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'''Ingredients''' <br> 2lb (1kg) pork spareribs <br> 1 Tablespoon sesame seeds <br> 2 spring onions <br> 4 cm ginger <br> 3 cloves garlic <br> 2 T sugar <br> 2 T cooking sherry <br> 1 T soy sauce <br> 2 t sesame oil <br> 2 cups hot water <br> 2 teaspoons cornstarch <br> 2 T oil <br> '''Prep''' <br> Cut ribs into 1 inch pieces. <br> Dry fry the sesame seeds till brown. <Br> Allow seeds to cool and then grind them. <br> Slice spring onion thinly. <br> Grate or mince ginger. <br> Mince garlic. <br> Mix cornstarch with 1 tablespoon of cold water. <br> Mix till smooth. <br> '''Cook''' <br> Heat non sesame oil in a large pot or wok. <br> Brown ribs until dark brown. <br> Drain excess oil. <br> Add half the sesame seeds. <br> Add the garlic, ginger, spring onions, water, sugar, sherry, sesame oil and soy sauce. <br> Bring to a boil and simmer for 30 minutes. <br> After the ribs are done add the cornstarch mixture to the gravy. <br> Let the gravy thicken and come to a boil again. <br> Remove from heat and sprinkle with remaining sesame seeds. <br> Serve hot one rice.
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