Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The Best of Thai Cuisine by Sisamon Kongpan
⅔ pound spareribs, cut into 1 ½ inch lengths and marinated 2 to 3 hours in 1 tablespoon light soy sauce, 1 teaspoon ground pepper, 1 teaspoon salt, 1 teaspoon corn flour, and 1 tablespoon Chinese wine
¼ cup chile, sliced diagonally
½ cup pineapple, sliced into cubes
½ cup onion rings
¼ cup shredded pickled ginger
½ cup tomato, cut into quarters
For the Sweet and Sour Sauce:
½ cup tomato ketchup
¼ cup shredded fresh young ginger
1 tablespoon vinegar
1 tablespoon sugar
½ tablespoon salt
½ teaspoon pepper
3 cups soup stock
Fry marinated spareribs until golden brown in ½ cup cooking oil, then remove from pan and drain.
Mix the ingredients for the sweet and sour sauce in a pot, heat to boiling, the simmer about 15 minutes. Strain the sauce to remove any lumps. When ready to serve, place the ribs on a platter. Heat ¼ cup oil in a frying pan until very hot. Put chile, pineapple, tomato, onion and ginger into the pan and fry until done. Add 1 cup of the sweet and sour sauce. In a bowl, mix 2 tablespoons corn flour with 3 tablespoons water, and add this to the mixture in the pan to thicken it, then spoon over the spare ribs.