The satisfying spicy ribs just crumbled off the bone, and with all of those savory seasonings as an added bonus. It is inspired by a trademark dish from Three Guizhou Men, my all-time favorite restaurant in Beijing that offers authentic Guizhou Cuisine. Guizhou Province borders Sichuan thus is similar in that the food is spicy. Unlike Sichuan food though, it does not prominently feature those numbing peppercorns. The food tends to be mildly sour instead.
- 1500g pork spareribs 整条猪肋排
- 1 tablespoon coriander seeds香菜籽
- 1 tablespoon white peppercorns (or use the same amount of white peppercorn powder)白胡椒粒或者白胡椒粉
- 1 teaspoon salt
- 1 tablespoon light soy sauce生抽
- ½ tablespoon dark soy sauce老抽
- 10 – 12 cloves garlic, peeled
- 1 cup fresh coriander stems and roots, minced香菜梗
- 2 tablespoons Chinese cooking wine
- 1 tablespoon cooking oil
- 1 tablespoon Cooking Oil
- 8-10 mix of green and red chili, cut into small pieces
- 3 tablespoons Fermented Black Beans干豆豉
- 2 tablespoon Seasonings made as indicated above
- 1 tablespoon light soy sauce
- 1/2 tablespoon sugar
- ½ cup water
- 3 tablespoon unsalted peanuts, toasted and roughly chopped
- 1 cup Coriander leaves, roughly chopped, for garnishing
Make the Seasonings
- Wash the ribs and pat dry with paper kitchen towel. To make the meat absorb the seasonings better, you can use a sharp knife to remove the membrane from the back side of the ribs. Line up a baking try with aluminum foil. Place the ribs on top of the tray.
- Place the peeled garlic, coriander seeds, peppercorn seeds, fresh coriander stems and roots, salt and Chinese cooking wine in an electric blender. Pulse until finely minced.
- Scoop out two tablespoons of the seasonings. Set aside for later use for cooking toppings.
Marinate the ribs
- Now let’s coat the ribs with the rest of the seasonings, then Drizzle 1 tablespoon of oil on top of the ribs. The oil helps lock the moisture of the meat when it is cooking in the oven. Cover the ribs completely with another layer of the aluminum foil. Place the baking tray in the middle rack of the oven. Set aside for about 60 minutes.
Grill the Ribs
- Turn the oven on and bring it up to 180C°. And bake for 2 – 2.5 hours till the bones are exposed. The slow cook time ensures the seasoning flavours are to be very absorbed by the ribs.
- Remove the aluminum foil on the top of the tray. Bake the ribs for another 30 minutes (no need to cover the ribs). The ribs are ready to serve when it is nearly falling off the bone.
Cook the toppings
- Place a sauce pan on the stove. Add a tablespoon of cooking oil over low medium heat, add chopped chili peppers and stir fry for a few minutes, add into 3 tablespoons of fermented black bean, stir fry for another 2-3 minutes, add into 2 tablespoons of toppings, 1 tablespoon soy sauce, ½ tablespoon of sugar, 1tablespoon of light soy sauce and ½ cup of water. Once it starts boiling, turn off the heat. The toppings is done.
- Place the ribs on a serving plate. Arrange toppings and peanuts. Garnish with chopped coriander leaves.
- The Seasonings can be made ahead and refrigerated for two weeks.
- You can always make large quantity of the slow cooked ribs ahead of time (until step 5) and store it in the fridge or freezer. When ready to use, just place the desired amount of ribs and bake another 30 minutes then add freshly cooked toppings.
The dish is insanely simple to make yet out of this world satisfying! The ever so popular kimchi, the national pickle of Korea, is also praised as a probiotic food. It makes the dish more digestible, nutritious and flavourful, as well as breaking down toxins. If you don’t like pork belly, then by all means switch to pork tenderloin or a lean pork of your choice. However, added oil will be necessary when using a lean cut.
- 1-2 tablespoons cooking oil
- 200g pork belly, very thinly sliced, 五花肉肉片
- 100g golden mushroom金针菇
- 100g bamboo shoots (optional)
- 2 to 3 cloves garlic, peeled and sliced (optional)
- 200g kimchi (available at most of the Asian markets or click here for home-made kimchi) 韩国泡菜
- 2 to 2.5 tablespoons light soy sauce生抽
- 1 tablespoon caster sugar白糖
- 1 tablespoon corn starch (mix it with 2 tablespoons of water to make water starch) 玉米淀粉
- 3-4 sprigs green chives韭菜, cut into pieces of 5cm in length
- Slice the pork belly as thin as possible or buy pre-cut ones from the store.
