Friday, January 27, 2017

Suon Chua Ngot (Sweet and Sour Ribs) Asian Recipe

1 lb Ribs 
1 tsp. Kosher Salt

1/3 tsp. Kosher Salt
1 tsp. Sugar
1 Tbsp. Oyster Sauce
1 Tbsp. chopped Shallots
1 Tbsp. minced Garlic
Black Pepper

1 Egg White
3 Tbsp. Tapioca Starch
Frying Oil
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1/2 Onion
1/2 Pineapple
Olive Oil
chopped Shallots
minced Garlic
2 tsp. Plum Sauce
2 tsp. Ketchup
1 Tbsp. Soy Sauce
4 Tbsp. Water
1 Tbsp. Vinegar
1/3 tsp. Kosher Salt
1 tsp. Sugar

Fill a pot with water and bring to a boil.  Add in 1 tsp. Kosher Salt. 
Add in 1 lb Ribs (cut about 2 inches long). Blanch the Ribs and remove from water.  Place in a bowl and set aside. 

Marinate the Ribs.  Add in 1/3 tsp. Kosher Salt,1 tsp. Sugar, 1 Tbsp. Oyster Sauce, 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic and some Black Pepper. Mix well and cover with plastic wrap. Let it marinate for 2 hours.

Then add in 1 Egg White, mix and add in 3 Tbsp. Tapioca Starch.  Mix well. 

Fill a pan with some frying oil. Fry the ribs slightly golden.  Remove and place on paper towel to remove the excess oil.  Set aside. 

Cut 1/2 Green Bell Pepper, 1/2 Red Bell Pepper, 1/2 Pineapple and 1/2 Onion.  Set aside.

In a clean pan, Add 1 Tbsp. Olive Oil, 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Saute for a few seconds, then add in the Onions and Pineapple.  Mix for about 1 minute.  Add in the Green Bell Pepper and Red Bell Pepper.  Mix, 2-3 minutes.  Remove from pan and set aside.

Using the same pan, add in 1 Tbsp. Olive Oil, 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Saute for a few seconds.  Add 2 tsp. Plum Sauce, 2 tsp. Ketchup, 1 Tbsp. Soy Sauce, 4 Tbsp. Water, 1 Tbsp. Vinegar, 1/3 tsp. Kosher Salt and 1 tsp. Sugar.  Mix and add in the cooked Ribs. Then when it’s coated with the sauce add in the cooked Bell Peppers, Onion and Pineapple.  Mix well for a few seconds.  Remove from heat and serve.

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