 |
| Sweet & Sour Spareribs - See Klong Priao Wan |
Ingredients
1 pound spareribs
Marinade:
1 tablespoon light soy sauce
1 teaspoon fish sauce
1 teaspoon Thai pepper powder
1 tablespoon cornstarch/corn flour
1 tablespoon rice wine
Sweet & Sour sauce:
1/2 cup tomato catsup
1/4 cup freshly grated ginger
1 tablespoon rice vinegar
1 tablespoon palm sugar
one teaspoon fish sauce
one teaspoon Thai pepper powder
3 cups beef stock
You also need:
1/4 cup Thai chilli peppers, or jalapeno if you prefer less heat, sliced
1/2 cup fresh pineapple chunks
1/2 cup onion or shallots, sliced
1/4 cup pickled ginger, shredded
1/2 cup tomato "meat"
Cooking Instructions
Mix the marinade ingredients and marinade the ribs for 4-6 hours in a cool place. Drop the tomatoes in boiling water to loosen the skins, and peel and quarter them, then discard the seed pulp and chop the 'meat' to yield half a cup.
Fry, broil, or barbecue the ribs until golden brown. In a small saucepan or wok mix the sweet & sour sauce ingredients, and bring to a boil. Simmer for about 15 minutes until slightly thickened. Strain out any lumps that have formed. Heat some oil in the wok or a frying pan/skillet until very hot (smoking) and add the chilli, pineapple, tomato, onion and ginger, and stir fry until aromatic. Add 1 cup of the sweet & sour sauce mix. In a small bowl combine 1 tablespoon of cornstarch with 3 tablespoons water, and add this to the mixture to thicken it, then add the remaining sauce. Transfer the sauce to a sauce jug, and place the ribs on a serving platter. Drizzle a little sauce over the ribs, and serve the ribs and the jug of sauce together
by PCT Thailand |
No preview Available |
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|