- Heat a frying pan or wok over high heat. While the pan is very hot, add 1 to 2 tablespoons of cooking oil and pork belly – adjust the amount of cooking oil depending on the fattiness of your pork belly. Stir fry until turned pale, for approximately 5 to 6 minutes. You should see some fat being cooked out of the pork belly at this point.
- Add the bamboo shoots, garlic, golden mushroom and cook for 2 minutes, then add kimchi into the pan, stir fry for another 2-3 minutes. Mix well. Add 2 tablespoons of light soy sauce and 1 tablespoon of sugar and continue to cook for another 1 minutes. Stir into the water starch (by mixing 1 tablespoon of corn flour and 2 tablespoons of water in a bowl). Fry for another 2-3 minutes till the sauce thickened.
- Turn off the heat. Add sliced green chives. Mix well.
- Ready to serve.
- If you use a store-bought kimchi, make sure to check the ingredients. I use home-made fermented kimchi that’s free of MSG and excessive sugar. Click here for recipe.
This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. Traditionally, this dish calls for beef brisket which is relatively tough cut but really flavorful when prepared properly. If you can access to Chinese butchery, look for the brisket with a layer of membrane attached to the meat. The membrane is a little tougher than the meat but adds even more flavor to the dish.
One of the key condiments for this dish is Chu Hou Sauce柱侯酱, a soybean based sauce commonly use in Cantonese cooking. It tastes and looks somewhat like hoisin sauce but more garlicky. It comes in glass jars under different brands and it can be found in most local Chinese supermarkets. If you can’t get a hold of it, you can substitute with hoisin sauce with additional garlic.
- 600g beef brisket, blanched and cut into bite size牛腩
- 20g ginger, sliced
- 2 spring onions roughly chopped
- 2 tablespoons Chinese cooking wine
- 1 tablespoon cooking oil
- 1tablespoon rock sugar冰糖
- 4 clove garlic roughly chopped
- 5 tablespoons chu hou sauce 柱候酱
- 1 teaspoon oyster sauce蚝油
- 1tablespoon light soy sauce to taste生抽
- ½ tablespoon dark soy sauce老抽
- 2 and ½ cups water
- 300g daikon radish, cut into bite size白罗卜
- 200g carrots, cut into bite size 胡罗卜
- ½ teaspoon Salt or salt to taste
- Water Starch by combining 1 tablespoon corn starch and 2 tablespoons of water. This is to help thicken the sauce
- Scallion for garnish
- Blanch beef brisket – place the brisket in a pot of cold water. Add into 10g sliced ginger, spring onions and 1 tablespoon of Chinese cooking wine. Bring it to a boil. Cook for about 5 minutes. Rinse under the running water. Drain the excess water, cut into bite size. Set aside.
2. Heat up 1 tablespoon of cooking oil in a clay pot or wok. Add rock sugar. Add into rock sugar and cook over low-medium heat for about 3-4 minutes till sugar melted and caramelized. Add into chopped garlic and sliced ginger on low heat until aromatic. About 30 seconds. Add into beef brisket pieces.
3. Add chu hou sauce, oyster sauce, Chinese cooking wine, light soy sauce and dark sauce and stir fry on low heat for 2 minutes. Add 2 and half cups of water and bring to boil. Turn the heat to low and simmer with lid on for about 1.5 hours until tender. Turn the beef with a spatula every now and then.
4. In the meantime, peel the daikon radish and carrots. Cut them into bite-size small pieces.5. Add daikon radish and carrot pieces and mix with the beef. Bring the stew to boil and simmer with lip on until the radish is soft. Add salt. Use a spatula to move around the beef and vegetables to keep them from sticking to the bottom of the pot. Cook about 30 minutes.
6.Pour into the water starch (by mixing 1 tablespoon of corn starch and 2 tablespoons of water). Mix well. Cook until sauce thicken. 7. Sprinkle some scallions and serve with rice or as a noodle soup topping.
I personally think that fresh fish is best eaten steamed in addition to Sashimi and Sushi. For me, nothing tastes as satisfying as delicately steamed fish with a bowl of rice. Though few ingredients are involved, you will need a very fresh fish and a high-quality Chinese cooking wine to make it Chinese-restaurant worthy. The perfect, right amount of steaming time is also critical so that cooked flesh is tender, moist and silky. Never overcook.
- 1 Whole red snapper (or seabass), about 600g红鲷鱼或者海鲈. You may use fish fillet if you find deboning fish troublesome.
