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New Wave Asian: Cambodian Street Ribs

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There is something about these "street foods" which attract professional Chef's. Every Chef I know, once they come back from an Asian country, can't stop talking about whatever street food they gnashed their teeth around. I think it's a safe bet to say that most Chef's are seduced by "street food."

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This particular type of "street food" I had in Cambodia. When I walked by the family who was cooking over a simple garbage can, I looked down and saw some beef sitting in a dark liquid. Since my health insurance was paid up, I decided to try their fare. What ended up in my mouth was a tender boneless rib with a taste that was sublime. Since there was a language barrier, I was never able to get the recipe used but a few years later when mentioning this to a Cambodian Chef I met, he told me what he thought was probably in the mariande.

So, this is that recipe. It is not exactly like the meat I ate on that street of Cambodia but it is pretty damn close. I have adapted the preparation of the dish because, well, I just can't bring myself to cook over a garbage can!

Ingredients needed to make Cambodian Street Ribs (serves 2):

  • 4 strips flank ribs (with or without bones)
  • 1/4 cup very strong black tea
  • 1 Tbs. oyster sauce
  • 2 cloves garlic, minced
  • 1/2 tsp. Chinese 5-spice powder

Steps:

  1. Lay the ribs in a shallow dish.
  2. In a medium bowl, whisk the remaining ingredients.
  3. Pour the marinade over the ribs and toss to coat. Let marinate at room temperature 30 minutes.
  4. In a medium saute pan or skillet, heat a little oil over medium high heat.
  5. Carefully place the strips of ribs in the pan and cook about 7 minutes per side (or to desired doneness).
  6. Remove from the pan and serve!

Chef's Note: If you are a griller, these can be grilled perfectly which, as it happens, is how they serve them in Cambodia!

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!

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