Manly’s newest addition to their amazing food scene is Daniel San which is located on the seafront at the Manly Pacific Hotel I think the venue used to be a wine bar but has now been transformed into a cool funky Japanese fusion eatery with tons of vibe ! Take out of your mind the traditional Japanese restaurant and imagine a bright laid back diner style place with everything from stuffed chickens reading books in coups to rubber jelly fish in fairground bags hanging from the ceiling , It sound bizarre and it so is in a fantastic way so much that we went back twice over the weekend to get through more of their menu!!! The food is served as small share plates that are more hawker/street food style than your more traditional Japanese place and Oh my everything that come out is just perfectly cooked and jam packed with flavour !!! My tip is to order as you go as the food comes out really quickly and as they are small share plates means that you can try as much of the menu as you can! They have only been open a few weeks and I’m sure that they will be her for a long time to came! One of may fave dishes was the Sticky Lamb Ribs and below is a recipe for you to try at home!!! Daniel San is a must when you next in Manly or even an excuse to make the trip!
Sticky Asian Lamb Ribs
1kg of lamb breast riblets, cut into single ribs (this was about 14 riblets for me)
2 tbsp brown sugar + 1 tbsp for the dipping sauce
2 tbsp soy sauce + 1 tbsp for the dipping sauce
2 tbsp fish sauce + 1 1/2 for the dipping sauce
2 tbsp peanut oil
2 tbsp tamarind paste
2 tsp sambal oelek
1 tsp ground coriander
2 small garlic cloves + 1 more for the dipping sauce + 1 extra lime to serve
2 tsp finely grated fresh ginger
1 tsp sea salt flakes
2 spring onions
2 tbsp lime juice + 2 – 3 more for the dipping sauce
1 tbsp rice wine vinegar
1 long red chilli
Olive oil for serving
Start by making the marinade, which is super simple. Peel and roughly chop the two garlic cloves and the 2 spring onions. Combine the garlic cloves, spring onions, 2 tbsp brown sugar, 2 tbsl soy sauce, 2 tbsp fish sauce, 2 tbsp peanut oil, 2 tbsp tamarind paste, 2 tbsp sambal oelek, 1 tsp ground coriander, 2 tsp fresh ginger, 1 tsp sea salt flakes and 2 tbsp lime juice in the chopper attachment of a stick blender. If you don’t have that attachment, just anything that will chop and blend the ingredients really well.
Coat your ribs in the marinade and refrigerate for an hour, or overnight. I left mine overnight, just to make sure those amazing flavours soaked in nicely. I ended up marinating them in the tray that I was baking them in. It meant one less dish to wash up, but also because it was flat, the marinade was pretty evenly spread across all the ribs, rather than just falling to the bottle of a boat and only soaking into the bottom ribs.
When you’re ready to start cooking, heat the oven up to 160 degrees celsius. Put the ribs onto a rack over an oven tray, and put aside all the left over marinade. Bake the ribs for 1 1/2hrs, basting them with the marinade once during cooking.
After you’ve basted the ribs, put the rest of the marinade into a pan and bring it to the boil and make sure it cooks well as it’s had raw meat sitting in it.
Now, time to make the dipping sauce. Start by either chopping really finely or crushing the 1 small clove of garlic. Then deseed and finely chop the 1 long red chilli. Next combine the garlic, chilli, 1 tbsp of brown sugar, 1 tbsp soy sauce, 1 1/2 tbsp fish sauce, 1 tbsp rice wine vinegar and 2 – 3 tbsp fresh lime juice in a bowl or jar. Mix it well until the sugar dissolves.
When the ribs have cooked for 1 1/2hrs, remove them from the oven and brush with the hot marinade, and drizzle with a little olive oil. Serve with wedges or lime and the dipping sauce on the side. Don’t forget to have plenty of serviettes on hand, as this isn’t one to eat with a knife and fork…