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Asian Braised Ribs

These Ribs were actually on offer at the supermarket at £0.90 a bag. They were probably intended for making stock or maybe feeding to dogs? But they looked far too good for that!


Beef Ribs
4 Cloves of Garlic, minced
1 Tbsp of Ginger, minced
300ml of Beef Stock
2 Tsp of Soy Sauce (Gluten free here)
2 Tbsp of Black Bean Sauce
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Hot Chilli Sauce
3 Spring Onions, Sliced for a garnish
1 Tsp of Five Spice
1 Tbsp of Honey
1 Tbsp of Sesame Oil
4 Star Anise
1 Cinnamon Stick
1 Onion, Sliced
A handful of Coriander, chopped for a garnish
1 Red Chilli, sliced for a garnish
1 Tbsp of Shaoxing Wine
Oil to fry
Plain Flour (Gluten free for us)
Salt & Pepper


(1) Fry the Onions, Garlic and Ginger until the Onion is translucent.
(2) Add the Beef Stock and simmer.
(3) Stir in the Black Bean Sauce.
(4) Add the Soy Sauce, Rice Wine Vinegar, Hot Chilli Sauce, Five Spice, Shaoxing Wine, Sesame Oil allow to simmer for a few minutes.
(5) Add the Honey and Brown Sugar and stir until the sauce thickens.
(6) Add the Star Anise and Cinnamon Stick and simmer for another couple of minutes.
(7) Season flour with Salt & Pepper and coat the ribs on all sides.
(8) In a large frying pan with hot Oil brown the ribs on all sides and set aside to drain on kitchen paper.
(9) Once the ribs have cooled place in layers in an oven proof dish, dressing with the sauce so everything is coated.
(10) Cover with foil and place in the oven at 160c for 3 hours.
(11) Garnish and serve over Rice noodles.

There was actually so much meat that we have sufficient in the fridge for another meal. So we’re having a go at Steamed Bao Buns this evening.

Chicken Chow Mein

“Chow mein, in English, means fried noodles, whereas lo mein translates to stirred or tossed noodles. So essentially, it's the way the noodles are prepared that makes them different, as the noodles in both dishes are made from wheat flour and eggs, which is similar to the ingredients of Italian pasta.” - Well that works for us as we used Gluten free Spaghetti!!!!

Also Chicken Breasts are 69p for 2 at Home Bargains at the moment…..

Marinade Ingredients:-

2 Chicken Breasts, cut into strips
2 Tsp of Soy Sauce (Gluten free for us)
2 Tsp Shaoxing Wine
1 Tsp of Sesame Oil
½ Tsp of Ground White Pepper
½ Tsp of Salt

Noodle Ingredients:-

Noodles or in our case Gluten free Spaghetti
1 Tbsp of Sesame Oil

Sauce Ingredients:-

2 Cloves of Garlic, minced
50g of Mangetout, finely sliced
4 Tsp of Soy Sauce (Gluten free here)
1 Tbsp Shaoxing Wine
½ Tsp of White Pepper
1 Tsp Castor Sugar
2 Spring Onions, finely sliced
½ a Red Pepper, finely sliced
A handful of Bean Sprouts
1 Tsp of Chinese Five Spice
Oil to Fry
Salt & Pepper to season


(1) Combine the Chicken with the marinade and leave for a least 20 minutes.
(2) Heat a Wok or large frying pan and add the Oil.
(3) Cook the Chicken for 2 minutes over a high heat and then transfer to a plate.
(4) Add a little more Oil then add the Shallots, Garlic, Mangetout and Peppers.
(5) Boil the Noodles ( Gluten free Spaghetti!!!! - If you’re that way inclined!) until al détente, rinse in cold water and add the Sesame Oil. Set aside.
(6) To the Wok / frying pan add the Soy Sauce,  Shaoxing Wine, Pepper and Sugar.
(7) Return the Chicken to the Wog / frying pan and stir everything together.
(8) Add the Spring Onions and Bean Sprouts.
(9) Simmer until everything is heated through.
(10) Stir in the Noodles ( Spaghetti ) and add a drizzle of Sesame Oil so the Noodles don’t stick together.

This dish doesn’t need anything else, no garnish, no sides. It’s a bit of a ‘Ronseal’ gig. Enjoy…..


Chinese Sticky Pork

The Pork was from the ½ price British Pork promotion in a local supermarket. It was actually a Loin cut but I removed the rind and cut it into very thin strips. It worked!


