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1
In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes.
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2
Add the sambal and tomatoes and stir.
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3
Deglaze with vinegar and add the soy.
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4
Simmer on very low heat for 15 minutes.
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5
Season and check.
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6
Using a hand blender or a food processor, blend thoroughly and re-check for seasoning.
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7
Chill.
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8
For the ribs, cut in half if necessary to fit steamer.
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9
Season ribs with salt and pepper and steam for 45 to 60 minutes.
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10
The ribs should be fully cooked and softened.
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11
Prepare a medium-hot oiled grill.
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12
Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill.
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13
Watch carefully and have a spray bottle of water handy to squelch flare ups.
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14
Rotate and turn the proteins often and brush with additional BBQ sauce.
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15
The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
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16
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper.
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17
Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through.
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18
Slice the vegetables on an angle into 1/4-inch strips.
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19
Toss the vegetables with the juice, taste, and season again.
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20
Roasted Potatoes:
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21
In a large bowl, toss everything together.
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22
Wrap in a double thick foil 'papillote'.
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23
Place on the grill, preferably on indirect heat.
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24
Cook for 45 minutes.
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25
Check for doneness and seasoning.
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26
Plating:
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27
On a large platter, pile the potatoes in the middle and surround with the slaw.
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28
Place BBQ on top and serve.
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29
Drink Suggestions: Shanghai Beer
