Chili Sauce – Let's Cook Together

Spare Ribs (1)

Denis Martel — Sun, 18 Apr 2010 14:00:39 +0000

I find that the ribs taste much better when we take the time to remove as much fat as possible before baking them. I hate to chew on a piece of fat.

Ingredients:

1.5 kg baby back ribs with fat removed
Water
2 large onions, chopped
3 garlic cloves, chopped
15 ml butter
125 ml vinegar
125 ml water
60 ml Chili sauce
30 ml lemon juice
30 ml Worcestershire sauce
7 ml salt
5 ml powder mustard

Method:

Cut the ribs in a portion of about 3 or 4 ribs
Place the ribs in a large pot and cover with water
Boil the ribs for about 45 minutes
During that time, cook the onion and garlic in butter for 5 minutes
Add the other ingredients and cook for another 10 minutes
When the ribs are cooked, drain and transfer to a large baking dish.
Cover with the sauce and cook for one hour at 300⁰F

Spicy Szechuan Beef

Denis Martel — Sun, 18 Apr 2010 13:42:41 +0000

This is an excellent dish for a Chinese meal. I suggest that you serve this with sauté vegetables, a Chinese style roast chicken, egg rolls and steam rice. The trick when you cook Chinese food is to make sure every thing is cut and sliced before your start cooking. This will help because some of the dishes require cooking only at the last minute. That way, you can concentrate on your cooking instead of running all over to cut your ingredients.

Ingredients:

225 g flank steak, cut in thin slices across the grain

Marinade:

15 ml soy sauce
10 ml corn starch
10 ml oil
10 ml wine
1 ml sesame oil

Spicy sauce:

15 ml Chili sauce (or another spicy sauce)
10 ml soy sauce
2 ml sugar
15 ml white vinegar
2 ml sesame oil
1 ml black pepper
1 ml corn starch diluted in a bit of water

Vegetables:

50 ml oil
30 ml fresh ginger, chopped
3 garlic cloves, chopped
1 small carrot, finely sliced
1 celery stalk, finely sliced
50 ml soup base

Method:

Marinate beef in the marinade for about 30 minutes
Mix all the ingredients for the spicy sauce in a bowl
Heat oil in a wok and sauté the ginger and garlic for about 15 seconds
Add beef and sauté 2 minutes
Add carrots, celery and soup base and cook for another minute while stirring
Add spicy sauce and mix well for about 30 seconds
Add diluted corn starch to thicken and serve

Bouillon for Chinese Fondue

Denis Martel — Tue, 13 Apr 2010 00:42:52 +0000

There is no better meal for the winter than a great Chinese Fondue with a bunch of friends. Everybody can eat at their own pace and the meal stays warm. Chinese fondue is not only good with beef but also with big mushrooms and green peppers. Green peppers take twice as long as the meat to cook and the mushrooms twice as long as the green peppers. The best way to cook all this is to first put the mushroom on your fork, then the green pepper and keep the beef for last.

You can drink the bouillon as a soup after breaking an egg in it.

Ingredients:

6 chopped onions
125 gr butter
2 cans beef consommé
3 cans of water
375 ml red wine
50 ml chili sauce
3 bay leaves
4 chopped garlic cloves
50 ml powder beef soup base
5 ml parsley and oregano
Pepper from the mill

Method:

Melt butter in a medium sauce pan, add onion and garlic
Cook for about 10 minutes low-medium heat
Add the remaining ingredients and let them simmer for about 2 hours
Pass the broth through a colander. You may want to make the broth up to this point the night before and refrigerate.
Remove the fat (butter) that has settled on the top
Use thinly slices of beef, chicken or whole shrimps, green peppers cut to cubes, whole mushrooms, or any other vegetable that cooks quickly

Spicy Sauce for Chinese Fondue

Denis Martel — Sat, 10 Apr 2010 18:17:15 +0000

You can diminish the quantity of spices in the sauce, particularly if you want to serve it to your kids.

Ingredient:

200 ml chili sauce
20 ml brandy
15 ml spicy sauce from the Caribbean (I personally use Matouk’s Calypso)
3 ml cayenne
5 ml parsley

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend