Coffee Spareribs

Ingredients
600g spareribs, cut into 5cm pieces
1 egg white, lightly beaten
Corn flour for coating
Oil for deep-frying
1 tbsp oil

Seasoning
1 tsp sugar
1/2 tbsp Shao Hsing Hua Tiau wine
1/4 tsp salt
1/2 tsp pepper
1/4 tsp Chinese five-spice powder
1/2 tsp instant coffee granules

Sauce ingredients
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tbsp H.P. sauce
1 tsp red wine vinegar
1 tsp sugar
1/2 tsp instant coffee granules
1 tsp Chinese rice wine
1 tbsp water

Directions
Marinate spareribs with seasoning ingredients for at least 2 hours. Just before deep-frying spareribs, stir beaten egg white into the marinade. Remove the spareribs and coat evenly with corn flour.

Heat oil for deep-frying until hot and deep-fry spareribs until golden brown. Drain oil and leave aside.

Reheat a clean wok with 1 tablespoon of oil and add combined sauce ingredients.

When it begins to boil, return the spareribs to the wok and stir-fry until sauce is thick and dry.

Dish out and serve with garnishing.

Coffee-Flavoured Icing

Ingredients
150g butter (at room temperature)
250g icing sugar
1 tsp instant coffee
2 tbsp cold milk
1/2 tsp vanilla essence
1/2 tsp coffee essence


Method
Dissolve the instant coffee in the milk. Set aside. Cream butter until light and creamy, then gradually beat in icing sugar, adding a little of the coffee-flavoured milk. Add essences and continue to beat until light and fluffy.

Coffee Ice-cubes

Ingredients
1 heaped tbsp instant coffee
2 tbsp sugar
350ml hot water

Method
Mix all the ingredients together. Leave to cool, then pour into ice-cube trays and freeze.