500g of Pork Loin, sliced
3 Tbsp of Soy Sauce, (Gluten free for us)
1 Tbsp of Sesame Oil
2 Tsp of Chinese Five Spice
2 Cloves of Garlic, minced
1 Tbsp of Ginger, minced
2 Tbsp of Honey
1 Red Pepper, sliced
1 Pac Choy, cut into quarters
A handful of Bean Sprouts
A handful of Mangetout, sliced
1 Shallot, finely diced
Oil to Fry


(1) Place the Pork in a bowl with the Soy Sauce, Sesame Oil, Five Spice, Garlic, Ginger and Honey.
(2) Mix together and let it sit for 10 minutes.
(3) Over a medium heat fry the Pork until it is almost cooked.
(4) In a separate pan heat Oil and stir fry the Peppers &  Mangetout.
(5) Add a splash of Water.
(6) Add the Pac Choy and cook for a further minute.
(7) Stir in the Bean Sprouts.
(8) Add the Pork and stir in.
(9) Stir until the Pork is fully cooked.
(10) T serve drizzle with a little more Soy Sauce and garnish with Sesame Seeds.

We served ours over Rice Noodles. But it would work equally well over boiled Rice.

Asian Chilli & Garlic Prawns

These King Prawns are on a 2 for 1 offer at the moment for £2.95. Two bags was maybe a bit extravagant, but they were good!


Pre-cooked King Prawns
1 Tsp of Sesame Oil
3 Cloves of Garlic, minced
2 Tsp of fresh Ginger, minced
1 Tsp of Chilli Flakes
125ml of Water
2 Tbsp of Chilli Sauce
2 Tsp of Soy Sauce
3 Tbsp of Sugar
1 Tbsp of Rive Wine Vinegar
1 Shallot, finely diced
Oil to fry

To garnish:-

Chopped Chilli
Spring Onion, sliced
Sesame Seeds


(1) Fry the Shallots, Garlic and Ginger until softened
(2) Add the Water, Chilli Sauce, Soy Sauce, Rice Wine Vinegar, Sesame Oil and Chilli Flakes.
(3) Simmer for two minutes.
(4) Add the Sugar and simmer until the sauce thickens.
(5) Add the King Prawns and simmer until they are heated through.

We served ours over boiled Rice with a little home made Kimchi and Pac Choy to add a bit of colour.


Thai Beef Salad

This was actually a Sirloin Steak which I cut the Paddywhack from. Old butchery skills, but nobody wants that bit of gristle in their salad! It cost £3.49, but we had everything else in store which had been budgeted for in other recipes. So I declare this little summery feast “In Budget”. Carrying forward left-overs isn’t really cheating. It’s part of the way we minimize waste and choose what we’ll eat on a daily basis.



2 Birds Eye Chillies, finely diced
2 Garlic cloves, minced
1 Tbsp of Coriander stems, finely chopped
2 Tsp of Sugar
2 Tbsp of Fish Sauce
3 Tbsp of Lime Juice
1 Tsp of Sesame Oil
1 Lemon Grass, finely chopped


A Sirloin Steak, with the tough bit of sinew cut off ( Paddywhack as we called it in the butchers)
1 Tbsp of Oil to fry
Salt and fresh ground Pepper to season


Mixed Lettuce Leaves
8 Cherry Tomatoes, halved
1 Red Onion, finely sliced
1/2 A Cucumber, cut lengthways and rolled
A Handful of Coriander leaved, chopped
A Handful of Mint  leaves, chopped

To Garnish:-

A handful of Peanuts, chopped
Chopped Mint & Coriander leaves
1 Shallot, finely sliced and fried until crispy


(1) Blend the Coriander stems, Chilli, Garlic Salt and Lemongrass until you have a smooth paste. We actually used our Pestle and Mortar .
(2) Set aside.
(3) Oil and Season the Steak and allow to sit at room temperature for 10 minutes.
(4) Fry over a high heat until seared on both sides, but still pink in the middle.
(5) Set aside to rest.
(6) Combine the salad ingredients and add to bowls.
(7) To the paste (1 above) add the Sugar, Fish Sauce, Lime Juice and Sesame Oil. Mix will.
(8) Slice the Steak into 5mm strips and arrange over the Salad.
(9) Pour over the dressing (7 above).
(10) Garnish with Mint, Coriander and copped Peanuts.
(11) Sprinkle the fried Shallot over the top.

The Fish Sauce and Sesame Oil combination in this dish really worked. The recipe sounds complicated, but it’s really not.


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