Chinese Steamed Pork Spare Ribs with Fermented Black Beans

This popular and delicious dim sum dish is actually a breeze to make at home. The hardest part is cutting the spare ribs into riblets - something I don't recommend doing yourself. Your best bet is to have your butcher do this or, even better, buy them pre-cut at many Asian markets. I recently even found these at Costco! Some recipes call for the addition of oyster sauce and/or light soy sauce in the marinade. I myself prefer just salt, sugar, white pepper, sesame oil and Shaoxing wine so as not to turn the juices too dark after steaming. The baking soda treatment helps to render the pork extra tender.

INGREDIENTS:

2 lbs. pork riblets (St. Louis-style ribs cut through the bone lengthwise in sections)*

1 tsp. baking soda

2 tbsp. water

MARINADE:

1 clove garlic, finely minced

1 tbsp. sugar

2 tsp. kosher salt

1/2 tsp. white pepper

2 tbsp. Shaoxing wine

2 tsp. sesame oil

2 tbsp. water

4 tbsp. cornstarch

1 tbsp. vegetable oil

3 tbsp. fermented black beans, rinsed in a colander

1 Fresno chile, seeded and thinly sliced

2 scallions, minced

*Have your butcher do this, or you can find these in most Asian markets and Costco

1. Mix 1 tsp. baking soda and 2 tbsp. water together in a small bowl; rub the baking soda mixture all over the pork ribs, place into a shallow baking dish, cover with plastic wrap and set aside for 1 hour. This helps to tenderize the meat.

2. After 1 hour, rinse the pork riblets thoroughly under running water and pat dry with paper towels. 

3. Cut the riblets between the bones into 1 1/2" pieces and place into a bowl.

4. Add the marinade ingredients to the pork and stir well to combine (I like to use gloved hands for this). Cover and refrigerate a minimum of 6 hours or preferably overnight.

5. Place a metal steamer over a wok or pot of water. 

6. Place 3 tbsp. fermented black beans in a small colander and rinse well under running water; set aside.

7. Add 4 tbsp. cornstarch to the pork and mix together well (add in small amounts of water if too dry). Add in 1 tbsp. oil and combine.

8. Place the pork pieces evenly onto a shallow round baking dish. Top with the rinsed fermented black beans and thinly sliced Fresno chiles; put the dish into the steamer, cover and turn the heat up to high.

9. Once the water comes to a boil, steam for 10-15 minutes until the pork is cooked through.

10. If desired, garnish with minced scallions before serving.

St. Louis-style spare ribs, cut across the bones into riblets.

Cut the riblets into 1 1/2" pieces.

Fermented black beans

Rinse the beans under running water to remove some of the salt.

Thinly slice the Fresno chile.

Place the pork in an even layer in a shallow baking dish; top with rinsed beans and chiles.

Steam on high for 10-15 minutes.

Great served with steamed white rice.

Wonton Soup with Bok Choy

This is a basic but really satisfying wonton soup using chicken stock flavored with artificial crab, sesame oil, white pepper, and bok choy (blanching the bok choy in the stock imparts a great taste). You can use store-bought wontons or make your own. I like to use my home-made pork and shrimp wontons, which I make in a large batch and freeze for later use.

SOUP STOCK INGREDIENTS:

16 cups (4 quarts) water + 6 tbsp. chicken base (or canned low sodium chicken stock)

1 tbsp. sesame oil

1 tbsp. soy sauce

1/2 tsp. white pepper

2 scallions, chopped

1 slice ginger

2 8-oz. packages artificial crab

4 large bok choy, washed and trimmed

24 wontons (serves 4), store-bought or homemade:

https://thegrubfiles.blogspot.com/2012/03/wonton-soup.html 

MAKE THE STOCK* 

1. Combine all the stock ingredients in a large pot and bring to a boil; reduce heat and simmer for 10 minutes. Taste and re-season as needed (extra chicken base, salt and/or white pepper).

 

2. Place the bok choy into a mesh strainer and place into the simmering stock; cook for about 1 minute or until the bok choy has wilted; strain and set the bok choy aside.

COOK THE WONTONS:

Fill a large pot with water and bring to a boil; add the wontons, stirring gently so they don't stick to the bottom. Once the water comes back up to a boil and the wontons float to the top, cook for 2 minutes.

