Char Siu Spareribs
In Hawaii, one of the favorite ways to marinate meat is in char siu sauce. The fundamental ingredients are a sweetener, salt, liquor, and Chinese five spice powder, which is usually made from cloves, cinnamon, fennel, star anise and pepper. Some versions also include ginger or Sichuan peppercorns. You can use this useful marinade with chicken, pork chops, pork shoulder or butt, in addition to the favorite pork baby back ribs. From A Chinese Kitchen.
You’ll see this at barbecues, potluck dinners and at even non-Chinese restaurants in Hawaii.
Chinese cooking has to be the most popular cuisine in Hawaii. It’s found everywhere - buffets, potlucks, local celebrations.
A Chinese Kitchen does more than just show how to cook more than 100 recipes. It takes you behind the scenes explaining the recipes, providing stories, vintage photographs and insights into Chinese food traditions and the Chinese culture and experience in Hawaii.
Former TV reporter and public relations executive Lynette Lo Tom shares recipes from her family and friends. From quick-and-easy to ones that require more time and bring back memories of our grandparents’ cooking. Savor cold ginger chicken, cake noodles, minute chicken, kau yuk (braised pork belly) with taro and other mouth-watering recipes.
Enjoy one of the best selling cookbooks in Hawaii.
Color, 216 pages, hardcover, wire-o, 6X9 inches, published in 2015.
“This book is a treasure of such great recipes. Start cooking and enjoy!” Sigmund Zane, founder of Sig Zane Designs
“Lynette loves to cook and really values the Chinese traditions in Hawaii. This cookbook is a gift that honors our heritage.” Michele Ching Choy, Hawaii Community Leader and Volunteer
“My small kid time comfort foods were delicious, old-fashioned Chinese dishes. Lynette shares these food memories in this cookbook.” Chef Ed Kenney, Kaimuki Superette and Mud Hen Water restaurants.
$21.95, shipping is free.
