CHINESE DINNER BBQ

• "Drunken" Spare Ribs
• Grilled Scallops with Bok Choy
• 5 Spice Beef Kabob
• Asian Noodle Salad
• Asian Chicken Thighs with Black Bean Sauce

“DRUNKEN” SPARE RIBS 2 racks Pork Side Ribs Marinade 1 cup rice wine vinegar (250ml) ¼ cup grated fresh ginger (60ml) 6 scallions, sliced thin 2 tablespoon chopped garlic (30ml) 2 tablespoon sesame oil (30ml) 2 tablespoon soy sauce (30ml) ½ cup peanut oil (125ml) 9 cups cherry wood chips (2 litres) 1 cup green tea leaves (250ml)

Combine marinade ingredients in a medium bowl. Reserve ½ cup (125ml) of marinade for basting later. Pour remaining marinade over back ribs cover with plastic and allow to marinate in the refrigerator for 3 hours or overnight.

Make 3 smoke pouches by placing 3 cups (500ml) of wood chips (for a gas grill or all the wood chips if using a charcoal grill) into a bowl of cold water to soak for 1 hour. Spread wet wood chips equally on 3 sheets of Aluminium foil. Combine green tea leaves to dry wood chips and distribute evenly over the wet wood chips. Fold up foil into a sealed pouch and pierce multiple times with the tines of a fork, resulting in many holes for the smoke to escape.

Smoke ribs at 220°F/93°C at indirect heat for 3 hours basting with reserved marinade each hour. Change smoke pouch when smoke dissipates. Remove from grill tent loosely with foil and allow to rest 10 minutes. Serve with Hunan BBQ Sauce.

Hunan BBQ Sauce
The juice of 2 Clementine
1 tablespoon grated fresh ginger (15ml)
1 teaspoon chopped garlic (5ml)
2 tablespoons dry sherry (30ml)
1 tablespoon toasted sesame seeds (15ml)
½ cup hoisin sauce (125ml)
1 teaspoon sesame oil (5ml)

In a medium bowl combine all above ingredients. Mix well. Serve with Spare Ribs.

Yield: 2 racks of ribs

GRILLED SCALLOPS WITH BOK CHOY 16 jumbo scallops 16/20 count clean and debearded 8 baby bok choy, cleaned and cut in half length ways Marinade 2 tablespoons soy sauce (30ml) 1 tablespoon fish sauce (15ml) 1 tablespoon honey (15ml) Juice and zest of 1 lime 1 tablespoon grated fresh ginger (15ml) ¼ cup fresh cilantro leaves (60ml) 3 tablespoons toasted sesame seeds (45ml) 1 tablespoon sesame oil (15ml) 1 tablespoon fresh chopped garlic (15ml)

In a medium bowl combine all marinade ingredients and mix until well combined. Pour half of the marinade over scallops and the remaining half over bok choy. Allow to marinade for 20 minutes.

Preheat barbeque grill to 400°F/204°C or high heat.

Remove scallops from marinade and pat dry.

Oil barbeque grill.

Place scallops and boy chop on grill. Grill scallops for 45 seconds per side or until golden brown and slightly crisp exterior. Grill bok choy for approximately 30 seconds per side or until leaves are bright green and heart is golden brown.

Remove from grill. Serve immediately.

5 SPICE BEEF KABOB 3 pounds sirloin steak cut into 1 inch cubes Marinade 3 teaspoons sesame seeds, toasted (45ml) 3 cloves of garlic, finely chopped 1 teaspoon dry chilli flakes (5ml) 2 teaspoons fresh ginger, grated (10ml) 1/3 cup light soy sauce (80ml) ¼ cup white sugar (60ml) ¼ cup dry sherry (60ml) 2 teaspoons 5 spice powder (10ml) 2 tablespoons peanut oil (30ml)

12 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour

Mix together marinade ingredients until well combined. Reserve ¼ cup (60ml) of marinade for basting the kabobs later. Pour the remaining marinade over cubed beef and refrigerate for 5 hours.

Remove beef from marinade and thread beef on skewers, 4 pieces of beef per skewer.

Preheat barbeque grill to 375°F/190°C or medium-high heat.

Place beef on well oiled grill.

Grill beef for approximately 2 minutes per side for medium rare or until desired doneness.

Remove from grill lightly tent with foil. Allow meat to rest 5 minutes.

Yield: 6 kabobs

ASIAN NOODLE SALAD 12 large shiitake mushrooms 2 cups fresh peas, cleaned and julienne (500ml) 2 tablespoons peanut oil (30ml) 3 small head Napa cabbage cut lengthwise into ¼’s Marinade 8 green onions sliced thin 3 tablespoons light soy sauce (45ml) 1 tablespoon sesame oil (15ml) 2 tablespoons rice wine vinegar (30ml) 1 tablespoon sugar (15ml) Juice of 2 lemons 1/2 package rice noodle vermicelli ¼ cup toasted sesame seeds (60ml)

Mix together marinade ingredients in a medium size bowl.
Place all vegetables excluding the snow peas in the marinade and let marinate for 30 minutes.

Preheat barbeque grill to 375°F/190°C or medium-high heat. Oil the grill.
Remove the mushrooms and cabbage from marinade. Drizzle with peanut oil.
Place cabbage on grill and cook for approx. 3 minutes per side or until golden brown.

Place shitake mushrooms on grill and cook for 30 seconds. Flip mushroom and cook for another 30 seconds or until slightly softened and golden. Remove from grill and cool.

Lightly chop cabbage and mushrooms. Place in marinade, add the reserved snow peas and lightly mix.

Pour boiling water over rice stick and let sit for 2 minutes. Drain and rinse with cool water until noodles are cool. Mix noodles with vegetables and marinade. Garnish with sesame seeds.

Yield: 4 servings

ASIAN CHICKEN THIGHS WITH BLACK BEAN SAUCE 12 boneless skinless chicken thighs Marinade 3 tablespoons dry sherry (45ml) 2 teaspoons soy sauce (10ml) 1 teaspoon white sugar (5ml) Mix marinade ingredients until well combined. Pour over chicken and refrigerate for 30 minutes.

Preheat barbeque grill to 350°F/176°C or medium heat.

Remove chicken from marinade and pat dry. Discard left over marinade.

Place chicken on a well oiled grill.

Allow chicken to cook fro 4 minutes per side or until cooked threw and golden brown on the out side. Remove from grill. Lightly cover with foil and allow the chicken to rest for 5 minutes before serving. Serve with black bean dipping sauce.

Black Bean Dipping Sauce
½ cup black bean sauce (125ml)
1 teaspoon grated fresh ginger (5ml)
2 green onions sliced thin
¼ cup Chinese beer (60ml)
1 tablespoon white sugar (15ml)

Mix all above ingredients to combine. Serve with Asian chicken thighs.

Yield: 6 servings



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