Recipe Guide

Cambodian BBQ Pork Spare Ribs Recipe only This Cambodian BBQ pork spare ribs recipe is full of sticky, juicy Asian flavors with just a twist on the usual western style recipes. The addition of star anise is a great way to give this a unique taste of Asia. Remember the quality of the ribs will make or break this dish. Thanks for liking the history of Asian food. INGREDIENTS 3 garlic cloves  1 tablespoon chopped fresh coriander root or ground coriander powder 6 tablespoons palm sugar 7 tablespoons plum sauce 2 tablespoons light soy sauce (salt reduced) 2 tablespoons oyster sauce 1 teaspoon ground white pepper 1 teaspoon ground star anise 1 kg pork spare ribs, chopped into pieces (ask your butcher, baby back is the best) METHOD 1. Using a blender, blend the garlic and coriander roots into a paste. In a large glass bowl, combine all the ingredients and rub the marinade all over the ribs with your fingers. Cover with plastic and marinate in the fridge overnight. 2. Heat a BBQ or oven (1...

Burmese Pork Sausage Recipe only This Burmese pork sausage is a free-form sausage which does not use a sausage skin or piping. They are great as an easy meal with Asian greens or served with mashed potato. This is very much considered street food in Burma and can be found readily for a quick snack like the Isan sausage in Bangkok served in a plastic bag with fresh chilies, cabbage and sliced galangal to eat on the run. INGREDIENTS 3 coriander roots 1 lemongrass stalk, white fresh part only, trimmed and chopped 4 garlic cloves, chopped 1/2 teaspoon ground white pepper 1 small red chili, chopped 2 teaspoons fish sauce 2 teaspoons sugar 300 g mince pork METHOD 1. Using a pestle and mortar or food processor, pound or blend the coriander, lemongrass, garlic and pepper to a fine paste. 2. Add the chili, fish sauce, sugar and pork to the paste mixture and combine well. Form into sausage shapes. 3. Heat a BBQ or grill and cook the sausage for 4-5 minutes each side until cooked through. Serve a...