Good Simple Chinese Sauce Recipe For Spare Ribs ?
- Thread starter ~>Dg<~
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Not making from scratch here, however the flava it Chinese marinade is excellent imo.
www.flavait.co.uk
Chinese Style - Flava It
Our signature marinade seasoning of blended star anise, cinnamon and ginger create a classic Chinese fusion of flavour.
www.flavait.co.uk
Soldato
I'd probably just mix Chinese five spice with cheap supermarket BBQ sauce.
Otherwise Chinese five spice, brown sugar, may some paprika, garlic Powder some mild chilli powder as a dry rub.
Otherwise Chinese five spice, brown sugar, may some paprika, garlic Powder some mild chilli powder as a dry rub.
yeah got most of it just want something i know is tried and tested.
looking for a sauce more than a rub. will look at reviews of it. i see quite a few use this.Not making from scratch here, however the flava it Chinese marinade is excellent imo.
Chinese Style - Flava It
Our signature marinade seasoning of blended star anise, cinnamon and ginger create a classic Chinese fusion of flavour.
Lee Kum Kee (UK) - Lee Kum Kee Char Siu Sauce | Lee Kum Kee UK
LKK Char Siu is the perfect marinade for BBQ foods like steak, chicken and ribs. Get ingredients information, easy recipes & more.
uk.lkk.com
Soldato
my local sainsburys has jars of that lee kum kee sauce. I've been thinking of trying it myself with a cheap bit of pork to see how it goes. Maybe this weekend...
Associate
It's quite hard to nail a recommendation for Cantonese takeaway sauces, not least because they can change from shop to shop! I've made it a bit of a project of mine over the past 5 years to try and imitate as many 'simple' cantonese takeaway dishes as possible from home. I've even gotten very friendly with my local over the past year or two and on some occasions they've let me watch the food prep from the doorway of the kitchen to pick up cooking techniques (though usually I use that time to try and spot ingredients they refuse to let me know about when I ask ;P )
Generally speaking almost all of them use a variant of the traditional Char Siu sauce which involves mixing varying amounts of hoisin sauce, oyster sauce, garlic, ginger, soy, sugar, spices and sometimes bean curd to get that distinct deep red colour (though more often just straight red food coloring is used).
I've tried a lot of pre written recipes as a base for my own that I'm still wokring on and the best by some distance was the one below. It's relatively simple to put together and the finished article is the closest you'll probably get to a home made version without using pork broth as a base.
www.madewithlau.com
The Lee Kum Lee jarred variant linked above is very convenient and tastes pretty good. I know for a fact some takeaways use it in place of an in house version, but for me it misses the mark and is nowhere near as good as a homemade version, even a simple one like that I've linked.
Generally speaking almost all of them use a variant of the traditional Char Siu sauce which involves mixing varying amounts of hoisin sauce, oyster sauce, garlic, ginger, soy, sugar, spices and sometimes bean curd to get that distinct deep red colour (though more often just straight red food coloring is used).
I've tried a lot of pre written recipes as a base for my own that I'm still wokring on and the best by some distance was the one below. It's relatively simple to put together and the finished article is the closest you'll probably get to a home made version without using pork broth as a base.
Dad's : A Chinese Chef's Secrets (Video)!
Learn how a 2x James Beard Award Winning Chinese Chef cooks this recipe, drawing from over 50 years of experience.
The Lee Kum Lee jarred variant linked above is very convenient and tastes pretty good. I know for a fact some takeaways use it in place of an in house version, but for me it misses the mark and is nowhere near as good as a homemade version, even a simple one like that I've linked.
There's nothing Cantonese about anything served up in British takeawaysIt's quite hard to nail a recommendation for Cantonese takeaway sauces, not least because they can change from shop to shop! I've made it a bit of a project of mine over the past 5 years to try and imitate as many 'simple' cantonese takeaway dishes as possible from home. I've even gotten very friendly with my local over the past year or two and on some occasions they've let me watch the food prep from the doorway of the kitchen to pick up cooking techniques (though usually I use that time to try and spot ingredients they refuse to let me know about when I ask ;P )
Generally speaking almost all of them use a variant of the traditional Char Siu sauce which involves mixing varying amounts of hoisin sauce, oyster sauce, garlic, ginger, soy, sugar, spices and sometimes bean curd to get that distinct deep red colour (though more often just straight red food coloring is used).
I've tried a lot of pre written recipes as a base for my own that I'm still wokring on and the best by some distance was the one below. It's relatively simple to put together and the finished article is the closest you'll probably get to a home made version without using pork broth as a base.
Dad's : A Chinese Chef's Secrets (Video)!
Learn how a 2x James Beard Award Winning Chinese Chef cooks this recipe, drawing from over 50 years of experience.
The Lee Kum Lee jarred variant linked above is very convenient and tastes pretty good. I know for a fact some takeaways use it in place of an in house version, but for me it misses the mark and is nowhere near as good as a homemade version, even a simple one like that I've linked.
If you just want a sticky Chinese takeaway style marinade, then a mix of honey, five spice, a little chilli oil for heat, soy sauce, garlic,, ginger, bit of rice wine if you've got it, will hit all the familiar flavour notes.
Associate
There's nothing Cantonese about anything served up in British takeaways
True, but only in the same way Indian, Tandoori or Turkish Cuisine has been bastardised to suit a broader palate. You'll get specific menu items that are only vaguely inspired by true Canton or Chinese dishes, but depending on what places you go to there can be quite a wide range of items now that more or less represent the dish it originally came from. For every Orange Chicken and Kung Pao you'll get a great Char Siu or Mapo Tofu, depending on the restaurant of course. Hell, one of my locals even does pretty good Congee now!
let me know how it goes. will probably try that myself with maybe a bit of extras.
Soldato
Don't be afraid to use rubs.
Often with ribs it works better than a marinade, I guess it depends on how you are planning to cook them?
will be oven. not got a barbecue
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"100% natural" but ingredients list chemicals and E numbers? Definitely looks good though.This is what I use..
Brilliant stuff, and cheap from Amazon.
Soldato
chemicals do occur naturally lol. E numbers are given to all sorts of things, eg:
E300 = ascorbic acid = most fruit and veg have this. etc
E300 = ascorbic acid = most fruit and veg have this. etc
Soldato
Soldato
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Id probably just mix some soy, oyster sauce, ketchup, stock/cornflour and msg with a bit of white pepper.
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Brain fart moment