Did you know that the first recorded Chinese restaurant in Britain opened in 1907?
Yes, that surprised us too!
Unfortunately, there’s no record of what was on the menu at the appropriately named ‘The Chinese Restaurant’ in London’s Piccadilly Circus, but we suspect the food was very different from what is served in your average Chinese restaurant in 2020.
In terms of takeaways, that goes even further back. There were stalls selling Chinese food around London’s docklands where Chinese sailors had settled. Now, all there is in the same spot are the ubiquitous chains around the 02 arena – oh how times have changed.
Chinese food didn’t really take a grip on the nation until after the Second World War no doubt helped by the millions of servicemen returning from the Far East who had become mesmerised by this exotic food – let’s face it anything would have looked and tasted better than the fare served up in post war Britain 1950s!
Over the years a Chinese takeaway has come a staple in British life and last year it was rated as our favourite takeaway, beating Indian (2nd) and the class fish and chips (3rd).
Of course, your average Chinese takeaway now serves a pseudo-Chinese cuisine based around western tastes, so did you know for example that there’s nothing authentic about dishes like sweet and sour pork, egg foo yung, chop suey and chow mein? Sorry to burst your bubble.
And don’t get us started on being able to go into a Chinese takeaway and order Thai, Indian or Japanese food. What’s all that about? And don’t even get us started on Chicken Maryland!
One of the best things about Chinese food is that it’s much easier to make at home than other takeaway food. Indian food generally entails buying lots of spices, ditto Thai and burgers and pizzas never quite taste the same when you do them yourselves.
So, for this week’s recipe we’re giving you a great ‘fakeaway’ that you can make at home without needing to go out on a cold night in February to pick up.
Sticky Oriental Ribs
Ingredients:
• 900g lean pork ribs
• 100ml hoisin sauce
• 1 tbs clear honey
• 2 tbs light soy sauce
• 1tsp Chinese five spice powder
• 1tbs cider vinegar
• Sat and pepper
Method:
- Preheat oven to 180°C, Gas Mark 4.
- Line a roasting tray with foil and place the ribs into tray. Cook covered with foil for 15 minutes.
- In a bowl or jug mix together the hoisin sauce, honey, soy sauce, vinegar and Chinese five spice and season to liking.
- Remove top covering of foil from pan and spoon sauce over ribs, taking care to coat all sides of ribs. Return to the oven for approx. 40-50 minutes or until ribs are sticky and browned. Baste a couple of times to make sure they go really sticky.
About Jane Beesley
Development & Innovations Chef of SK Foods.
Your food. Our Passion.
