2-3lbs ribs cut into 2 inch pieces. Garlic ginger and hot pepper, about a tbsn each finely chopped. Toasted sesame seeds (do in a dry pan until they brown) about 2 tbspns. Tbspn dark soy 2 tbspns light. 1/2 cup rice wine. 1 cup water or chicken stock hot.
method
fry ribs in wok until well browned adding salt and fresh black pepper. Add all ingredients stir cover and simmer for 45 minutes to 1 hour (beef may take a bit longer as they are more solid). Check water now and again and add a little if getting too low. Then add a little water and conflour (tspn) mixed to thicken and serve with thai white rice and cucumber salad (finely sliced cucumber, salt pepper and lemon juice).
There should be a sauce, thick and rich with sesame ginger and soy, but not a lot if it worked out right.
These ribs came from a book by Charmaine Solomon but I modified them a bit and they are a super tasty alternative to barbecue.
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