That looks and sounds killer Dom!!! Nicely done!!!
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Ah-So Chinese Ribs, Beef Teriyaki, Fried Rice
- Thread starter lunchman
- Start date
Tiewunon
Well-known member
For the folks in S. Florida Winn Dixie carries the sauce. This New England transplant stocks up on it when snow-birding and then lug it back to Virginia.
Not sure if other Winn Dixie stores carry it.
Not sure if other Winn Dixie stores carry it.
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
That sauce glows in the dark right?
Wow, I've never seen anything as neon as that but the end result sure was OK, and so was the fried rice on the flat top.
To be honest I've done many varieties of this and I always change it from using a bought sauce, to using a home made mix based on my long time Hong Kong experience...even down to using the red food colour powder in the marinade which is a much deeper red than that sauce you have there. I wonder the sugar content in that too.. I bet it's very high.
You might not want to baste any more of that sauce on it as it would make it too sweet.
Maybe try a small amount of rock sugar melted down in some water with some soy and rice wine vinegar added. Throw in some garlic for extra measure... some star anise and just reduce it down till sticky. Baste with that, I dare say you will get what you are looking for.
Cheers!
Bill
Wow, I've never seen anything as neon as that but the end result sure was OK, and so was the fried rice on the flat top.
To be honest I've done many varieties of this and I always change it from using a bought sauce, to using a home made mix based on my long time Hong Kong experience...even down to using the red food colour powder in the marinade which is a much deeper red than that sauce you have there. I wonder the sugar content in that too.. I bet it's very high.
You might not want to baste any more of that sauce on it as it would make it too sweet.
Maybe try a small amount of rock sugar melted down in some water with some soy and rice wine vinegar added. Throw in some garlic for extra measure... some star anise and just reduce it down till sticky. Baste with that, I dare say you will get what you are looking for.
Cheers!
Bill