- 4 slices ginger 姜片
- 2 tablespoons premium Chinese cooking wine (click here foe homemade Chinese cooking wine)
- 3 spring onions, cut it into slices in 5cm
- 2 tablespoons cooking oil
- 1-2 tablespoons soy sauce生抽
- Scale the fish, discard the guts and clean well (hopefully you can get the cleaned one from your grocery store.) Pat dry with kitchen paper towel. Slice the ginger. Slash the fish on the both sides of the back to allow your seasoning to penetrate evenly later.
- Place the fish in a serving plate (should be able to fit into the steamer pot). Tuck 2 slices of ginger in the belly of the fish then place the other two slices on top of the fish. Sprinkle the fish with two tablespoons of Chinese cooking wine. A high-quality cooking wine is critical for the success of the dish.
- Place a steamer pot in the stove. Add into a big pot of water and bring it to a boil. to Place the serving plate in a steamer. Cover the steamer with a lid. Steam over high heat for 10-12 minutes. You will need reduce 1-2 minutes if your fish is smaller. Use the shortest amount of time you to get the fish cooked but NEVER overcooked.
- Remove the serving plate from the steamer. Spread evenly the spring onions and on top of the fish. In the meantime, let’s cook sauce. Heat the cooking oil in a sauce pan over medium heat for about 2 minutes, then add soy sauce sugar, mix well. Once you see bubbles, turn the heat off. The sauce is done now. Pour the sauce onto the fish in the serving plate.
- Serve the dish with a bowl of rice. By the way, the slightly chewy texture of fish cheeks is simply divine.
Mantou (Chinese Steamed Bun) is a simple bun without filling. I call them Chinese version of dinner rolls. They are great options for breakfast or snack too. Mantou can have many varieties of flavour as you would like. The texture of the mantou is soft but denser than bao.
This chocolate spiral Mantou has a mild sweet and chocolate flavour, it tastes good even on its own. Kids love it so much.
You may make lots of these mantou ahead of time and freeze it. To serve, just steam it again until softened.
Yields about 16 Buns,
- 80g lukewarm water (40°C)
- 2 teaspoons yeast酵母
- 350g plain flour 中筋面粉
- 40g caster sugar 白糖
- 6g coca powder可可粉
- 120g milk (room temperature), It is important to use the milk in room temperature. So either take milk from fridge earlier or heat it up to 40°C
- Split the yeast and place them in two separate bowls with a total of 80g lukewarm water (in 40℃.). Mix well. Set aside for 5 minutes.
- In the meantime, split the flour and place them in two separate mixing bowls. Split the sugar and add into the two bowls respectively. Add coca powder into 1 mixing bowl.
- Mix the flour mixtures well. Let’ start with the non-coca powder flour mixture first. Add into resolved yeast and half of the milk gradually. Knead the dough for about 5-6 minutes, until the outer is smooth. The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour when kneading. Once done, cover the bowl with clingy film. Set aside. Continue to work on the second bowl. Cover the coca powder dough with clingy film and set aside. Let the dough rest for about 60 to 90 minutes until both dough doubles in size.
- Divide the white dough into two equal pieces; do the same with ‘chocolate’ dough. Put 1 pieces of ‘white’ dough on lightly floured counter top, punch air out of dough, knead the dough again for 1 to 2 minutes.
- Roll out into thin flat dough (cover the rolled dough to prevent it from drying). Do the same with I piece of the ‘chocolate’ dough. Put chocolate dough on top of white dough, roll out again to left and right into thinner dough. Then roll up the thin dough into a rod shape.
6. Now let’s work on the other twp pieces of dough. Roll out into thin flat dough. Put white dough on top of the chocolate dough, roll outagain to left and right into thinner dough. Then roll up the thin dough into a rod shape. Cut into 8 portions using knife.
- Arrange mantou pieces on a parchment paper-lined bamboo basket. Leave some space between each as the buns will expand when steaming. If you do not have the bamboo basket, any stainless steamer will work fine. Just make sure the lid has a hole as the hole helps prevent the condensation water from dripping onto buns, Cover the bamboo baskets with a lid and let them proof for 25– 30 minutes. This is we call the second proof/rest.
- Fill a steamer pot or wok with water and bring the water to a boil. Place onto the stack of bamboo baskets or any the stainless steamer you would have. Cover the steamer. Turn to the high heat and cook for 15 minutes. Turn off the heat. Don’t open the lid yet. Let it rest for 5 minutes then open the lid.
- Enjoy your soft and chewy Mantou!
