Delicious Vietnam Recipe Contest Winner, Doug Sijeleng - Javaholic
On the Grill with Red Boat Recipe Contest Winner, Doug Sijeleng:
Vietnamese Glazed Spareribs
1 TBS oil
3 lbs pork spareribs, cut into 2-inch pieces
2 TBS sugar
2 TBS fish sauce
1 TBS soy sauce
2 medium onions, each cut into eighths and separated
8 cloves of garlic, peeled and minced
2 red bell peppers, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
1 bunch of green onions, cut into 2-inch pieces
freshly ground black pepper
Heat the oil in a large wok or frying pan. Add the ribs and cook on both
sides until browned and almost cooked through, 25 minutes or longer.
(Alternatively, deep fry the ribs in batches, about 6--8 minutes, or grill
over hot coals until almost cooked through.)
Add the sugar to the ribs and cook, stirring, for another ten minutes.
Pour off all but 1 tablespoon of oil from the wok. Add the fish sauce and
soy sauce and stir for five minutes. Add the onions, garlic, and peppers
and stir-fry just until onions are lightly browned and peppers are
becoming soft. Season with pepper and remove to a serving platter.
Garnish with cilantro if you so desire. Serve with steamed rice and
pickled beansprouts and carrots.
Pickled Bean Sprouts
1 pound fresh bean sprouts, tails removed if you wish
1 bunch of green onions, cut into 2-inch lengths
1 TBS salt
4 cups water
1/2 cup distilled white vinegar
Place the sprouts and green onions in a large, non-reactive bowl.
Combine the salt, water and vinegar in a small sauce pan. Bring to a
boil. Stir to dissolve the salt. Cool until warm to the touch. Pour this over
the bean sprout mixture and stir. Marinate for at least one hour, or until
ready to serve. Drain before serving.
These are best eaten on the day they are made. Don't marinate too long
or they will become limp.
1/2 cup water
1/2 cup rice vinegar
1 TBS sugar
1/4 tsp salt
Peel carrots and cut into julienned strips or thin rounds. Combine the
water, vinegar, sugar, and salt in a small sauce pan. Bring to a boil.
Remove and let cool to room temperature. Add the carrots to the vinegar mixture and allow to marinate for at leas one hour. Drain and serve.
Doug Sijeleng - Javaholic
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