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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Salt-and-pepper chicken spare ribs with tamarind hot sauce


"I would love to recreate the chicken ribs I ate at Gingerboy at home. Would you print the recipe?"
George Clancy, Albert Park, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

750 gm chicken ribs (see note) 80 ml (1/3 cup) light soy sauce 80 ml (1/3 cup) Shaoxing wine 60 ml (¼ cup) sesame oil 2 tbsp Chinese five-spice For deep-frying: vegetable oil 225 gm (1½ cups) self-raising flour 3 eggs, lightly beaten 6 kaffir lime leaves, thinly sliced to serve 4 birdseye chillies, thinly sliced, to serve 2 spring onions, thinly sliced, to serve   Tamarind hot sauce 85 ml light soy sauce 70 ml coconut vinegar (see note) 70 ml Sriracha sauce 50 gm tamarind purée 50 ml sweet soy sauce 50 gm chilli jam (see note) 40 gm gula melaka (dark palm sugar), finely chopped Juice of 2 limes 2 garlic cloves, finely chopped

Method

  • 01
  • Combine chicken ribs, soy sauce, Shaoxing wine, sesame oil and five-spice in a non-reactive container, ensuring ribs are completely coated, cover and refrigerate overnight.
  • 02
  • For tamarind hot sauce, whisk ingredients in a bowl to combine, refrigerate until required. This will keep for 2-3 days in the fridge.
  • 03
  • Heat vegetable oil in a deep saucepan over high heat to 180C. Place flour in a bowl and season to taste. Dip ribs in egg, then flour, shake off excess and deep-fry in batches until golden brown and crisp (5-6 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Serve hot, scattered with kaffir lime leaves, chillies and spring onions.

Note Chicken ribs are pieces of bone-in breast; they're available from poultry shops or butchers. You can also substitute chicken wings. Coconut vinegar is available from Asian grocers. Gingerboy makes its own chilli jam; we used shop-bought.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2015

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