ASSEMBLY:

Portion out the wontons into soup bowls (about 6 per serving, or more, depending on your appetite). Place a few bok choy leaves into each bowl and ladle enough of the soup to cover the wontons. Add a few drops of sesame oil, and serve piping hot!

*There will probably be leftover soup stock, so you can make additional servings with more wontons or freeze the stock after it has completely cooled.

Chicken base, sesame oil, scallions, white pepper.

Bok choy, washed and trimmed on the root end.

Artificial crab.

Simmer all the stock ingredients together for 10 minutes.

Blanch the bok choy in the stock for 1 minute or until the leaves have wilted; strain and set aside.

Cook the wontons.

Place about 6 wontons per bowl, add a few stems of the blanched bok choy, and ladle enough stock over to cover.

Add a few drops of sesame oil before serving.

Irish Guinness Beef Stew

On our trip to Ireland this past August, we had many opportunities to taste traditional Irish beef stew. What differentiates Irish beef stew from other beef stews is, of course, the addition of Guinness stout. Here's my take on this iconic dish after experimenting with several versions I found in cookbooks and online. So delish that it will warm the cockles of your heart! If you prefer a thicker sauce you can add a cornstarch slurry at the end, although I myself prefer a slightly thinner version.

INGREDIENTS:

3 slices bacon, diced

3 lbs. beef chuck, cut into 1" cubes

3 tbsp. flour

2 medium onions, chopped

6 cloves garlic, minced

4 medium Yukon gold potatoes, cut into 1" dice

4 large or 6 medium carrots, cut into 1" pieces

3 celery ribs, cut into 1/2 inch slices

Two 11-oz. bottles Guinness Extra Stout

2 tbsp. Worcestershire sauce 

1/4 cup tomato paste

1 tsp. dried thyme (or 2-3 sprigs of fresh thyme)

1 tsp. dried rosemary (or 1 sprig of fresh rosemary)

2 bay leaves

2 cups beef broth (2 cups hot water + 2 tbsp. beef base e.g., Better than Bouillon)

4 cups water

2 tsp. kosher salt

1 tsp. black pepper

Optional-Cornstarch slurry: 2 tbsp. cornstarch mixed with 2 tbsp. water

1. Place the cubed beef onto a foil-lined baking sheet; season well with salt and pepper and toss to combine (I use my hands with disposable gloves to do this). Sprinkle the flour over the seasoned beef and toss to combine; set aside.

2. Add 2 tsp. vegetable or grape seed oil in a large pot or Dutch oven and heat over medium. Add the diced bacon and cook, stirring occasionally for 5-7 minutes, until browned. Remove the bacon to a paper towel lined plate and set aside. 

3. Add 1 tbsp. of vegetable or grape seed oil to the bacon drippings in the pot and heat over medium. Add the floured beef to the pot in batches in a single layer (do not overcrowd or the beef will steam instead of browning). Brown the beef cubes on all sides, turning over with tongs; remove to a platter and continue browning remaining beef until done. 

4. To the same pot, add the onions and sauté until lightly browned, about 8-10 minutes, stirring occasionally and adding a little more oil if needed. Add minced garlic and stir for 10-20 seconds.

5. Add the Worcestershire sauce and tomato paste and stir to combine; add the diced potatoes, carrots and celery, and stir constantly for 2-3 minutes. 

6. Turn heat up to high and add the Guinness stout; bring to a boil and stir, scraping up the brown bits on the bottom of the pot. Boil for 1-2 minutes to cook off the alcohol.

7. Add the beef back to the pot, along with the reserved bacon. Stir in 2 cups of beef broth, 4 cups of water, thyme, rosemary and bay leaves; bring to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours.

8. If desired (for a thicker sauce), bring the stew up to a boil and add the cornstarch slurry, stirring constantly until thickened. 

9. Before serving, season with 2 tsp. kosher salt and 1 tsp. black pepper. 

                       

Season beef with salt and pepper, then toss with flour.

Bacon, carrots, onion & celery.

Potatoes and garlic.

Brown the bacon in 2 tsp. of oil, then remove to a plate.

In same pot, add 1 tbsp. oil and brown the beef in batches.

After browning the beef, add the onions and sauté until lightly browned.

