Red Ginger Sauce / 紅薑汁

A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers

Using pink ginger in Japanese cuisine

This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood.  Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading

Red-Cooked Pork Shoulder 红烧肉

A Classical Chinese Technique
Soy Sauce and Shaoxing Wine the Key

“Red-cooking is the typical family cooking.” — Buwei Yang Chao

How to do classic Chinese red-cooking hong shao techniqueRed-C

Red-Cooked Pork Shoulder

Red-Cooking is slow cooking with Soy Sauce. Here’s an exam;ple of the basic Chinese cooking technique called Hong Shao  红烧  or Red Cooking.

It’s called Red-Cooking because of the Soy Sauce, which imparts a rich flavor and a reddish-brown color.

Red-Cooking is used for a number of Meats, Fish and Vegetables, including Pork Shoulder, which is a good choice for this method. Continue reading

Cantonese Style Baked Spare Ribs

A Classic Cantonese Formula
Tomato Catsup Meets Hoisin Sauce

 

How to cook delicious Cantonese style baked spare ribs

Cantonese Style Baked Spare Ribs

There is no end of good recipes for Chinese-style Spare Ribs.  This one may be the best of them all — the decision is largely a matter of personal taste.  But they are very easy to make, delicious and the recipe is easy to follow and fool-proof.

The recipe was received many years ago from a Chinese-American friend of Cantonese origin living in San Francisco. It reflects the way her family made Spare Ribs, baked in an ordinary kitchen oven and in some ways cannot easily be improved upon. Continue reading