Kitchen To Kitchen: Bonnie’s | American Express

Backed by his Amex Gold Card, content creator Yiming Lin brings Chef Calvin Eng’s iconic rib sandwich from the Bonnie’s kitchen to his own, recreating a delicious, nostalgic dish. See the recipe below!
INGREDIENTS
Marinade:
Dark soy sauce - ¼ cup
Light soy sauce - ¼ cup
Hoisin sauce - ¼ cup
Dark brown sugar - 2 tbsp
Ketchup - 1 tbsp
Maltose - 2 tbsp
MSG - ½ tsp
Sweet potato starch - 1 tsp
Rose wine - ½ tsp
Garlic, grated - 2 cloves
Ginger, peeled, grated - ½ piece
Namyu, fermented red tofu - 1 cube
Glaze:
Marinade - ¼ cup
Honey - 2 tbsp
Maltose - 2 tbsp
Sweet potato starch - 1 tsp
Water, cold - 1 tsp
Hot Mustard:
Hot mustard powder - 2 tbsp
Rice vinegar - 2 tbsp
Water - 1 tbsp
Salt - pinch
MSG - pinch
Sugar - pinch
Misc:
Rack of baby back ribs
Yellow onion, sliced into rings
Milk buns
Japanese mayo
Bread and butter pickles, sliced
PREPARATION METHOD
Prepare the ribs:
1. Combine marinade ingredients in a bowl and whisk until well combined. Set aside ¼ cup of marinade for the glaze.
2. Remove silverskin from ribs if needed. Cover the ribs in the marinade in a large baking dish and cover. Refrigerate overnight, or at least 8 hours.
3. Cover and steam for 90-120 minutes, meat-side down.
4. When ready, using a paring knife, slice down on each rib bone and pull each bone out. Once all bones have been removed, flip the ribs over and place another sheet tray over the top. Place some heavy weights on the top of the ribs and refrigerate for 2-3 hours. This will allow the meat to stay moist while cooling and for it to absorb more flavor while allowing the whole thing to flatten out a bit.
Make the glaze:
1. Combine the reserved ¼ cup of marinade with the honey and maltose and set aside in a small pot.
2. Mix together the sweet potato starch and cold water and slowly drizzle that into the simmering pot and whisk to combine and thicken.
Make the hot mustard:
1. In a small bowl, stir together the mustard ingredients until smooth and well combined.
Assemble the sandwich:
1. Heat the broiler to high and warm the ribs all the way through. Once warmed through, glaze each rib generously. Place ribs under the broiler until sticky, glossy, and heated through with some charred burnt bits all over.
2. Slice the buns in half and spread the inside of each with the Japanese mayo. Toast the buns until golden and warmed through. Slather the tops with your hot mustard sauce.
3. Top each with rib meat and assemble with the onions, pickles, and rib drippings.
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Kitchen To Kitchen: Bonnie’s | American Express
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