This dish received its name from the fact that various cold, thinly sliced meats are arranged on a platter to resemble the beautiful span of a peacock tail. No precise recipe can be given. It can be as extravagant or simple as time, money and ingenuity allow. Cooked ham, white cooked chicken, roast meats,abalone,braised duck and red simmered meats can be cut into equal sized, very thin slices.
It is easiest to slice the meats with a commercial meat slicer, but, assuming that one is not available, be sure the meat is very cold or even partially frozen and your knife extremely sharp before you slice the meats. Asparagus sliced hard boiled eggs, radishes,cucumber slices, carrot flowers,pineapple wedges, Chinese preserved eggs and many other things can be used for decoration.
Thai Cuisine
For instance, the slices of hard boiled egg topped with red and green fruit in the represent the eye on the peacock feather, On top of the crisp roast belly of pork in the center and surrounding it are beautiful birds and flowers cut from carrots. Hoisin sauce and plum sauce can be served as dips on the side.
Peacock Platter and Barbecued Spareribs
Barbecued Spareribs (4 American servings /6 Chinese servings)
2 pounds spareribs
Barbecue sauce:
2 cloves garlic, crushed and minced
3 tablespoons soy sauce
1 tablespoon sherry
3 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon honey
1 tablespoon chicken broth
1 tablespoon oil
6 to 8 onion brushes
Methods:
Choose short boned spare ribs if possible. Remove fat from ribs and trim ribs neatly. Leave the sheet of ribs in 1 or 2 pieces but cut halfway between each rib. Combine all the remaining ingredients except the onion brushes. Pour sauce ingredients over the ribs and allow the ribs to marinate for 3 hours. Turn the ribs every hour. Place ribs on a foil covered rack and roast for 45 minutes in a 400 degree oven. Garnish with onion brushes and serve immediately.
Peacock Platter and Barbecued Spareribs
Thanks To : Kitchen Exhaust Fans
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