This is one of Steve Raichlen’s recipes from: Steve Raichlen’s Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Every year my family has a different regional theme for our holiday meal. These themes are entirely decided by the whims of my father. Several years ago, my family was celebrating Thanksgiving with some friends from Hong Kong, so we decided to have all the traditional foods done in a Chinese Style. This recipe came from my mother’s hairstylist’s mother, who wanted her children to share holiday traditions that were Chinese and American.
This is an adaption of a Malay Chinese spice recipe which is “guaranteed” to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.
This is something that I do mainly for my father because he really loves Chinese food. If you can’t find Chinese noodles you can substitute Thai noodles. Please don’t use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family’s tastes and no one else’s.
Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted.
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