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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.
