Sticky Five Spice Ribs with Lemongrass Rice

This is a pretty foolproof method to make delicious ribs and all you need is an oven. Aaand a little patience. They are first braised in a flavourful liquid for fall-off-the-bone tenderness, then finished at high heat until they are burnished with sticky glaze. They won't have the smoky grilled flavour that rib aficionados may demand, but I think they're great as they are.

I've made (faux) barbeque ribs using this method, but was in the mood for something different this time around. I'm not sure how five spice ribs came into existence, but it just seems to work well with the pork. Chinese five spice powder is typically a combination of anise, cinnamon, cloves, fennel, and szechuan peppercorn, lending a spicy, warm woodsiness to whatever it seasons. (That just sounded like a perfume description, didn't it?) 

I served these with some lemongrass jasmine rice. This involves tossing a lemongrass stalk, bruised with a few whacks of a cleaver, in with the rice while it cooks. That's it. Just remember to remove the stalk before serving!

Recipe after the jump...

Balancing Act: Thai Steak and Glass Noodle Salad

Thai cooking is all about balance, which is true for many Asian cuisines (and cultures, I suppose. Something about that whole yin and yang concept...) Like good music, a dish works when all its elements blend harmoniously. On the other hand, contrast is also important to keep it from being too bland and one-note.

Take this salad for example. The sweet honey, sour lime, and salty fish sauce in the dressing mingles with the mellow warmth of the chili flakes. It coats and blends the flavours of the noodles and fresh vegetables. But the coolness of the noodles, heat of the steak, and crunch of the cashews ensure that your diners are anything but bored after a few bites.

This delicious salad is perfect for a refreshing dinner during the last fleeting moments of summer. Satisfaction (although not Enlightenment) guaranteed.

Use Your Noodle: Asian Peanut Noodle Salad

These noodles are big on peanut and sesame flavour. This an excellent make-with-whatever-is-in-the-fridge dish. It's also perfect to make extra for lunch the following day.

I used cucumber, mango, and grape tomatoes here. Other tasty things to throw in:
-shredded carrot
-bean sprouts
-bell peppers
-green onion
-snow peas
-cooked, shredded chicken
-cooked prawns
-firm tofu
-toasted cashews
-chopped peanuts
-toasted sesame seeds
-fried noodle/wonton strips

I like to use fresh ramen noodles, but they're a little hard to find. You can substitute capellini (angel hair pasta) or whole-wheat spaghetti (as in the recipe) instead. It'll be just as delicious, promise.

Asian Peanut Noodle Salad

Ingredients

Serves 4

• Coarse salt
• 12 ounces whole-wheat spaghetti
• 1/4 cup creamy peanut butter
• 3 tablespoons dark-brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1/2 to 1 teaspoon red-pepper flakes

Directions

1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Drain pasta.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

Adapted from Martha Stewart (May 2008)
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