Category Archives: Asian

Asian Recipe’s

Asian Braised Beef Short Ribs

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Photography Andy Arnfield – The Gourmet Grocer

Here is a delicious recipe for beef short ribs, which is braised in an aromatic Asian sauce. Again this is another very easy to prepare dish which just requires you to sit back and let the house fill with the mouthwatering smells. In this recipe it calls for Hoisin sauce and although there are loads of brands on the market I encourage you to find the one from Lee Kum Kee, I have not come across another brand that stack up on the true authentic flavour as this one.  It’s available in most good Asian stores.

Ingredients

1.5k  bone-in short ribs
2 tbsp olive oil
2 cloves of crushed garlic
¼ cup light soy sauce
¼ cup hoisin sauce
½ cup rice wine
½ cup brown sugar
3 cups of water
2 lemongrass stalks, tender bulb part crushed
1 stub of ginger, thumb size, crushed
2 cinnamon sticks
5 star anise
salt and freshly ground pepper
coriander leaves, chopped
1 tbs sesame seeds
cooked white or brown rice to serve
your favorite vegetables (optional)

Method

1. Preheat oven to 375˚F.
2. In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
3. Season short ribs with salt and pepper.
4. Place a Dutch oven on the stove over medium-high heat and add oil.
5. Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
6. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes.
7. Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
8. Return ribs to pan and bring to a simmer for about 10 minutes.
9. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
10 Transfer the ribs to a platter and cover to keep warm.
13. For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
14. Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
15. Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with sesame seeds and corriander. Serve right away.

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Filed under Asian, Beef

Hoisin Pork and Peach Salad

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Photography Andy Arnfield – The Gourmet Grocer

Who doesn’t love hoisin sauce,  Hoisin sauce is, a thick pungent sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as a dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, red chillies and garlic. Vinegar, Chinese five spice and sugar are also commonly added. (Wikipedia)

I try to use it in as many dishes as possible.  The sweet tangy flavour of this sauce goes with most meats but pork has got to be my favourite, this recipe is so easy and a delicious midweek meal

Oven preheated at 200 C

Serves 4

800 g of pork neck, cut into 4 strips
2 garlic cloves, grated
2 cm piece of ginger, grated
4 tbs of hoisin sauce
2 tbs of light soy
1 tbs of Chinese cooking wine
1 tsp of sesame oil
2 tbs of honey

Salad

2 long red chillies cut into thin slices lengthways
300g pea shoots
2 ripe peaches sliced
100g baby spinach leaves
Bunch of coriander leaves
2 cups mint leaves
White sesame seeds to garnish

Salad Dressing;
4 tbs of light soy
4 tbs of mirin
2 tsp of sesame oil
1/2 tsp of white pepper

Place strips of pork into a ziplock bag with all the marinating ingredients and pop into the fridge for an hour or two.

Place marinated pork pieces onto an oven tray and cook in the pre heated oven for 45 to 60 minutes, basting with the marinade from time to time.  Rest for 10 minutes before cutting into slices.

Arrange salad ingredients and top with the pork and the salad dressing. Garnish with the sesame seeds and add a wedge of lime, for your guests to squeeze over.

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Filed under Asian, Pork