INGREDIENTS

INSTRUCTIONS

In a large nonreactive bowl, stir together the sugar and sesame oil.
Using a small sharp knife, deeply score the meat on the ribs. Add the
ribs to the sesame oil mixtureand toss to coat. Cover and set aside  to
marinate for at least 1 hour at room temperature, or refrigerate
overnight. In a medium bowl, soak the dried mushrooms in the boiling
water until pliable, about 30 minutes. Meanwhile, in a small dry
skillet, toast the sesame seed over moderate heat, stirring
occasionally, until fragrant and browned, about 6 minutes. Let cool
slightly, then grind in a spice mill or crush in a mortar. Add the
sesame powder, soy sauce, scallions, garlic, salt, pepper and grated
pear to the ribs. Stir until well blended. Set aside. Using a slotted
spoon remove the mushrooms from their soaking liquid; squeeze the
mushrooms over the bowl to extract the liquid. Pour the mushroom
liquid through a coffee filter or a strainer lined with cheesecloth
set over a medium flame-proof casserole. Using a sharp knife, slice
off and discard the mushroom stems. Quarter the caps and set aside.
Add 2 cups of water to the mushroom soaking liquid and bring to a  boil
over high heat. Add the marinated ribs, mushrooms and carrots  and
return to a boil. Reduce the heat to moderately low, cover and  simmer
until the meat is tender when pierced with a fork, about 1  hour. Set
aside to cool to room temperature, then cover and  refrigerate
overnight. (The recipe can be prepared to this pint up to  2 days
ahead.) In a small heavy skillet, toast the macadamia nuts,  stirring
frequently, until golden brown, about 5 minutes. Coarsely  chop the
nuts and set aside. Skim the fat from the surface of the  stew. Place
the casserole over moderate heat and cook, stirring  occasionally,
until warmed through, 20 to 25 minutes. Using tongs,  transfer the ribs
to a plate. Increase the heat under the stew to  moderately high and
bring to a boil, then simmer until reduced  slightly, about 8 minutes.
Stir in the rice wine. Return the ribs to  the casserole and continue
to cook until serving time, up to 30  minutes. Transfer the stew to a
serving bowl. Sprinkle the reserved  macadamia nuts on top and garnish
with the Egg Diamonds.  EGG DIAMONDS:  In a small bowl, beat the egg
with 1 teaspoon of water until  completely blended but not frothy.
Grease an 8- or 9-inch skillet and  heat over moderate heat until hot,
about 1 minute. Pour in the egg  mixture and tilt the pan to thoroughly
coat the bottom. Reduce the  heat to low and cook the egg until tust
form bout 2 minutes. Turn the  egg out onto a cutting board. Slice into
1-inch-wide strips, then cut  diagonally into diamonds. (The diamonds
can be made up to 1 hour  ahead.)  Taken from Food & Wine October 1991
pg.118 / West Meets East: The  Flavors of Asia Posted to EAT-L Digest
19 Feb 97 by larrysu  <larrysu@WF.NET> on Feb 19, 1997.

A Message from our Provider:

“Jesus: the most exciting person in the universe”