Chinese-style Ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Sautee on low in a Dutch oven while adding remaining ingredients. Whisk together remaining seasoning ingredients with 1/2 cup water, add to pot. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.

TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with step

Pad Kra Pao

  • 1 pound eggplant, preferably long Asian eggplants, 1/2″ diced
  • 3 large garlic cloves, minced
  • 2 serrano chiles, stemmed and minced
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • ¾ lb. minced pork
  • 1 cup Asian basil leaves, roughly chopped
  1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes. Rinse and drain on a clean kitchen towel.
  2. Stir/mash minced garlic, minced ginger, chiles with 1/4 tsp salt in a small bowl. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1-2 Tbsp oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the meat. Stir-fry until the meat is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  4. Add 2-3 Tbsp of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 5-10 minutes. Stir the meat back into the pan, and add the fish and soy sauce mixture. Add 1/4-1/2 cup chicken broth, cover the wok or pan, turn the heat down to medium and steam for 2 minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with white rice.

Okonomiyaki

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  • 1 cup all purpose flour
  • 1 cup Dashi broth
  • 2 eggs
  • 3-4 Tbsp (~1″) Nagaimo (long yam), grated (use gloves)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • ~12-14 oz. cabbage, chopped fine
  • 1/2 pack enoki mushrooms, 1/2″ dice
  • 1/4 lb. bacon, 1/2″ dice
  • 1 cup shrimp, peeled and diced into 1/2″ pieces
  • 2 green onions, chopped fine
  • Okonomiyaki sauce or Tonkatsu sauce
  • mayonnaise
  • dried bonito flakes
  • diced dried seaweed
  1. In a large bowl, whisk flour, Dashi, salt and soy sauce together until smooth. Stir egg and yam to flour mixture.
  2. In a small skillet, cook the bacon over medium low heat until cooked, but not browned. Quickly cook the shrimp until just translucent. Drain and cool slightly.
  3. Add cabbage, enoki, bacon and shrimp to the batter and mix well.
  4. Heat a griddle over medium heat. Oil well.
  5. For an 8″ pancake 1.5cm thick, fry for 5-7 minutes until golden brown. For a 4-5″ pancake 1cm thick, fry for 2-3 minutes until golden brown.
  6. Flip and fry for the same amount of time until golden brown.
  7. Spread with Okonomiyaki sauce and mayo. Sprinkle green onions, dried green seaweed, dried bonito flakes over the pancake. Serve hot.

Makes 6 4-5″ pancakes or 3 8″ pancakes.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Pan Fried Glazed Tofu

  • 1 package tofu, cut into triangles
  • Cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups broth
  1. Cut tofu into triangles, then coat all sides with cornstarch.
  2. Whisk the rest of the glaze ingredients in small bowl.
  3. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  4. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. 
  5. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

Fish with Black bean sauce

  • ½ lb tilapia cut into pieces and marinated with ½ tablespoon corn starch
  • 2 Tbsp black bean sauce
  • ½ onion, large dice
  • 1 red bell pepper, large dice
  • 2 stalk scallions (cut into 1.5 inch length)
  • 5 slices fresh ginger

Sauce

  • ¼ teaspoon fish sauce
  • ¾ teaspoon sugar
  • ¼ teaspoon sesame oil
  • ½ tablespoon corn starch (mix with 6 tablespoons water)

Stir fry the ginger, onion and bell pepper in a wok. Add fish, stir fry until almost cooked. Add sauce, stir until thickened.