Pork Baby Back Ribs with Black Bean and Garlic (蒜蓉豆豉排骨, Syun3 Jung4 Dau6 Si6 Paai4 Gwat1)

 

This recipe was updated on 08 Nov 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This recipe is a classic Cantonese-style steamed pork dish using pork ribs and black beans, with a notable twist to the recipe – using the whole pork baby back rib instead of using cut 1- (2.5 cm.) to 2-inch (5 cm.) rib pieces. Marinating the ribs is also not usually done in the classic recipe, so feel free to omit this step if you’re in a hurry to make and eat this dish!

The number of pork ribs used in this recipe is governed by the size of the plate than can be placed into the steamer. You want to have one layer of individual ribs in the plate with the topping. The baby back rib is the right size to fit into the steamer plate for cooking and for eating. You can of course use cut ribs (just pile them in the plate!) in this recipe instead of whole baby back ribs, but normal pork ribs are not recommended since they would be too big to fit into the steaming plate and to eat.

For this recipe, ½ of the baby back pork rib rack was used, about 7 ribs. The whole rack was cut into individual ribs, marinated, and then used in two recipes. The first being this recipe and the other is Pork Baby Back Ribs with Fermented Bean Curd (腐乳排骨, Fu⁶ Jyu⁵ Paai⁴ Gwat¹). Both recipes are classic Cantonese steamed dishes except for the use of the whole baby back rib.

Enjoy!

Pork Baby Back Ribs with Fermented Bean Curd (Fu6 Jyu5 Paai4 Gwat1, 腐乳排骨)

This recipe is a classic Cantonese-style steamed pork dish using pork ribs and fermented bean curd, with a notable twist to the recipe – using the whole pork baby back rib instead of using cut 1- to 2-inch rib pieces. Marinating the ribs is also not usually done in the classic recipe, so feel free to omit this step if you’re in a hurry to make and eat this dish!

The number of pork ribs used in this recipe is governed by the size of the plate than can be placed into the steamer. You want to have one layer of individual ribs in the plate with the topping. The baby back rib is the right size to fit into the steamer plate for cooking and for eating. You can of course use cut ribs (just pile them in the plate!) in this recipe instead of whole baby back ribs, but normal pork ribs are not recommended since they would be too big to fit into the steaming plate and to eat.

For this recipe, ½ of the baby back pork rib rack was used, about 7 ribs. The whole rack was cut into individual ribs, marinated, and then used in two recipes. The first being, Pork Baby Back Ribs with Black Bean and Garlic, whose recipe can be found here, and this recipe. Both recipes are classic Cantonese steamed dishes except for the use of the whole baby back rib.

Enjoy!

Cloud Ear Salmon (雲耳鮭魚, Wan4 Ji5 Gwai1 Jyu4)

 

This recipe was updated on 06 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I originally called this dish, Black Fungus Salmon, but then I thought about the name and decided that it didn’t make the dish sound too appealing or appetizing. So now it’s called Cloud Ear Salmon and that seems a little more mysterious sounding and won’t immediately put off anyone. If you’ve ever eaten black or cloud ear fungus, you’ll know that it’s pretty tasteless and is eaten more for the texture than anything else. I’m sure there’s some traditional Chinese medicinal value, but I don’t know what that would be.

There is also a noodle dish based on this recipe: Cloud Ear Salmon Chow Mein (雲耳鮭魚炒麵, Wan⁴ Ji⁵ Gwai¹ Jyu⁴ Caau² Min⁶).

Enjoy!

Chinese-Style Barbecue Sauce Chicken (燒烤醬鷄, Siu1 Haau1 Zoeng3 Gai1)

This recipe was updated on 15 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

The title uses Chinese-style because the preparation uses Chinese ingredients, but the grilling and smoking of the chicken is typically American. I used mesquite wood to smoke the chicken, which is very American.

I found a bottle of Koon Chun brand Barbecue Sauce in my refrigerator that was almost empty, but there was just enough sauce left to marinate the chicken. The Koon Chun brand of Chinese barbecue sauce taste similar to hoisin sauce, which can be substituted if you can’t find this brand (there are many brands of Chinese barbecue sauce) at your local Asian market. Feel free to substitute your favorite sauce in the recipe.

Enjoy!

Basil Tomato Beef Chow Mein (紫蘇番茄牛肉炒麵, Zi2 Sou1 Faan1 Ke4 Ngau4 Juk6 Caau2 Min6)

This recipe was updated on 17 June 2015. Some instructions and ingredient quantities were changed.

Well it’s that time of year again, when the tomatoes from my garden are abundant and ready to eat. This year I have both red and yellow tomatoes. Time again to make Tomato Beef Chow Mein (番茄牛肉炒麵, Faan¹ Ke⁴ Ngau⁴ Juk⁶ Caau² Min⁶), but unlike the last recipe there’s no curry and I’ve added basil leaves (also from my garden). I also tweaked the sauce ingredients a bit, adding ketchup and the liquid used to cook the noodles. Making the noodles burned and crispy is another variant to this dish, which was done for this recipe.

Enjoy!

Japanese Curry Chicken (咖哩鷄, Gaa3 Lei1 Gai1)

This recipe was updated on 20 May 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

 

Cauliflower is in season now, so here’s an easy to make curry dish using cauliflower and prepared Japanese curry cubes. There are several brands of prepared Japanese curry, I happen to use S&B, and they range from mild to extra hot. There really is no heat in these prepared curry cubes, but the “hotter” the curry, the darker the sauce. In this case, the “medium” version was used. I always marinate my chicken (out of habit and being able to use the chicken in other stir-fry dishes), but you can simplify this recipe and not marinate the chicken at all.

Enjoy!

Chili and Bitter Melon Chicken (辣椒苦瓜鷄, Laat6 Ziu1 Fu2 Gwaa1 Gai1)

This recipe was updated on 08 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements were added.

Bitter melon and some meat (beef, chicken, pork…) in black bean sauce is a classic Cantonese dish. This recipe adds hot red peppers (e.g. serrano, jalapeño, or Fresno) to give the dish added color and, most importantly, a little heat. I also used a prepared black bean garlic sauce made by Lee Kum Kee. You can of course use salted black beans and garlic to make the sauce, but I wasn’t in the mood and took the easy way out using the prepared sauce.

Salting and then washing the sliced bitter melon turns out to be the easiest and fastest way to remove any excess bitterness. If the bitter melon is slightly wet, the salt does a better job. I just use wet hands to mix the bitter melon slices and salt together, and that seems to do the trick. You only need 5 minutes to reduce the bitterness. The bitterness will diminish further the longer you leave the salt on the bitter melon and after 10 minutes, the bitterness will mostly be removed. Another method to reduce bitterness involves blanching the bitter melon before stir frying, but you need another pot and boiled water. The texture of the bitter melon will also be different if you use the blanching method. You can also choose not to reduce the bitter melon’s bitterness at all, in which case just remove the seed and pith, cut into pieces, and cook. I like to pair bitter melon prepared in this manner with pork spareribs.

Enjoy!