The Dim Sum Field Guide by Carolyn Phillips

Author:Carolyn Phillips [Phillips, Carolyn]
Language: eng
Format: azw3, epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2016-08-29T16:00:00+00:00

GENUS 咖啡排骨 • kāfēi páigú • gaa3 fe1 paai4 gwat1

IDENTIFICATION Marinated ribs are coated in an egg batter, fried until very crispy, and then quickly chucked into a syrupy mixture of strong coffee, sugar, and soy sauce. This thick, sweetened coffee syrup forms a deliciously brittle surface once the sugar hits the cool air. The ribs may be crosscut into bite-size pieces or left as long bones; in either case, they encourage extended nibbling in order to gnaw out every last morsel of flavorful meat, chewy tendon, and glassy crust.

At their best when just out of the fryer, the ribs feature gentle bitterness of the coffee, sweetness of the sugar, and savoriness of the soy sauce, making a satisfying range of flavors against the mouthwatering pork. Exterior is glazed and crunchy; interior is meaty and juicy.

DEFAULT SAUCE OR DIP

Sometimes has a dollop of sweetened whipped cream on the side to enhance the coffee notes and make this seem like an extraordinarily hedonistic take on Viennese Kaffee mit Schlag.

NESTING HABITS

A doily or lettuce leaf is sometimes called upon to disguise any oil.

ORIGINS

Most definitely a brainchild of Hong Kong’s creative chefs, this unique dish weds the iconic Chinese dish of spareribs with an unmistakably Western flavor: coffee. This is a relatively new genus in the large family of fried pork dishes, and its combination of dark coffee with sugar and soy sauce is now sometimes used to season other rich dark meats, like duck and goose, although pork ribs remain the hands-down favorite.

SPECIES

Coffee Chicken Wings

咖啡雞翅

kāfēi jīchì • gaa3 fe1 gai1 ci3Sectioned chicken wings are braised in a similar sauce, but usually are not deep-fried first.

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