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**myhoang** · 20-04-2008, 02:16 PM

Barbecue Pork Ribs
(Brought to you by: Mrs. Thu Ha Pham)

Ingredients:

4 pounds pork ribs
1 cup Che Hou Sauce*
1/2 cup Hoisin Sauce **
1/2 cup Barbecue Sauce
3 Tbsp Oyster Sauce
3 Tbsp Cooking Wine
2 Tbsp Soy Sauce
4 Tbsp Lemon Grass (chopped)
2 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
2 tsp Brown Sugar
1 Tbsp Honey

Instructions:

Mix ingredients, cover and put ribs in a zip lock bag and place in refrigerator.
Marinade meat for 3-4 hours or overnight.
Bake in oven at 375 F for 45 minutes.
Remove from oven and BBQ on the grill until done.
Enjoy your cooking and bring the happiness to your table with friends and family.
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* chee hou sauce = che hau sauce = chu hou paste. Shopping hints: This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets. Substitutes: hoisin sauce (Very similar, but less spicy.)

** Hoisin sauce - A classic Chinese sauce used in peking duck, barbeque and Moo Shu Pork. This spicy sweet sauce is great as a dip and for cooking meat, vegetables or noodles. Use 3 tbsp for 1 lb of food. Notes: This is a sweet and garlicky bean sauce that's often used as a dipping sauce. Available in Asian markets and in many large supermarkets. Substitutes: Simmer for 12 minutes: ¾ C pitted prunes + 2 C water + 1 tablespoon crushed garlic, then add 1 ½ tablespoons soy sauce + 1 ½ tablespoons dry sherry and puree. OR ¼ C soy sauce + ¼ C plum sauce + 1 teaspoon flour + dash five-spice powder + dash garlic powder + sugar or honey to taste. OR chee hou sauce (spicier) OR apple butter. OR sweet bean sauce (spicier)

Hoisin sauce

By Barbara Burke
Special to the Star-Bulletin

Seasonings made from fermented soybeans are among the oldest forms of food flavoring. The ancient Chinese turned soybeans into a thin, salty sauce as early as 200 B.C., according to Jacki Passmore, author of "The Encyclopedia of Asian Foods and Cooking." Soybean-based sauces, such as hoisin, enhance and intensify the taste of many Chinese dishes, as well as foods from other Asian cuisines.

The basics: Hoisin sauce is a sweet, reddish-brown sauce widely used in Chinese cooking, both as a seasoning and a condiment. Its primary ingredients are fermented soybeans, sugar, garlic, chili peppers and spices, such as Chinese five-spice or star anise.

Selecting: You'll find a fair amount of variety among commercial brands of hoisin sauce, so try several and decide which you like best. Some brands are so thick that you have to spoon them out of the jar, while others have a thinner texture, like ketchup. A redder variety is sometimes called "barbecue sauce," but should not be confused with "Chinese barbecue sauce," which contains dried fish. A spicier version of hoisin is called "chee hou" sauce.

Storing: Hoisin sauce is sold in jars and cans. Store it in a tightly sealed, nonreactive container (glass jars are fine). Refrigerate after opening. Stored properly, this condiment should keep indefinitely.

Use: Hoisin sauce is a versatile ingredient with a sweet, pungent Chinese flavor. It is probably best known as an accompaniment to Peking duck and mu shu pork. Hoisin sauce is also served as a condiment for roast pork and poultry. It adds body and flavor to marinades and glazes that can be used with grilled meats. Dilute hoisin with a little hot water and mix with a dash of sesame oil and sugar for a nice dipping sauce.

Where to buy: Hoisin sauce is widely available at supermarkets and at specialty grocery stores. Cost is $2 to $3 for an 8- to 10-ounce jar.

http://www.chinesetakeaways.com/Ingr...in%20Sauce.jpg

http://www.ctfood.se/u_img/CHEE_HOU_..._CHUN_425G.jpg

**myhoang** · 20-04-2008, 02:28 PM

bác HK ơi bác thử xem coi ngon hok nha..........

Thông Báo

Korean BBQ sauce??

Korean BBQ sauce??

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