are just a bit spicy, occasionally too salty, and always, always filling enough to fuel another three hours (minimum) wandering through night markets.Click here to see The Slow Cooker Challenge. Click here for more of the 101 Best Slow Cooker Recipes
What is egg foo young? A Chinese fritatta, basically. Plus, with a big helping of veggies, you get an easy, healthy meal that's a departure from your everyday omelette. Substitute any of the vegetables in this recipe for other favorites, like bean sprouts or steamed bok choy. Make it heartier by chopping up some cooked Chinese sausage, ham, or shrimp to add to the egg foo young mixture. To make a nice, rich egg foo young sauce, I made a simple roux and flavored it with soy sauce and rice wine vinegar, although a more traditional version uses broth and cornstarch for a gravy.
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