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Malyasian rib spring rolls with maple and tuong basil sauces

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Ingredients

Malyasian short ribs
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
Crisp spring rolls filling
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
  • 1/4 cup olive oil
  • 2 tablespoon garlic fresh chopped, fine
  • 1 tablespoon medium carrot
  • 2 ounce 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 pepper black, milled
  • 2 pound short rib meat (shredded by hand)
Malaysian peanut slaw mix
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
  • 1/4 cup olive oil
  • 2 tablespoon garlic fresh chopped, fine
  • 1 tablespoon medium carrot
  • 2 ounce 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 pepper black, milled
  • 2 pound short rib meat (shredded by hand)
  • 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 stick carrots peeled matchstick
Crisp spring rolls rolling
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
  • 1/4 cup olive oil
  • 2 tablespoon garlic fresh chopped, fine
  • 1 tablespoon medium carrot
  • 2 ounce 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 pepper black, milled
  • 2 pound short rib meat (shredded by hand)
  • 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 stick carrots peeled matchstick
  • 10 spring roll wrapper
  • 1/2 cup egg whites (lightly whisked)
  • 2 ounce short beef
  • 1 ounce vegetable mix
Lite soy dipping sauce
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
  • 1/4 cup olive oil
  • 2 tablespoon garlic fresh chopped, fine
  • 1 tablespoon medium carrot
  • 2 ounce 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 pepper black, milled
  • 2 pound short rib meat (shredded by hand)
  • 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 stick carrots peeled matchstick
  • 10 spring roll wrapper
  • 1/2 cup egg whites (lightly whisked)
  • 2 ounce short beef
  • 1 ounce vegetable mix
  • 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
Peanut dressing
  • 1/4 cup olive oil
  • 2 pound sterling silver beef short ritbs 1-bone
  • 2 tablespoon porcini mushroom seasoning (market salamander brand)
  • 1 teaspoon pepper black, milled
  • 1 cup garlic cloves
  • 2 tablespoon ginger peeled rough, chopped
  • 8 tablespoon full length stems fresh rosemary
  • 1 cup port wine
  • 1/4 cup olive oil
  • 2 tablespoon garlic fresh chopped, fine
  • 1 tablespoon medium carrot
  • 2 ounce 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 pepper black, milled
  • 2 pound short rib meat (shredded by hand)
  • 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 stick carrots peeled matchstick
  • 10 spring roll wrapper
  • 1/2 cup egg whites (lightly whisked)
  • 2 ounce short beef
  • 1 ounce vegetable mix
  • 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
  • 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 ounce 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

Preparation

Baking Directions:

Malaysian short ribsPreheat 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 fillingIn 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 mixPlace all items into a bowl and evenly mix.

Crisp spring rolls wrapPlace 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 sauceIn 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 dressingPlace 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.