Miss Saigon Beef Stew {Easy Crock Pot}

Beef Shin - 2 lbs - large cube
Beef Tendon - 1 lb - large cube
Chinese Turnip - 2 lbs - large cube
Ginger - 3 long slices
Cinnamon* - 2 sticks
Amomum Costatum* - handful
Aniseed* - handful
Whole Sze Chuan Pepper* - handful
Salt to taste

Scallion - thin sliced
Coriander - coarsely chopped
Lime - wedges

1- Put beef, tendon, ginger, spices and 3 cups of water in crock pot. High for 4 hours.
2- Discard as much spices as possible, add turnip, cook on high for 2 hours, add salt to taste and cook on high for another 1 hour.
3- Serve with lime, scallion, coriander and Sriracha hot sauce.
4- Great with rice or Pho noodles.

* You can buy pre-packaged Mixed Pho Spices in China town (total 43 g)

Slow Cookery - Chinese Spare Ribs

Spare ribs and shallot right before the slow cooking commence.

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The Dish
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I have just acquired a slow cooker and I am experimenting with it. Here is a recent success - an Asian confusion spare ribs recipe for the slow cooker.


Pork Ribs - 3 lbs - cut into large 4 to 5 large pieces
Chinese Spare Rib Sauce - 4 tbsp
Vietnamese Hot Chili Sauce - 1-2 tbsp
Mirin - 2 tbsp
Sushi Vinegar - 2 tbsp
Shallot - 4 - thin slices
Olive oil - 2 tbsp

1- Broil the ribs on a roasting pan for 25 mins
2- Drain the fat
3- Marinate ribs with the sauce mixture overnight
4- Saute' shallot in olive oil until golden brown
5- Spread on top of ribs in the slow cooker.
6- Cook 6-8 hours on LOW.
7- Serve with rice or green leafy vegetables.


I do not have any pictures of the finished product because they are all gone as soon as the ribs are done. So, there you have it!