Video and Recipe: Malaysian Rib Spring Rolls

From Denny: This video was originally run for the Fourth of July season, yet good food is good any time of the year. Right now, tail-gaters for the football season are looking for the unusual take on barbecue ribs and this recipe just jumped out at me to post. As an American kid who spent time in Asia, I grew to love Asian cooking and this chef just captures such wonderful flavors in this recipe you just have to try it! Chef Halston's recipe is both unusual and innovative.

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Finger-licking good! Malaysian rib spring rolls, a mouthwatering Asian-themed dish

Malyasian rib spring rolls with maple and tuong basil sauces

From: Chef Andre David Halston

INGREDIENTS

Malyasian short ribs

• 1/4 cup olive oil
• 2 pounds Sterling Silver beef short ritbs 1-bone
• 2 tablespoons porcini mushroom seasoning (Market Salamander brand)
• 1 teaspoon black pepper, milled
• 1 cup garlic cloves
• 2 tablespoons ginger, peeled and rough-chopped
• 8 full-length stems fresh rosemary
• 1 cup port wine
• Beef stock (enough to cover by 3/4)

Crisp spring rolls filling

• 1/4 cup olive oil
• 2 tablespoons garlic fresh chopped, fine
• 1 medium carrot
• 2 ounces leek, white and green julienne
• 1/2 pound Napa cabbage, shredded
• 1 tablespoon ginger, fresh peeled, very fine dice
• 1 tablespoon porcini seasoning
• 1 teaspoon sea salt, granulated fine
• 1 teaspoon black,peppe, milled
• 2 pounds short rib meat (shredded by hand)

Malaysian peanut slaw mix

• 3 full leaves white cabbage, fine shredded
• 3 full leaves Napa cabbage, fine shredded
• 1 full leaf red cabbage, fine shredded
• 2 leaves baby arugula leaves shredded
• 25 sticks carrots, peeled matchstick

Crisp spring rolls rolling

• 10 spring roll wrappers
• 1/2 cup egg whites (lightly whisked)
• 2 ounces short beef
• 1 ounce vegetable mix

Lite soy dipping sauce

• 1/2 cup lite corn syrup
• 1/2 cup soy sauce, light
• 1/4 teaspoon red pepper flakes
• 1/2 cup green onions, sliced 1/4-inch
• 1 teaspoon mustard powder
• 1 tablespoon Dijon mustard
• 1 tablespoon sesame oil
• 1/4 cup brown organic sugar
• 1 teaspoon ginger powder
• 1/4 cup rice vinegar, seasoned Marukan

Peanut dressing

• 1/2 cup rice vinegar, seasoned
• 1/2 cup peanut butter, creamy
• 1/2 cup soy sauce, lite
• 1/4 cup sesame oil
• 3/4 cup olive oil
• 4 ounces cilantro, fresh leaves, no stems
• 1/3 cup sugar, organic white
• 1 tablespoon mustard, ground dry
• 1 teaspoon ginger, dry powder
• 1 tablespoon Malaysian chili sauce
• 1 teaspoon black pepper, milled fine

DIRECTIONS

Malaysian short ribs

Preheat oven to 250 degrees; you need the oven for 4 hours.

In a pan over high heat, warm the pan for 1 minute. Evenly sprinkle the meat with porcini mushroom seasoning.

Add the oil to the pan. Evenly cover the bottom of the pan with pieces of short ribs. Cook to a nutty brown color on one side; turn over, add the garlic cloves and ginger and cook to nutty brown. Add wine and bring to a boil. Add the beef stock and bring to a boil. Remove from the heat. Cover with a lid and place into the oven. Set the timer for 4 hours.

After cooking, place the pot uncovered into the refrigerator; when cool, remove the meat from the bone.

Spring rolls filling

In a saute pan over medium heat, warm the pan for 1 minute; add the oil and warm the pan for 30 seconds. Add the garlic, carrots, leek, cabbage and ginger; evenly sprinkle the vegetables with the porcini seasoning and sea salt; saute until the vegetables have softened, about 2 minutes. Spread the ingredients on a sheet pan; place uncovered in the refrigerator until cool.

Malaysian peanut slaw mix

Place all items into a bowl and evenly mix.

Crisp spring rolls wrap

Place the wrapper onto a clean sanitized area of a table with one point of the wrapper pointing toward you. Evenly brush the wrapper with the egg whites. Place the beef about 1 inch away from the point in a log shape. Place the vegetables on top of the beef. Place the point over the meat and veg. Mix, squeezing the mix tightly. Roll 1 time. Fold each edge tightly over the top and lightly press to seal. Continue to roll in a small log shape.

Lite soy dipping sauce

In a pot over medium heat add all ingredients; whisk for 1 minute and bring to a boil. Cook for 4 minutes exactly, whisking every minute, and remove. Pour the sauce into a glass or plastic container; refrigerate until cool.

