Baked Pork Ribs Rubbed with Mustard Celery Seed

Makes 4 to 6 servings.

4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water

Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.

Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.

Fresh Lotus Root Salad

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Wonton Soup

Serves 4 to 6.

½ pound lean pork, chopped
1 tablespoon soy sauce, or to taste
1 teaspoon minced fresh ginger
½ teaspoon salt, or to taste
6 tablespoons (10 ounces) frozen spinach, chopped and drained
½ pound (3½-inch square) wonton wrappers (available at Asian markets)
2 quarts boiling water
6 cups chicken broth
1 cup coarsely chopped fresh spinach leaves

Combine the pork, soy sauce, ginger, and salt in a large bowl. Fold in the cooked and drained spinach and mix well.

Place a teaspoon of the filling just below the center of each wrapper. Fold one end of the wonton over, tucking it beneath the filling. Dampen the edge to secure it. Roll it between your hands to form a small cylinder. Pull the 2 ends down beneath the roll until they overlap. Using damp fingers, pinch the ends firmly to secure.

Drop the wontons into rapidly boiling water. Bring again to a boil, then lower heat and simmer for 5 to 6 minutes, or until pork is thoroughly cooked, yet the wontons are still a bit firm. Drain the wontons and discard the water. Add the broth to the 5-quart pot and bring to a boil. Add the fresh spinach and wontons. Bring to a boil once more then serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Hungry Ghost Week Menu

This week: Another great Taiwanese menu from Karen Hulene Bartell's Best of Taiwanese Cuisine!

Hungry Ghost Menu

Wonton Soup
Fresh Lotus Root Salad
Baked Pork Ribs Rubbed with Mustard Celery Seed
Straw Mushrooms and Snow Peas
Orange and Honeydew Wedges
Candied Lotus Seeds
Grape Tomatoes*

Taiwan has a counterpart to Halloween, but, instead of one day, this celebration lasts a month. The seventh lunar month is known as Hungry Ghost Month. The first day is called the Opening of the Gates of Hades; the last is called the Closing of the Gates of Hades. People believe that for a month, hungry ghosts walk the streets, looking for a good party. The fifteenth day of the seventh month is especially ominous. Many Taiwanese stay home that day, hoping to avoid an unlucky encounter with a ghost out enjoying the festivities. They display fruit, alcohol, and cigarette offerings on small tables outside their front doors. They light incense and burn ghost money (silver paper rectangles that look like money) to appease the hungry ghosts. They hold colorful parades, wear over-sized effigies of Buddhist saints, and light millions of firecrackers, hoping to frighten away the evil spirits. What better time to hold a party?

*Grape tomatoes are very sweet tomatoes about the size of grapes. These are considered a fruit, not a vegetable, and are eaten for dessert.

Chinese cut-out image courtesy of Karen Hulene Bartell.

Date-Filled Wontons

Use the peelings of only organically grown oranges.

Makes 48 wontons.

4 (8-ounce) packages chopped, pitted dates
2 cups finely chopped walnuts
½ cup grated orange peel
½ cup orange juice, as needed
1 pound (3½-inch square) wontons, purchased of made
3 cups peanut or vegetable oil
2 tablespoons confectioners' sugar

Combine the chopped dates, walnuts, and orange peels and roll into a large ball. If necessary, add a little orange juice to help make the mixture cohesive. Taking about 1 tablespoon of the mixture, roll it between your palms into a 1 x 1/3-inch cylinder. Place it in the center of a wonton and fold a wonton corner over it, tucking it beneath the date filling. Roll up, jellyroll fashion. Twist ends to secure. Add the oil to a wok or deep fryer and heat to 375˚. Deep-fry 9 to 10 wontons at a time, turning occasionally, for 2 to 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on absorbent towels. Continue until all the wontons and fillings are used. Dust with confectioners' sugar before serving. Make the day before, place in plastic bags or airtight containers, and refrigerate. Pop a few into the microwave to reheat for the two of you, and enjoy.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.