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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

Ingredients  2 cups water  1 cup cooked Thai jasmine rice  1 cup thinly sliced Chinese celery (including the leaves), or spring onion half teaspoon preserved cabbage 2 tablespoons fish sauce  1 tablespoon Maggi seasoning  1 tablespoon garlic, thinly sliced  Shiitake mushrooms, sliced (optional) 1 teaspoon Thai pepper powder fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.  Method  In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally.  Now add the shrimp, and cook until they turn pink.  Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.