b>food coloring or red bean curd (see Cook's Note), and Chinese
In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
eel and five-spice in food processor until combined. Add butter
ushy I've tried other recipes for the dumpling portion, and
ell. Stir together buttermilk and food color. Mix flour, cocoa and
boil until thickened. Add food coloring and mix inches Serve
br>To serve as a Chinese appetizer, cut into 1/4
Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
Pre-heat oven to 350*.
Bake pork on roasting pan rack for 25 minutes on each side.
Slice into 1/8\" thick slices.
Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.
hicken breasts. (I use a food processor and pulse until it
lace whole grain bread in food processor and pulse into crumbs
o it.
Cook the chinese fried rice for 2-3
ixing bowl. Stir in red food coloring. Place pork sections into
om For more indonesian cuisine recipes.
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Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites.
Blend all remaining ingredients.
The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color.
Marinate for at least 3 and preferable 24 hours.
Broil or grill for 3-4 minutes on a side or until the pork is done through.
oney mixed with the red food color.
Return to the
Roast a 2 pound fresh pork butt at 325\u00b0 for 1 hour.
Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
Combine soy sauce, red wine, cinnamon, honey, garlic, food coloring and brown sugar in a low flat dish. Lay 2 pork tenderloins in marinade. Let sit for 1 hour at room temperature, rotating tenderloins several times. Bake at 350\u00b0 for 1 hour and test for doneness. Let cool and slice. Use Chinese hot mustard and sesame seeds for dipping.
In a food processor, finely chop ginger and garlic.
Add scallions; coarsely chop.
Remove from the processor; set aside. In the same processor work bowl, coarsely chop the carrots; remove and set aside.
Add the Chinese cabbage; coarsely chop.
In a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat until hot but not smoking.
Add the ginger, garlic, scallions and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.