Bamboo shoots are always a culinary delicacy in Asia especially in Chinese and Japanese cuisines. Freshly dug bamboo shoots are seasonal and are appreciated by people of that particular region. Yet easily accessible dried bamboo shoots have a meaty quality and are incredibly delicious. It has a chewy-tenderness and pleasant sweetness that’s not found in fresh or canned bamboo.
- 250g dried bamboo shoots 笋干 (it will turn into about 750g after rehydration. You would need half of the 750g to cook for this recipe.)
- 2 tablespoons cooking oil
- 1 tablespoon rock sugar冰糖
- 250g pork belly 五花肉, cut into bite-size pieces
- 1 tablespoon Chinese cooking wine
- 2-3 slices ginger 姜片
- 2 and ½ tablespoons light soy sauce生抽酱油
- 1 tablespoon dark soy sauce老抽酱油
- 3-4 dried red chili (optional)
- 2 cups water
- 2-3 sprigs Chinese parsley 芹菜, roughly chopped
Dried Bamboo Shoots
- The step one – let’s get dried bamboo shoots rehydrated. Soak dried bamboo shoots in water in room temperature for 24 hour. If your house is too warm, just leave them in the fridge. Rinse rehydrated bamboo shoots a few times. Place them in a big pot of water and cook for about 5-10 minutes after the water has boiled. Use a chopstick to poke the bamboo shoots. If the chopstick can go through, it means that bamboo shoots are properly rehydrated.
- This is how rehydrated bamboo shoots look like now. Remember that 250g dried bamboo shoots will turn into about 750g after rehydration. In this recipe, we will only use half of the 750g. The other half can be stored in the fridge or freezer for future use.
- Cut the pork into bite size. Slice the bamboo shoots into strips as thin as you could handle with knife.
- Place 2 tablespoons of oil in a pot over medium high heat. Add into rock sugar and cook over low-medium heat for about 3-4 minutes till sugar melted and caramelized. Add into pork belly. Fry for a few minutes till meat turn white. Add ginger slices and cook for 1 minute. Pour into cooking wine and cook for another 2 minutes. Add into light soy sauce and dark soy sauce. Mix well. Cook for about 2 minutes. Turn to medium heat. Cook till pork is nicely browned. Add 2 cups of water and bring it to a boil. Cover and cook for about 20 minutes.
- Stir into bamboo strips. Add dried chili – this is optional if you do not care for spicy taste. Bring it to a boil. Then turn to low heat. Cover the pot. Let it simmer for about 10-15 minutes till bamboo shoots are soft to your taste. Stir a few times to avoid burning on the bottom. Stir into sliced Chinese parsley and cook for another 2 minutes before serving.
My daughter can’t have enough of the dish and truly enjoys the delicious chewiness of these sticky rice cakes after coming back from her first visit to Shanghai. Nian Gao (rice cakes), which means “higher every year”, is a squishy, sticky foodstuff made by pounding cooked rice with a woonden cudgel until smooth and elastic, then forming it into cakes that are sliced before cooking. There are a big variety of ways to cook it: it can be stir-fried with all kind of ingredients or frosted with fine sugar.
Dried sliced nian gao, which must be soaked in cold water to soften it, are available at many Asian supermarkets. I choose to use fresh, vacuum packed Korean rice cakes which can be used directly from the package. The packaged rice cakes normally come in the form of oval slices of strips.
- 8 small dried shiitake mushroom
- 1 sprig spring onions, (separate white and green pat, cut into small pieces)
- 200g green bok choy
- 2 eggs
- 3 tablespoons cooking oil
- 350g Korean sliced rice cakes
- 150ml stock or water
- 1 tablespoon light soy sauce
- Cover the shiitake mushrooms in boiling water and leave to soak for 30 minutes (you should keep the brownish water left as it can be used as ‘stock’ later when frying the rice cake.). Then remove the stalks and slice the caps into slivers. Cut the green boy chok across the elaves into 2cm in length. Beat the eggs in a small bowl.
- Heat 2 tablespoons of the oil in a frying pan over high heat Add the egg and stir-fry till barely cooked, remove the pan and set aside.
- In the same pan, add another 1 tablespoon of oil over high heat. Add white part of the spring onion, fry for 1 minute. Add into the shiitake slivers and stir-fry till fragrant. Add the boy chok for and stir-fry until the leaves have wilted. Put the sliced rice cake on top of greens in the frying pan, pour the stock or water around the edges and bring to the boil. Cover the wok with a lid, turn the heat down very low and cook gently 2-3 minutes, until the rice cake has softened. You may want to move around the rice cake slices to keep them from being stuck on the bottom of the pan. Stir in eggs and season with a tablespoon of light soy sauce.