Cooking with Bruce : Of marinades and slaw

Hey look, that incredibly popular occasional series 'Cooking with Bruce' is back. Brilliant!

i've decided to explore marinades a bit over the coming weeks, so this will act as a record of what I play with. This has been driven by a strange stirring for the sauce/marinade used on pork ribs, which is odd, as I hate pork ribs. So the following will be using vege's, but can be applied to meat, since that's where I'm ripping the ideas from.
Oh and in a gadget update, I've got a blender. For me, this counts as a massive gadget update, since my kitchen is oddly gadget free.

Chinese 5spice style marinade
4 garlic cloves chopped roughly
ginger - thumb of, roughly chopped
100ml dark soy sauce (or mix of dark/light)
100ml hoisin sauce
50ml honey
1t chinese five spice powder
1T sunflower oil

Blend all these. Roughly chop your veges, I used capsicums, carrots, quorn, chillis - so pretty much what was left in the house. Combine marinade and veges. Bake at 200C for 45mins.

Thai slaw
Carrot, peeled then grated
2x celery stalked, finely chopped
1-2c red cabbage, grated
1 red onion, grated
1 chilli, finely chopped
mint
parsley

Dressing
1T rice vinegar
1T palm sugar
2T lime juice
2T fish sauce
1T chilli sauce
(combine and mix)

Mix slaw, toss dressing through slaw.

Serve the veges/marinade on rice and shake some sesame seeds over it. Slaw on the side baby.

B x