Local Style Fried Short Ribs
I love short ribs and like to try different methods of cooking them. In this version, I cook the ribs down in a local-style asian marinade then batter and flash fry them to finish.
- 1-1/2 lb Beef short ribs
- 1 green onion stalk
- 2 pieces Fresh ginger root
- 1 Clove garlic
- 1 Clove star anise
- 1 tbs Aloha shoyu
- 1 tsp Sugar
- 1 tsp Salt
- 1/3 tsp Sesame oil
- Water to cover
- 1 Egg
- 3 tb Cornstarch
Order Hawaii's Best Local Dishes Cookbook - Pork Adobo, Oxtail Soup, and Honey Glazed Walnut Shrimp to Lazy Style Laulau, Portuguese Bean Soup, and the island style Loco Moco. These are the recipes passed on from friends, coworkers, and relatives; the local favorites that are found at potlucks and beach barbecues through the Islands.
1. Chop ribs in 1- by 2-inch sections. Place in a saucepan.
2. Cut green onion stalk in two; slice ginger root; crush garlic. Add to pan along with star anise, soy sauce, sugar, salt and sesame oil.
3. Add cold water to cover and bring to a boil. Then simmer, covered, 45 minutes to 1 hour. Drain, reserving liquid. Let ribs cool.
4. Beat egg lightly and blend with cornstarch to a smooth batter. Thin slightly with reserved beef stock. Dip short ribs in batter to coat.
5. Meanwhile, in a wok heat oil to smoking. Add ribs, several at a time, and flash-fry until golden. Drain on paper towel and serve.