For the spareribs750g/1½lb pork spareribs600ml/1 pint groundnut (peanut) oil For the marinade1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce1 tbsp Chinese black rice vinegar or cider vinegar2 tsp sesame oil1 tbsp corn flourFor the sauce2 tbsp finely chopped garlic2 tsp five-spice powder3 tbsp finely chopped spring onions3 tbsp Chinese rock sugar or granulated sugar3 tbsp Shaoxing rice wine or dry sherry150ml/5 fl oz chicken stock1½ tbsp light soy sauce2 tbsp dried grated orange peel85ml/3fl oz Chinese black rice vinegar or cider vinegar
Peter Kimmich on 09 Apr 10Located in the Century City shopping area, this upscale, contemporary-Zen restaurant fuses Chinese with Indian cuisine, creating an amazing and decidedly unique dining experience everyone should try at least once.
Yreach Hyd on 16 Dec 10Hey, did you see the recipes on YReach.com, they are simple and easy. I've prepared the spicy Vegetable Biryani and it is utterly delicious. Check out many dishes of South Indian, North Indian and Continental food recipes, cooking tips and many more. I love YReach.
