Chinese RED barbecued spareribs
Martha Leahy
I think there is water, sugar, garlic, red food coloring. They are
marinated for about 24 hours and roasted in the oven.
I have been looking for this for 40 years.
Any help would be appreciated. I have even tried bribery in Chinese
restaurants
Eternally gratefull for anything similar to the above
Mar...@webtv.net
May's Peals of Wisdon
Char Siu Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Hoisin Sauce
1/2 C Sherry
3 Tbsp Red Food Coloring
1/2 C Light Soy Sauce
1 piece Fresh Ginger -- Size Of Thumb Joint
5 Cloves Garlic
1/2 C Sugar
1/2 Tsp Chinese Five Spice -- Optional
Mince the garlic finely or use garlic press. Place in a bowl. Grate the
ginger into bowl or use garlic press to get the juice. Add other
ingredients and mix well. Refrigerate until used. Will keep well in a
closed container for a couple of weeks.
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Martha Leahy wrote in message
<10239-37...@newsd-621.iap.bryant.webtv.net>...
monc...@webtv.net
way I could give you this recipe ! I am a non- asian girl, who at one
time managed 2 chinese restaurants. The reason you have not been able
to ever really get this recipe is because it is quite a process the ribs
go through ! It is the one item the restaurant looses money on. (Due
to the high food cost of the rib per pound, and because they are so
labor intensive !). Yes they marinate 24 hours, but they also need to
be roasted (In a special roaster that also roasts the duck), not once,
but twice. (And then they are still not ready ! ). When you order them ,
they go through one last process, that involves going in the fryolator,
being basted with a special B.B.Q. sauce, and then cooking on a grill,
or in the oven. Ribs take about 2 days. I don't think the places you
tried to get the recipe from didn't want to give it to you...they know
that you don't have the proper equiptment at home to make them. I know
you've waited 40 years, but really, it's easier to just order them in
the restaurant ! Cheaper too ! I hope this gives you some peace of
mind after all these years ! Monica
Martha Leahy
Thanks for the information, I can always buy them for the
next 40, have been doing just that for the previous 40.
Sounds like an awful lot of work.
Martha Leahy
Thank you for taking the time and effort for giving me this recipe.
I will give it a try Martha
May's Peals of Wisdon
* Exported from MasterCook *
Char Siu Chinese (Spareribs)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Pork Ribs -- Per Person
1/2 Tsp White Pepper
2 Cloves Garlic -- Minced
2 C Water
2 C Char Sui Sauce
Cut the ribs into individual serving pieces of 2-3 ribs each. Put the
spices and water in a large pot with a tight-fitting lid. Heat pot to
boiling. Put the pork pieces in the boiling water. Parboil gently until
the ribs have lost all their color (about 20 minutes for 4 lbs of ribs).
Remove the ribs to a large bowl. The liquid can be saved for soup or gravy.
Marinate the cooled ribs in the refrigerator in the 2 cups of barbecue sauce
for 3-4 hours, turning several times.
Barbecue over medium hot coals, basting and turning frequently until the
ribs are well glazed and mildly charred (7-10 minutes per side).
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* Exported from MasterCook *
Char Siu (Roast Pork)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Pork Loin
2 C Char Sui Sauce
Cut the pork into strips no more than 1-1/2 inches thick and 3-4 inches
wide. Marinate pork strips in 1/2 the marinade for 3-4 hours in the
refrigerator. Turn several times. Bake the marinated slabs for 45 minutes
in a 350 degree oven on racks over water-filled baking pans. If you don't
use the water beneath it will splatter all over. Turn the slabs frequently
and baste with the remaining marinade.
Serve hot or cold in thin, transverse slices.
NOTES : Save left-overs to use in fried rice, twice-cooked pork, or noodle
soup.
----------------------------------------------------------------------------
----------------------------------------
* Exported from MasterCook *
Char Siu Bao (Manapua)
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chinese Sliver Loaves
1 3/4 C Hot Water
3 Tbsp Sugar
2 Tbsp Shortening
6 C Flour
2 Tbsp Baking Powder
1/2 Tsp Salt
Roast Pork Filling
1 Tbsp Sugar
1 1/2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1/2 C Chicken Stock
1 Tsp Sesame Oil
1/4 Tsp Pepper
1 Drop Red Food Coloring
1 Tbsp Vegetable Oil
3/4 C Roast Pork -- Diced
Marinate
2 Tbsp Sherry
2 Tbsp Sugar
1/4 C Soy Sauce
3 Tbsp Hoisin Sauce
1/4 Tsp Red Food Coloring
Honey
1/2 Inch Piece Ginger -- Minced
1 Large Spring Onions -- Chopped
1 Tbsp Cornstarch
2 Tbsp Water
Add sugar and shortening to hot water, stir till sugar is dissolved, and
allow to cool until barely warm. Sift remaining dry ingredients into a
large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands.
It should be soft, but not sticky. On a floured board, knead dough about
5-8 minutes, or till smooth and elastic. Return to bowl, cover with damp
cloth and let rise at least 1 hour.
_Roast Pork Filling_
makes 24 buns
1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food coloring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch
strips,
marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
hoisin sauce, 1/4 tsp. red food coloring; marinate 4-5 hrs in
fridge; bake 1 hour at 325, brushing with honey three times; let cool
20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves
Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food coloring. Set aside.
Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the
cornstarch
into the water and pour into wok. Continue to cook, stirring, until the
sauce
is like thick custard. Remove from heat.
Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.
Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in center and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the center top. Set aside for 10 minutes.
Place each bun on a piece of wax (grease proof) paper, and steam with 1/2
inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take
place.
_Shrimp and Vegetable Filling_
1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water
Heat the oil in a wok, fry garlic and spring onion till garlic is a light
golden color. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as
with above recipe.
_Sweet Red Bean Paste Filling_
(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch)
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar
Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or till beans
are very soft.
Strain the water from the beans, and blend them into a puree in a blender
or food processor.
Press the puree through a sieve, discarding the skins, which will be left
in the sieve.
Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.
Place the thickened puree back into the saucepan, together with the sugar
and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape Vigorously so that it does not stick to
the bottom.
Remove from heat and let cool before filling buns.
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May's Peals of Wisdon wrote in message
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