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CHINESE PAI-KU (Chinese Sweet and Sour Spareribs), Chinese
Par boil spareribs. Cut ribs into mouth-size pieces. Wash once. Bring more water to a boil, add 1 ½ tsp. salt, and boil ribs until they shrink and bone shows on tip. Skim. Drain. Save liquid for soup stock. Cool ribs.
Flour ribs in paper bag with cornstarch. Fry in deep frying pan with chopped garlic until brown, stirring constantly. Drain extra melted fat. Add seasoning in order, additional sweetness or sourness according to individual taste, and let simmer for 20 minutes, stirring often. Add sliced vegetables and pineapple chunks and cook 5 to 10 minutes. Vegetables should be crisp when served. Serves 8.
Contributed by Mrs. Bee Tanimoto, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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