SPICE - Savory Peppery Infusion of Chinese Essence

1. Have you ever thought about what transforms a good dish into something truly unforgettable? 

   The secret lies in SPICE! Whether you're whipping up a late-night stir-fry or prepping for a weekend barbecue, 

   SPICE is the essential ingredient your kitchen has been missing. 

   Dinner just got a serious upgrade with SPICE (Savory Peppery Infusion of Chinese Essence). 

   This isn’t just any seasoning; it’s like taking a flavorful trip through the bustling markets of China and bringing

   that experience right to your bowl. 

   🍜 Picture the delightful scent of toasted Sichuan peppercorns mingling with rich soy sauce and fragrant herbs.
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5. 1

   Soak Beef Ribs in Water for 30mins even if its frozen. Chopped up the ingredients. To cut the ribs, cut it in chunks and use the back of the knife beat it then snip the top of the ribs.

   

   
6. 2

   Before Marinating, completely pat those ribs dry (twice).
   Now mix the Ribs Sauce together with ribs as you see the ribs will soak all the sauce up. This is a very important step which makes the taste and softness. Leave it for 3 hrs in fridge before cooking.

   

   
7. 3

   1 spoon of Oil mix in ribs before frying them. Add a dash of oil in pan then fry in high mid heat. Both sides 1 min then take out

   

   

   
8. 4

   Same pan remove some oil if too much, then add onions and red pepper for 1 min. Now add garlic and shallots and sear for 30secs. For me I love pepper so I will put around 1 spoon but you can reduce the amount if you like. Now add 1 capful of ShaoXing wine and stir for 30secs. For the Black Pepper Sauce mix with a spoon of cornstarch and abit of water, and Pour into the pan, stir until it thickens abit. Taste test, add more season if needed.

   

   

   
9. 5

   Now throw those ribs into the pan together with the sauce and add 1 tsp of dark soya sauce to colour. Quick Mix then plate. Serve Hot. Done!

   

ingredients

1 spoon Ginger Juice

1 spoon light soya sauce

1 tsp maggi sauce

1 spoon oyster sauce

1/2 tsp white pepper

1 tsp black pepper

1 capful of ShaoXing Wine

3 tsp cornstarch

1/2 tsp dark soya sauce

1 spoon egg white

1 spoon oil put b4 pan sear

Black Pepper Sauce

1 spoon Soya sauce

1 tsp sugar

1 spoon oyster sauce

1 tsp white pepper

1 tsp Black soya sauce

During Pan Fry

1/2 onions

Sweet Red Pepper

1 spoon minced Garlic

2 cloves minced shallots

1 spoon Black pepper

1 spoon cornstarch (in sauce)

1 tsp dark soya sauce

1 capful shaoxing wine