Malaysian peanut dressing

Place the peanut butter in a plastic container. Place your Bermixer into a plastic container, add the vinegar, start the mixer. Add the soy sauce, sesame oil, olive oil, cilantro and mix for a few minutes. Add the sugar, mustard, ginger, chili sauce and pepper; mix for 2 minutes. Cover with a lid and refrigerate.

Recipes: Crab Fingers, Doorstop Pork Chops, Hazed Ribs

Louisiana’s Abita Brewing Company is a bit hit!

This is the place where Louisiana’s Abita Brewing Company began. Since 1994 it has moved to a larger location, growing to more than a local and then regional beer; it now has national presence. Examples of Abita beer: Winter Warmer, a delicate spice taste; Amber Light; Wheat, a summer brew; English Bitter, which has a bite to it; Cask Condition Double Bock, a non-filtered, self-carbonated, hand-pumped, English-style bock; Purple Haze; Turbo Dog and many others. The names as are colorful as the Louisiana people. They also make some great non-alcoholic root beer.

This full service 100 table restaurant in Abita Springs, Louisiana (near Baton Rouge) still retains the original brewing equipment of the brewery’s humble beginnings. Abita Beer can be viewed by diners making special small batch brews for the restaurant.

Martin and Vula Essaied have owned the Abita Brew Pub since 1998. Vula is a native of Greece and Martin is from Tunisia. They met while working in a restaurant in Canada. They say they use beer in 75% of their recipes at the pub.

It didn’t take long for this couple new to Louisiana to start giving Louisianans what they love: seafood and meat dripping in sauces and marinades. They chose to promote locally brewed Louisiana Abita beer. Here are three of their most popular dishes. When you visit south Louisiana, make sure to come by this Abita Brew Pub (985 - 892 – 5837) and the Abita Brewing Company’s site nearby for an enjoyable visit!

***

Brewers’ Crab Fingers


Yield: Serves 4 to 6 as an appetizer

From: Martin and Vula Eaasied, Abita Brew Pub, Abita Springs, Louisiana

Ingredients:

4 Tablespoons butter, softened

2 ounces Worcestershire sauce

4 sprigs fresh rosemary

3 cloves garlic, chopped

Salt, black pepper, Creole seasoning, Tabasco sauce to taste

1 pound crab fingers

8 ounces Abita Amber beer


Directions: Combine all ingredients except the crab fingers and the beer.

Heat sauté pan and add butter mixture. Saute crab fingers in butter.

Add beer and let simmer no more than 4 minutes. Serve with hot French bread.


***

Doorstop Pork Chops


Ingredients:


Cornbread (1 pan of your favorite cornbread recipe)

4 to 6 double-cut (thick) pork chops

Salt, black pepper, Creole seasoning, oregano, thyme to taste

2 green bell peppers, diced

1 large onion, diced

4 stalks celery, diced

½ pound andouille sausage, diced

6 Tablespoons butter or oil

Root Beer Glaze (recipe follows)


Directions: Prepare a pan of your favorite cornbread recipe. Break up cornbread into small pieces.

Combine salt, black pepper, Creole seasoning, oregano and thyme and rub on pork chops. Grill chops and set aside.

Dice peppers, onion, celery and sausage. Sauté in butter or oil until soft.

Combine vegetable sausage mixture with cornbread pieces.

Place a mound of cornbread mixture on plate; top with a grilled pork chop and spoon Root Beer Glaze over chop. Serves 4 to 6.


Root Beer Glaze


3 cups Abita Root Beer

A few sprigs rosemary

Directions: Place root beer and rosemary sprigs in saucepan on simmer. Reduce until you have a thick glaze. It’s ready when it coats a spoon.


***

Hazed Ribs

Yield: Serves 6.


Ingredients:


3 racks baby-back ribs

1 ounce whole black peppercorns

¼ cup Zatarain’s Crab Boil

Salt and black pepper to taste

Abita Purple Haze beer, enough to cover ribs

16 ounces Brewmaster’s BBQ Sauce or your own favorite barbecue sauce recipe

6 ounces Abita Golden Beer

1 bell pepper, diced

½ onion, diced

1 stalk celery, diced

Vegetable oil


Directions:

Combine ribs, peppercorns, crab boil, salt and pepper in a baking pan. Add ribs and enough Abita Purple Haze Beer to cover ribs. Bake in a 350° F. oven for 2 hours or until tender.

Meanwhile, sauté diced vegetables in enough vegetable oil to coat bottom of pan (about 2 tablespoons) until tender. Add barbecue sauce and Abita Golden Beer. Let simmer until mixture thickens.

Grill baked ribs, basting with vegetable-barbecue sauce mixture, until warmed through. Fall-off-the-bone good! Serves 6.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate