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!

Bola-Bola (Sweet and Sour Meatballs)

This is a very beautiful and colorful dish.  It is a great hit with kids and people who are picky about Asian foods.  This also quick and easy to fix and gets a lot of ooohhhs and ahhhhs, plus it taste fabulous.  You can do the quick version by replacing the home made meatballs with pre-made from the grocery store.  I recommend IKEAs. If those are not available, those from the grocery store works, just make sure you do not get the Italian style.  The seasoning does not work with this dish.  If you have time, home made is the best. I used different color bell peppers, but you can use one color if you prefer.

Ingredients:
1/2 cup soy sauce
1/2 cup coconut vinegar or apple cider vinegar
1/2 cup water
3/4 cup sugar
2 tblsp corn starch
3 tblsp olive or canola oil
3-4 stalks of celery (sliced diagonally)
4 roma tomatoes (cut in quarters)
1 medium onion (sliced)
1 large bell pepper or 1/2 of 3 different colors (cut in strips)
1 lb meatballs (home made or pre-made)

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 tblsp garlic powder
1 tsp sugar
salt and pepper
1 cup olive or canola oil

For meatballs:  combine all the ingredients except for the oil.  Mix well.  Pinch off approximately 1 tblsp and form into a ball in your palm.  Repeat until you have made all the meatballs.  Heat the 1 cup of oil on high in a deep sauce pan. Fry meatballs in batches until brown and done.  Remove from oil and set aside.

In a large pot or dutch oven.  Pour the vinegar, soy sauce, water and sugar.  Allow to simmer until sugar disolves.  Add the meatballs and set temperature to low.   In a separate frying pan, heat 1 tblsp of the oil.  When oil is hot, add onions and celery.  Season with salt and pepper.  Stir fry for approximately 2 minutes.  Transfer to pot with meatballs and sauce.  Heat another tblsp of oil in the frying pan.  Add the bell peppers, season with salt and pepper, and stir fry until crisp tender for approximately 2 minutes. Transfer to the pot with the meatballs and sauce.  Heat the last tblsp of oil, add the tomatoes and season with salt and pepper.  Stir fry until slightly scorched, approximately 1-2 minutes. Transfer to the pot.  Stir the vegetables with the meatball and sauce until all the ingredients are well incorporated.  Increase the heat to allow a low boil.  Place the cornstarch into a small bowl.  Add a little water to make a watery paste.  Make sure the cornstarch and water are mixed well with no lumps.  Pour the cornstarch mixture into the pot directly on the sauce.  Stir well to ensure the cornstarch is well incorporated.  Continue to boil for another 4 minutes to allow the sauce to thicken.  Stir occassionally during this process.  Once sauce has thickened, serve over steamed rice and enjoy.  With the sweet and sour sauce, this is great with shrimp fried rice.

Coconut Shrimp with Sweet and Sour Guava Sauce

This is really wonderful. I think it is better than what you get at the restaurants.  It is not as sweet which I prefer.  It is another easy recipe to fix and so very impressive when done. People will think you have gone "gourmet" on them. The recipe calls for "Panko" which is Japanese bread crumbs. This is what make this really great. You can find panko at any Asian grocery store. I am also starting to see it at some high end American grocery stores as well (Central Market, etc.) You need to measure it out and not go by weight, if you don't, you will end up wasting a lot. So make sure you measure.

Ingredients:
1 1/2 lbs shrimp (16/20 count)

1/3 cup all-purpose flour
3 eggs
1 cup coconut flakes
1 cup toasted cashew nuts (crushed or finely chopped)
1 1/2 cups panko (Japanese bread crumbs)
4 cups vegetable oil, for deep frying

Sweet and Sour Guava Sauce:
1/2 cup ketchup

1/4 cup white wine vinegar or apple cider vinegar
2 teaspoons soy sauce
1/2 cup granulated sugar
1/2 cup guava juice
1 1/2 teaspoons minced garlic
1/4 teaspoon hot pepper sauce (optional)
1/4 cup pineapple juice
1/4 cup cornstarch mixed with 3 tablespoons water, for thickening

For the sauce:
In a medium saucepan, heat the garlic stirring constantly.  Add ketchup and all the ingredients, except cornstarch mixture. Stir sauce until well blended, bring to a boil. Add the cornstarch mixture, stirring constantly to make sure no lumps develop. Reduce heat and simmer, stirring frequently until thickened.

For shrimp:
Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in separate bowl. Third bowl, mix the coconut flakes, cashew nuts and panko together.


Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut breading, making sure it is totally covered. Bread all the shrimp at the same time. Heat oil in a deep pot or wok over medium heat. Check to make sure it is hot before adding shrimp by dropping a little of the breading. If it sizzles, you are ready. Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown.  Do not over crowd in the pan or they will stick together; drain on paper towels. You can serve it with the sweet and sour guava sauce on the side for dipping or you can toss in the sauce.  It is great with fried rice or steamed white rice.  You can also serve this with the sauce on the side as an appetizer. Enjoy!