Green beans and sugar snap peas sauteed with garlic and some chicken.
Ginger + Five-Spice Ribs Roast, and spicy hoisin sauce glaze.Also along with these is a mixed salad of cucumber, lettuce, and tomatoes. (Hehe.. No, I did not eat this dinner. Maybe the tomatoes, cucumber and lettuce sandwich.)
2 comments:
As usual, that looks delicious! I always wonder how people manage to get that gorgeous glazey look, it's something I struggle with hehe.
Yum. :)
Hi!
What I do is scoop out all the juices (usually, there are) after baking the ribs and put a glaze* on. With the broiler on, put the ribs back into the oven (right underneath the broiler). Keep an eye on it, it'll burn very quickly! Then take the ribs out, glaze the other side, and back under broiler.
For glaze, I usually use a mix of hoisin sauce, bit of water, chili flakes, and some pepper. You can add a bit of lemon juice, if you like sweet and sour glaze. For this glaze, I was out of hoisin sauce, so I used soy sauce, water, sugar. You can even mix the meat juices that you scooped out with hoisin sauce for a glaze.
The sugar will caramelize under the broiler, and will make the meat reddish brown.
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