Honey Garlic Spareribs


Ingredients


3 lbs spareribs, cut into bite sizes
¼ tsp baking soda
¼ cup water
1½ tsp salt
freshly ground pepper
½ cup tapioca or corn starch
1 bulb garlic, chopped fine
¼ cup honey
pinch of salt
2 Tbsp water
1 Tbsp tapioca starch

Directions


Dissolve baking soda in water.  Add spareribs and mix well in a plastic bag.  Add salt and pepper.  Refrigerate until ready to cook.  Let spareribs sit at room temperature ½ hour before cooking.  Add tapioca starch and mix well.  Deep fry spareribs pieces until golden brown.  Place spareribs over a bed of shredded lettuce.

Sauce:
Lightly fry garlic (do not let it brown) in a little bit of oil.  Add honey, salt, and 1 Tbsp water. Mix the starch with some water to make a thick paste.  Add to the honey/garlic sauce.  Pour sauce over spareribs.
Sprinkle with toasted sesame seeds.

Sweet & Sour Pork

Ingredients:

1 lb pork, cut into bite size

2 tsp light soya sauce

¼ tsp salt
freshly ground pepper

4 Tbsp tapioca or corn starch

1 green pepper, cut into 1" size

1 onion, cut into wedges

1 cup pineapple chunks

½ cup sugar

4 Tbsp ketchup

4 Tbsp vinegar

Pinch of salt

1 cup reserved pineapple juice (or water)

2 Tbsp tapioca or corn starch (make a thin paste with some water)

1 Tbsp toasted sesame seeds (optional)

Directions

Marinate pork wiht soya sauce, salt and pepper in a plastic bag  
Before cooking, add tapioca starch to the pork and mix well.   
Deep fry the pork pieces until golden brown.  
Remove and drain on paper towels.

In a small pot, lightly fry the pepper and onion in a little bit of oil.  
Remove to a plate. 
Add sugar, ketchup, vinegar, salt, and juice to the pot and bring to a boil.  
Add tapioca paste, stirring constantly until sauce has thickened.  
Remove from heat.

Put the pork on a serving plate.  
Top with the pepper, onion and pineapple chunks.  
Pour sauce over and sprinkle with toasted sesame seeds.


Note: Make sure pork pieces are moist enough to blend in with the starch.  If too dry, add some water (slowly).  .

Lo Bak Gow (Chinese Radish Cake)

- 400 g rice flour (1 packet)

- 2 medium lobak, shredded

- 2¾ cups water

- 1½ Tbsp salt

- 6 Chinese mushroom, soaked and sliced into small pieces

- ¼ cups dried shrimp, washed and cut into small pieces

- 2 links Chinese sausages, cut into bite size

- 2 Tbsp oil

Combine first 4 ingredients and mix well.

Heat the oil in a pan and fry the rest of the ingredients until aromatic and mix into the rice flour mixture and mix thoroughly.

Line bottom of an 8" square pan with parchment paper.  Pour mixture into pan. 

Steam for about 1 hour.

Before removing cake from pan, run a butter knife along the sides to loosen.
Cut into thick slices.

Serve warm with hoisin sauce and chilli (optional)

Wrap remainder and refrigerate until to use.


Place pan on medium heat.  Add 1 Tbsp oil and fry the lo bak gow on both sides until golden brown.  Serve with hoisin sauce and chilli.

SPRING ROLLS

Ingredients


1 med onion - cut into strips

1 med carrot - julienne

1/2 can bamboo shoot  (strips)

125 g (approx. 10 leaves) cabbage - shred (discard lower portion of middle vein)

1/4 tsp sugar

salt, pepper to taste

1/2 tsp corn or tapioca starch

1 pkg spring roll wrapper (20 medium) - "Spring Home TYJ Spring Roll Wrapper"

Directions
Fry onion in 1 Tbsp oil until slightly soft. 

Add carrot and cook for about 1 min. 

Then add in cabbage and fry until soft. 

Put in bamboo shoot and stir well. 

Add sugar, salt, and pepper. 

Turn off heat and add tapioca starch directly to veggies. 

Stir well.  Cool before wrapping.

Place one wrapper on working surface, with one corner towards you. 

Put 1 heaping Tbsp of the above filling on the wrapper, leaving about 2" on either side, and roll away (just one turn) from you. 

Fold one side of wrapper over filling, make another roll, then fold the other side over filling and finish rolling towards other end of wrapper.  

Place seam side down. 

Using tongs or wooden chopsticks, place seam side down into hot oil and hold for a few seconds to seal. 

Deep fry until golden-brown and drain on paper towels.

Serve with your favourite dipping sauce.

Always a favourite.  My son likes it "unfried".  This is the way he likes it.  Brush the wrapper with some hoisin sauce and hot sauce (optional).  Put in the filling.  Roll up and enjoy.