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From Talk

Simple, yummy, and somewhat exotic barbeque recipe

Posted by tiburonium, July 5, 2007 at 10:22 AM

2 pounds of pork ribs sliced into 1" strips (each strip should have multiple pieces of stubby rib bones; the butcher uses a band saw to slice it for me for free)
2 tablespoons of Guonghoi shrimp sauce
2 tablespoons of finely chopped ginger

Place the ingredients into a gallon Ziploc bag. Seal the bag and mix by hand. Marinating the food in a sealed plastic bag increases the surface area contact between the sauce and ribs; and it keeps your hands clean. Leave the ribs marinating for at least a few hours; doing it the night before would be even better. Fire up the grill and let them roast. Roast the ribs until they're golden brown on both sides. Slice up the strip into individual pieces of ribs and you'll have scrumptious ribs without any fishy or shrimpy smells. I recently hosted a few barbecues and this new recipe is a smash hit with all my friends and family alike even though some of them are not from Guanghoi China.

Caveat: Using shrimp sauce has a tendency of leaving the fragrant smell in the air for several hours. The smell makes some people crave for food cooked with it while others find the smell to be less than pleasant. You also have to use Guanghoi shrimp sauce, using any other shrimp sauce is just not the same. Guanghoi makes the BEST shrimp sauce in the world. They're sold in small glass jars in Chinatown. If the jar doesn't say it's from Guanghoi, it's inferior.

3 Comments

From Talk

What's the name of those plants?

Posted by tiburonium, July 5, 2007 at 12:41 AM

I'm from Southeast China and there's one particular steamed pastry dish that I absolutely LOVE. The key ingredient is a black flour that was grounded from a particular type of leaf. The leaf is only good as food at one particular time of the year. In Chinese, we call this special ingredient "woo keen hung". My mother-in-law calls it by some other name. Apparently it is loaded with health benefits, but who cares when it tastes so good. My grandmother recently returned from China and brought back a bag of the prized flour. The smell and taste of the pastry is very distinctive and delicious. If I only knew its name in English may be I won't have to rely on relatives to feed my addiction.

There's another leaf ingredient that I want to find out. In Chinese, we call it "huon laam". My family used to grow it here several years ago; it looks like a tree but fits in a flower plot. My mom places one leaf inside a joong (delicious glutinous rice mixture wrapped in bamboo leaves) to give it very interesting red color. My mom makes the BEST joong but she's been quite lazy for the past few years. If I can get my hands on some of those leaves maybe I can convince her to make those yummy joongs for me. I can eat them for breakfast, lunch, and dinner. Delicous... I'm hungry :-(

4 Comments