#bbqaroundtheworld lands us in China today. Perfect for Chinese Lunar New Year's coming up in a couple of days. These are some of my favorite things to eat when I order Chinese take out. Recreating them has been very difficult but I am happy with the end results. They are time lengthy but for the most part easy to make.
Let's get started.
Chinese BBQ Ribs Printable Recipe
2 Rack of Pork Ribs
1 Tbsp. Chinese Five Spice Powder
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Ginger Powder
3 Tbsp. Brown Sugar
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
2 Tbsp. Vegetable Oil
BBQ Sauce
3/4 Cup Hoisin Sauce
1/2 Cup Soy Sauce
3 Tbsp. Honey
1 Tbsp. Ginger, freshly grated
5 Cloves of Garlic, freshly grated
1 Tsp. Chinese Five Spice Powder
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Red Food Coloring (feel free to omit)
Pre-heat your oven to 350 degrees Fahrenheit.
In a small bowl combine the Chinese five spice powder, garlic powder, onion powder, powdered ginger, brown sugar, salt, freshly ground black pepper and mix until well combined.
Remove the membrane off the back of your ribs and trim any excess fat. Oil your ribs and season generously with your spice mix. Make sure to use all of your seasoning.
Grab a large baking sheet and cover the bottom with aluminum foil. Place your ribs on the prepared baking sheet then cover with aluminum foil. Bake your ribs for an hour and a half.
After an hour has passed start making your BBQ sauce.
In a medium sauce pan, add in your hoisin sauce, soy sauce, honey, ginger, garlic, Chinese five spice powder, freshly ground black pepper, mix and bring it up to a simmer. Let it simmer for 5 minutes. Remove from heat and set aside.
After the 1 1/2 hours of cooking time remove the ribs from the oven and base both sides of your ribs with the BBQ sauce. Place the ribs so the bottom facing the top and bake for 10 minutes. Flip the ribs so the top is up, base them again, and bake for an additional 10 minutes.
Remove them from the oven and let cool slightly. Transfer them to a cutting board and cut.
Serve with additional BBQ sauce on the side and enjoy.
Side note: you can totally make these on a grill :) they come out so so so good. Also, you can make these into chicken wings just a suggestion. I have tried it many ways and all of them were delicious. 10/10 you can't go wrong. Also, you usually add red food coloring to these I just feel like it is unnecessary.
Sichuan-Style Chinese BBQ Printable Recipe
2 Tbsp. Vegetable Oil
1 Tsp. Sesame Oil
1 Tbsp. Soy Sauce
2 Tsp. Shao Kao Spice (recipe below) or use store bought
1 Lb. of Chicken (or your choice of beef, pork, lamb, tofu, shrimp, onion, zucchini, green beans, broccoli, shishito peppers)
skewers
Marinade your choice of protein or vegetables and skewer them. Or mix and match proteins and vegetables to create an epic Sichuan Style food board.
Pre-heat your grill and grill each skewer for 4-6 minutes on each size or until fully cooked through.
Remove from grill and serve.
Shao Kao Spice Rub
1 Tbsp. + 2 tsp. ground dried chili, ideally Korean ground chili like Wang Korean Red Pepper Fine Type Powder
2 1/2 Tsp. ground Sichuan peppercorn
1 Tbsp. ground white pepper
1 Tbsp. + 1 tsp ground black cardamom
1 Tbsp. + 1 tsp salt
1 Tbsp. + 2 tsp. ground dried chili, ideally Korean ground chili like Wang Korean Red Pepper Fine Type Powder
2 1/2 Tsp. ground Sichuan peppercorn
1 Tbsp. ground white pepper
1 Tbsp. + 1 tsp ground black cardamom
1 Tbsp. + 1 tsp salt
2 Tsp. Cumin
1 Tbsp. Chinese 13 spice powder, available in Chinese groceries or online
1 Tbsp. Chinese 13 spice powder, available in Chinese groceries or online
Mix together and place in and store in an air tight container.
Egg Tarts Printable Recipe
Crust
1 1/2 Cups All Purpose Flour
1/8 Tsp. Salt
1 Tbsp. Sugar
2 Sticks of Butter
2 Tbsp. Cold Water
Custard
1/2 Cup Sugar
1 Cup Hot Water
3 Eggs
1/2 Cup Evaporated Milk
1 Tsp. Vanilla Extract
In a large bowl, combine the flour, salt, sugar, and using a pastry cutter add in the butter until little chunks have formed throughout the dough. Add in the cold water and bring the dough together. It the dough seems too crumbly add a tiny bit of more water, but not too much. Cover and refrigerate for 15-20 minutes.
Transfer the dough onto a floured surface and gently kneed the dough until it comes together.
Once the dough is cohesive, fold it onto itself and gently flatten, rotate the dough and fold in half again, and flatten, repeat this step 5-6 times. Cover and chill for an additional 30 minutes.
While the dough is resting make your custard. Dissolve the sugar into the hot water and allow to come to room temperature.
In a bowl whisk the eggs and the evaporated milk together until well combined. Then add in the sugar water and vanilla extract and mix until well combined. Strain your custard through a mesh strainer. Set aside.
Preheat your oven to 375 Degrees Fahrenheit.
Roll out your dough making sure it is about and cut into large enough circles to fit your tines Or shallow cupcake/muffin pans.
Ladle in your custard to fill each tart shell 3/4 of the way full.
Carefully transfer your egg tarts into the oven and bake for 25-30 minutes or until filling is set.
Remove from the oven and let cool slightly.
Serve warm and enjoy.
**you can use store-bought puff pastry in place of the tart shell above. Just make sure to roll it out slightly as it will puff up in the oven.***
Serve all of these amazing recipes alongside white rice and enjoy.
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