Add the garlic and sauté for 20 seconds, then vegetables. Stir in Worcestershire and tomato paste.

Add 2 bottles of Guinness stout and boil for 2 minutes. 

Add beef, herbs, beef broth and water; bring to a boil, then reduce heat to simmer; cover and cook for 2 hours. 

You can thicken with the cornstarch slurry if desired; season with 2 tsp. kosher salt and 1 tsp. pepper before serving.

Banana Cake with Cream Cheese Frosting

I'm a banana fanatic - love, love, love all things banana: banana bread, Bananas Foster, banana pudding, banana fritters, banana cream pie - you name it and I'm a fan. Banana cake tops the list of my fav banana centric recipes because of the light & fluffy texture of the cake, its amazing fragrance and taste, and the ease of execution. So easy to make and so good with tea or coffee. The frosting is optional since the cake is excellent as is.

CAKE INGREDIENTS:

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 cups all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

4 large extra ripe bananas

2 tbsp. lemon juice

2 large eggs, room temperature

1 tsp. vanilla extract

1 cup sour cream

 

FROSTING (Optional):

8-oz cream cheese, room temperature

1/2 cup sour cream

1 cup powdered (confectioner's) sugar, sifted

1/4 tsp. vanilla extract 

1 tsp. lemon zest (optional)

GARNISH: 

Banana slices

1. Preheat oven to 350F.

2. Place bananas and 2 tbsp. lemon juice into a bowl and mash until smooth with a potato masher and/or fork; set aside.

3. Place flour, baking powder, baking soda and salt into a medium bowl and stir to combine; set aside.

4. Place 1 1/2 cups sugar and 1 stick of room temperature butter in a large bowl. Beat with an electric mixer on medium-high speed for 5 minutes until light & creamy. 

5. Add vanilla, and one egg at a time to the sugar-butter mixture, beating well after each addition. Add the mashed bananas and blend with mixer on medium until combined.

6. Sift the flour, baking powder, baking soda and salt mixture over the batter; mix on low speed until just combined, about 10-15 seconds. Do not over mix the flour or the gluten will be over developed causing the cake to become dense in texture rather than light and fluffy. 

7. Lightly grease a 9"x13" cake pan with unsalted butter. Pour the batter into the pan and spread evenly. Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let cool to room temperature. Spread the cream cheese frosting evenly on top and garnish with banana slices, if desired. 

CREAM CHEESE FROSTING:

1. Combine cream cheese, 1/2 cup sour cream, vanilla, lemon zest and sifted confectioner's sugar into a bowl. Beat with a mixer on medium speed until well combined. 

Mash bananas and 2 tbsp. lemon juice together with potato masher

Cream butter and sugar with mixer on medium high speed for 5 minutes.

Add vanilla and eggs, one at a time.

Add banana mixture and sour cream.

Mix on medium speed until well combined.

Sift flour mixture over the batter.

Blend flour mixture briefly (10-15 seconds on low speed) until just combined; pour batter into lightly greased 9x13 baking pan. Bake at 350F 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove pan from the oven and let cool to room temperature before frosting.

Miso Soup

Short of making your own dashi for miso soup base, a shortcut is to use Hondashi powder which is widely available in most Asian markets. I usually like to use fresh silken tofu whenever available, but if not, the boxed shelf stable variety works equally well. The key to miso soup is not to boil it - a low simmer is best to preserve the miso flavor.

INGREDIENTS:

12 cups (3 quarts) water

1/2 package Hondashi (60g/2.11oz package)

1 packet (2.5g) dried bonito flakes

1/4 cup dried wakame seaweed

3 tbsp. miso paste

2 12-oz boxes silken tofu, cut into 1" cubes

3 scallions, sliced (whites and greens separated)

1. Add 1/2 package of Hondashi, 1 packet of dried bonito flakes and 1/4 cup dried wakame seaweed to 3 quarts of water in a medium pot. Bring to a boil, then reduce heat to a simmer. Let cook for 5-10 minutes.

2. Add the miso paste and stir to combine. Add the tofu cubes and white parts of the scallions. Bring up to a simmer and reduce heat to low. Do not boil, or miso will lose its flavor. Simmer on low for 5-10 minutes.

3. Ladle miso soup into bowls and top with green parts of scallion.

Dried bonito flakes

Keep the soup on a low simmer.