More Asian Fusion Recipes From Michael Schulson at iVillage.

Steamed Char Sui Spare Ribs

For the brine:

  • Baby back ribs
  • 6 cups water
  • 1 cups salt
  • 3 EA Thai Chili
  • 4 ounces ginger slices
  • 1 tablespoon cloves
  • 1 tablespoon star anise


Combine all and set aside
Brine pork for 12 hours

Marinade for Ribs:

  • 1 cup bean sauce
  • 2 ounces rice vinegar
  • 1 tablespoon garlic, chopped
  • 2 tablespoon oyster sauce
  • 1 ounce sugar
  • 5 ounces oil
  • 1 ounce brandy
  • 4 ounces chicken stock
  • 1 ounce sesame oil
  • 1 ounce mushroom soy


Combine all ingredients
Marinade the ribs that were in the brine for another 12 hours

For the Char Sui Sauce:

  • 6 ounce Char Sui Sauce
  • 2 tablespoon sugar
  • 1 ounce soy sauce
  • 1 ounce oyster sauce
  • 1 tablespoon sesame oil
  • 1 ounce ginger (chop)


Combine all ingredients and reserve


Steam ribs and brush them with Char Sui Sauce
Broil until hot
Serve with mustard sauce brushed on the platter and mustard paste
Garnish with micro cilantro

Chili Rock Shrimp, Pineapple Consomme

For the Chile Vinegar:

  • vinegar (Japanese)
  • 8 PC chili, dry
  • 8 PC chili, Thai
  • 1/2 tablespoon salt


Combine all ingredients and bring to a simmer
Remove from the heat and blend
Don't strain

For the Chili Mayonnaise:

  • 2 ounces garlic, chopped fine
  • 4 ounces butter
  • 4 ounces oil
  • 3.5 ounces chili vinegar
  • 1 1/2 tablespoon salt
  • 2 EA egg yolks
  • Directions:

    Lightly cook garlic in oil and butter (no color)
    Remove from heat and cool to room temperature
    Strain garlic from oil and butter
    Combine egg yolks, garlic and salt in a vita prep
    Slowly pour in oil and butter mixture and emulsify
    Drizzle in vinegar when mayonnaise is to thick

    For the Crispy Ginger and Garlic:

    • 1 ounce ginger, minced
    • 4 ounces garlic, minced
    • 1/2 tablespoon salt
    • 8 ounces oil


    Combine ingredients and cook until golden
    Strain and place onto toweled platter

    For the Pineapple Consomme:


    Peel and chop pineapple
    Blend and strain through coffee filter, add sugar as needed


    Lightly dust rock shrimp with cornstarch
    Season with salt
    Fry a'la minute and place onto a toweled patter
    Toss with chili mayo and plate
    Top with crispy garnish and serve a shooter of pineapple juice

    Taro Lollipops with Minced Pork Filling

    For the Taro Dough:

    • 3 pounds Taro cooked and mashed
    • 12 ounces wheat starch
    • 1 pound wheat starch
    • 2 ounces cornstarch
    • 18 ounces boiling water
    • 1 ounces lard
    • 1 teaspoon salt
    • 8 ounces Crisco
    • 1tablespoon salt
    • 1/3 tablespoon white pepper
    • 1/3 tablespoon ammonium bicarbonate


    Cook the taro in cold water till soft
    Strain and mix with the remaining ingredients till all bound together
    Knead for 2 minutes and let the filling cool before used

    For the filling:

    • 2 cups BBQ, pork, minced
    • 1 cup shallots, minced
    • 1/4 cup scallion whites, chopped
    • 2 ounces chili red
    • 2 tablespoons ginger, minced
    • 6 ounces water chestnuts, diced
    • 1/2 cup hoisin
    • 1/4 cup oyster sauce
    • Salt and white pepper


    Caramelize all ingredients then add pork (except water chestnuts)
    add liquid and glaze
    Fold in water chestnuts
    Serve with Char Sui Bao Sauce on the side

    For Plating:

    Make the dumplings 5 each, the size of a golf ball
    Fry to order
    Plate on a stick and serve on the plastic stand plate

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