Shanghai Ribs to start and Mango Sticky Rice to end

These Shanghai ribs are something I have been making for years.  The recipe really needs to be tweaked so I am reposting.

3 racks of ribs – have your butcher cut them into individual pieces – this is key
3/4 cup dark Chinese soy sauce (this is a tad thicker and you can get it online or at a specialty store but Kikkoman is fine)
3/4 cup sugar
4 chunks of ginger – give them a hit with your knife to smash them down a little
6 scallions cut into slices
1/3 cup Mirin

In a large non-stick ( non-stick is almost the key here otherwise a nightmare to clean ).  Put in the ribs and add the soy sauce and sugar.  Mix the ribs up.  Add the ginger and scallions.

Pour the Mirin and 5 cups of water.  Bring to a boil.  Cover the pan and turn down to medium-low.  Simmer for about 35-40 minutes.

Take off the lid and then crank up the heat to high.  Let this boil down until the sauce gets thick and syrupy.  It is one of those things that at the end, it happens quickly.  It is good to continue to turn the ribs a bit through this process.  I always leave a little on the bottom for pouring over the top of the ribs for the sauce.

It takes a while for the liquid to boil down but this recipe should make a difference.  Toss some chopped cilantro on top before serving.  We served this with an Asian slaw and a spicy cucumber dish.

Mango Sticky Rice is one of my favorite desserts.  You have to start early on this just like hummus.  The rice needs to marinate in the coconut juice for hours.

1 15 ounce can of unsweetened coconut milk

1 1/2 cups sweet Thai rice ( I bought some Thai Jasmine Rice for this, not sure that is the one but it was fine)

3 tbsp. light brown sugar

1 1/2 tsp. kosher salt

3 ripe Mangos cut into cubes

Toasted sesames or poppy seeds for the top and also a lime for zest.

In a medium sized bowl pour in the rice, the coconut milk and fill the can of coconut milk with cold water and add them too.  Cover the bowl and let this sit 8 -12 hours.

Take a large saucepan with a lid.  Put the lid in the middle of a kitchen towel and take the four edges and bring to the top, and then secure it so it looks like a hat.  We used tin foil to keep the towel secure.

Drain the rice in a fine-mesh strainer, keep the liquid to use.

Put the rice and 3/4 cup of the liquid in the saucepan, bring to boil and then down to simmer, put the towel covered lid on top.  After 15 minutes, check to see if the rice is done and not sticking to the bottom.  If the rice isn’t done, keep cooking.  If it is done, take off the heat and let is stand for 15 minutes with the towel lid on top.

I’d take some of the liquid left and put a tablespoon of brown sugar in it and boil that down to get thick and syrupy.  Might even need two tablespoons of brown sugar.  Do this while the rice is sitting.

Divide into four bowls, add mango, scatter the sesame seeds (or poppy) over the top and also lime zest.  Take your syrup and dribble over the top to add some liquid.  Serve.  This is a major treat.