Comments on: Chinese Braised Spareribs (and Pechay Soup) http://www.iskandals.com/eats/?p=180 ISKA's edible experiments Mon, 06 Apr 2020 18:25:54 +0000 hourly 1 https://wordpress.org/?v=4.0.38 By: elbimbo http://www.iskandals.com/eats/?p=180&cpage=1#comment-45062 Mon, 22 May 2006 12:15:55 +0000 http://www.iskandals.com/eats/?p=180#comment-45062 You could add in your marinade the following: anise, a combination of light and dark soy sauce, green onions, shallots, ginger, cinnamon (sweetness), sesame oil, black peppercorns to bring out more flavour into the ribs. Bake them in a casserole ito reduce the cooking time.

Skim the soy stock. Discard spices. Reduce and use as the sauce for the ribs.

]]> By: elbimbo http://www.iskandals.com/eats/?p=180&cpage=1#comment-45063 Sun, 14 May 2006 12:15:26 +0000 http://www.iskandals.com/eats/?p=180#comment-45063 You’re very much welcome!

To further increase the flavours, you may add in more spice such as Five Spice Powder and crushed chilis. These additional ingredients will definitely make it very, very, oriental.

Works well with other meats like: Beef shank/shoulder

Later

]]> By: Midge http://www.iskandals.com/eats/?p=180&cpage=1#comment-45061 Mon, 03 Apr 2006 23:50:02 +0000 http://www.iskandals.com/eats/?p=180#comment-45061 Hi, Iska! That looks positively delish! I can’t wait to try out your recipe. :grin:

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