Ingredients
-
4
-
1/3
-
4 1/2
-
4
-
2 1/4
-
3/4
-
1/2
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Make Shortribs Into Short, Flat Strips. |
|
2
Done
|
Begin by Placing Rib Fat-Side-Up on Cutting Board and Cut 1/4" High Layer Almost (but not Through) the Bottom-Most Section of the Rib. |
|
3
Done
|
Turn Meat Over and Continue to Make 1/4" Layers Until the Rib Is Completely Layered and Is Now One Long Strip. |
|
4
Done
|
Using the Edge of a Chinese Knife or Other Flat Surface, Pound Meat Until It Is Off an Even Thickness. |
|
5
Done
|
Note: Chill the Meat Well. |
|
6
Done
|
This Cutting Method Will not Work Well on Room Temperature Ribs. |
|
7
Done
|
Marinade: (curry Based Blender Sauce) Blend All Liquid Ingredients in a Blender For About 15 Seconds at "blend" Speed. |
|
8
Done
|
Grate the Fresh Ginger Root and Combine With the Minced Garlic. |
|
9
Done
|
Mince the White (only) Portion of the Green Onions. |
|
10
Done
|
Add All Ingredients to Blender Mixture and Operate on "low"" For About 45 Seconds. |
