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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 8,246 views
Cooking | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
Duration: 02 minute 39 seconds 
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CHING HE HUANG Sweet and sour wuxi pork ribs http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 Serves 2 to share Prep time: 5 minutes Cook in: 10 minutes (plus marinating)The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs.INGREDIENTS 600g1lb 5oz pork ribs, chopped into 3 - 4cm1¼ - 1½ inch lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnishFor the marinade 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherryFor the sweet and sour sauce 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon brown sugar 1 tablespoon runny honeyMETHOD 1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge. 2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned. 3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine. 4. Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat. 5. Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately.
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CHING HE HUANG Chinese Food Made Easy Spicy hot pot 麻辣火鍋 Taste the Lin...

CHING HE HUANG Chinese Food Made Easy Spicy hot pot 麻辣火鍋Taste the Lin-Sanity 林書豪味 This spicy Asian soup is great for a dinner party - guests choose what goes into their soup, then ladle over the spicy broth. http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1Make sure you have separate utensils for your guests to use to transfer the raw ingredients into the stockpot, and clean utensils for eating - this reduces the chance of cross contamination from the raw ingredients and your guests' serving plates. IngredientsFor the spicy soup stock base2 tbsp groundnut oil3-4 long dried Sichuan chillies or long dried chillies50g2oz whole Sichuan peppercorns1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp chilli sauce1.7 litres3 pints hot vegetable stock2 whole star anise6 dried Chinese mushrooms1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange)1 large spring onion, roughly chopped250ml9fl oz chilli oil2.5cm1in piece fresh root ginger, peeled2 red chillies, de-seeded, sliced250g9oz ready-made fish balls (available from Asian grocers) (optional)1 small handful Chinese cabbage, thickly sliced1 small handful deep-fried tofu1 small handful fresh tofu, cut into 2.5cm1in chunksFor the vinegar, chilli and soy dipping sauce3 tbsp Chinkiang black rice vinegar or balsamic vinegar3 tbsp light soy sauce1 red chilli, de-seeded, finely choppedFor the Taiwanese dipping sauce1 free-range egg, yolk only1 tbsp oriental satay or barbecue sauce (available from Asian grocers)1 tbsp light soy sauce1 tbsp finely chopped fresh coriander1 tbsp finely sliced spring onionTo servelamb fillet, thinly slicedraw prawns, shelled and de-veinedfirm tofu, cut into chunksenoki mushroomsbaby sweetcorn, sliced250g9oz ready-made fishcakes (available from Asian grocers)Preparation methodFor the spicy soup base, heat a 2 litre3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes.Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using.For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side.For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side.To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces.
37,665 views | Mar 04, 2012
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