Sweet and Sour Spareribs

Not many Chinese restaurants prepare this.  I think it is because of the small bones.  But, this is one of my favorite dishes.  This is a new version of a classic using ketchup and canned pineapple.  You can use fresh pineapple if you prefer. Asian grocery stores have spareribs already cut into 1-2 inch strips. All you do is cut between the bones. What I love about this is you get the sweet and sour flavors, but without the heavy breading.

Ingredients:
1 lbs of spareribs (cut into bite size pieces)
Enough oil (canola or peanut) for deep frying

Marinade:
2 tblsp of light soy sauce
salt and pepper
1 tsp sugar

Sauce:
3 tblsp rice wine vinegar
3 tblsp sugar
2 tblsp light soy sauce
2 tblsp ketchup
1 green bell pepper (rough chopped)
1 small onion (rough chopped)
1 carrot (sliced)
2 cloves garlic (minced)
1/2 inch ginger (minced)
3.5 oz canned pineapple chunks or fresh equivalent

Combine marinade ingredient and pork. Stir until well coated.  Let marinate for 1 hour. In a deep pan or pot add enough oil to fry the ribs. Heat the oil. Deep fry spareribs in batches for approximately 8-10 minutes until done and brown.  Drain on a papertowel and set aside.

In a small bowl, combine vinegar, sugar, soy sauce and ketchup.  Set aside.

In a deep pan, heat 1 tblsp of oil (can use from the deep frying). Stir fry garlic and ginger for approximately 1-2 minutes.  Add bell peppers, onions and carrots and continue to stir fry for another 2 minutes.  Add the sauce mixture and allow to come to a boil.  Add the spareribs and pineapple chunks.  Continue cooking and stirring until everything is heated through.  Serve over white or fried rice.  Enjoy!

Nilagang Manok (Filipino Chicken Vegetable Soup)

This is not your ordinary chicken vegetable soup. As with many island cultures, soup is very big in the Philippines served over rice.  You can use beef instead of chicken if you prefer.  There are no strict rules on the vegetables either.  Use whatever yo want, when I cannot find bok choy, I use cabbage. Cheyote is good with this and I have seen potatoes as well.   This is very popular in many Filipino homes since it is an easy meal to prepare with lots of vegetables.  The chicken broth just feeds your soul.  Now, I did make some changes to the original recipe.  I find I like more seasoning in mine.  I played around until I came up with this version.

Ingredients:

1-1/2lbs chicken pieces (breasts, thighs, drumsticks, etc.)
2 cloves garlic (minced)
1/2 inch ginger (minced)
2 small stalks celery (whole w/leaves)
6-8 peppercorns
3-4 carrots (peeled and cut)
1 small onion (peeled and quartered)
8 cups chicken broth
1 bay leaf
1/2 lb of green beans
8 baby bok choys (cleaned and removed from core)
2 tblsp canola or olive oil
Salt to taste

In a large stock pot, heat the oil, then add onion, garlic, bay leaf, peppercorn and ginger.  Cook while stirring for approximately 2-3 minutes.  You want the onions to be a little soft and translucent, but do not want the garlic or ginger to brown.  Add 8 cups of chicken broth, celery, carrots and chicken. Allow to get to a roiling boil, then reduce the heat to continue a low boil for approximately 30 minutes or until chicken is cooked through.  Remove and discard celery stalks and bayleaf.  Season with salt and add green beans; continue to cook for another 5 minutes.  Add the baby bok choy and continue cooking for another 5 minutes.  Taste and season with salt if needed.  In a bowl, add rice and spoon nilaga over the rice. Don't forget to be generous with the broth.  You can season to taste with patis (fish sauce).  Enjoy!