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Spareribs With Sesame Seeds Recipe

spicyrecipe — Thu, 11 Dec 2008 16:27:13 +0000

Prep time: 30 minutes
Cooking time: 1 hour & 10 minutes
Serves 4 to 6

Spareribs with Sesame Seeds Ingredients:

1 kg pork spareribs, cut into 3 cm pieces
2 tbsp rice wine
1 tbsp shoshoyu
2 tsp sesame oil
1 1/4 cups hot water
2 tsp cornflour
2 tbsp caster sugar
1 tbsp sesame seeds
2 tbsp oil
2 spring onions,chopped finely
1 1/2 inch piece of fresh grated ginger
3 cloves of finely chopped garlic

Spareribs With Sesame Seeds Cooking Instructions:

1. Trim the pork with excess fat. Dry-fry the sesame seeds over low heat for 3 to 4 minutes. Shake the pan gently until the seeds are golden then remove to allow to cool. Grind in a food processor or with a mortar and pestle.

2. Heat oil in a heavy-based frying pan. Brown the spareribs over high heat. Turn regularly, until golden dark.

3. Drain any excess oil from the pan then add half of the sesame seeds with the spring onion, ginger, garlic, sugar, rice wine, shoshoyu, sesame oil and water. Cover and simmer for 45 to 50 minutes. Stir occasionally.

4. Mix the cornflour with a little cold water to make a smooth paste. Add to the pan and stir occasionally until the mixture boils and thickens. Sprinkle with the remaining crushed sesame seeds.

5. Serve with steamed rice.

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SPICY RECIPE RELATED POSTS:

Barbecued Beef Recipe

spicyrecipe — Sat, 29 Nov 2008 17:21:57 +0000

Prep time: 20 minutes
+ 30 minutes freezing
+ 2 hours marinating
Cooking time: 15 minutes
Serves 4-6

Barbecued Beef Ingredients:

500g scotch fillet or sirloin steak
2 garlic cloves, chopped finely
1/4 cup sesame seeds
1/2 cup shoshoyu (Japanese soy sauce)
3 spring onions, chopped finely
1 tbsp sesame oil
1 tbsp oil

Barbecued Beef Cooking Instructions:

1. Freeze the steak for 30 minutes to make it easy to slice thinly. Dry-fry the sesame seeds over low heat for 3-4 minutes. Shake the pan gently until seeds are golden. Remove seeds from the pan and allow to cool. Grind in a food processor or with a mortar and pestle.

2. Slice the steak into thin strips, cutting across the grain. Combine meat, shoshoyu, garlic, spring onion and half of the crushed seeds in a bowl. Toss until the meat is well coated with the sauce. Cover and marinate for 2 hours in the refrigerator.

3. Combine the two oils and brush some on the cast iron grill pan, heavy-based frying pan or barbecue plate. Heat to a very hot level and cook the meat in batches. Sear each side for about 1 minute (don’t overcook). Oil and reheat the grill between batches. Serve steak with the remaining crushed seeds and with pickled cabbage or Kim Chi.

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