Love ribs: Part II

After the long ribs, there are still plenty of rib tips left.
That's how I can make two ribs main dishes with only $10 :-D

Rib tips are always good when slow cooked, they become super tender, and the fat will be cooked away. Sometimes I will take out the rib tips from the pot and cook it in other flavor in a wok, while saving the slow cooked ribs soup for a yummy soup.

Today's rib tips meal:
main dish: sweet & sour rib tips (a super simple recipe for sweet & sour sauce, 1 cup of Chinese black vinegar + 1 cup of sugar + 1 cup of catchup. )
sides: stir fry green beans with thinly sliced pancake
soup: rib soup with dry toufu ties & mushroom

Love ribs: Part I

My favorite meat: ribs!!!
It's cheap (less than $10 for a whole rack of spare ribs), easy to cook (bake/slowcook/grill), can be made with all kinds of flavors.

I usually separate one rack of spare ribs into two parts: rib tips and the long ribs.

The long ribs are perfect for baking, covered with foil paper.

Here is the blackbean garlic sauce ribs
sides: home-made Chinese green onion multi-layered pancake, snowpeas+carrot stir-fry, broccoli+mushroom

Pan seared chicken in soysauce and Chinese wine

I find the perfect way to pan sear chicken in thick pieces!
--Use medium high heat to brown both sides first,
--then cover the pan and turn to medium low to cook it thoroughly,
--lastly, uncover the pan and further brown both sides a little bit more.
The chicken is crispy outside and juicy inside, YUM!

Main dish: Pan seared chicken in soysauce and Chinese wine
Sides: Stir-fried asparagus with bacon, Tofu in oyster sauce.

Miso Salmon

Miso salmon is my favorite dish in Grand Lux Cafe.
So I tried copying it last Thursday.

Miso salmon+soba noodle+asparagus

When Japanese, Indian, and American flavors are mixed together

Sounds crazy, but they actually make a great dinner.

Main dish: Teriyaki grilled pork chop
Sides: Stir-fried snow peas, carrots, and bacon; curry cauliflower














Only after I came to the U.S., I learned that peas, cauliflower, and broccoli can be eaten raw. And most people do!!! Don't get offended, but I still can't stand the bitterness in these raw vegetables. So I've been trying putting different flavors when stir-frying these vegetables. Bacon and curry flavors seem to work with almost any kind of non-leafy vegetables.

a very veggie dinner

Had too much meat over the weekend, so our Monday dinner was mostly vegetables
Stir-fried tomato and eggs: colorful and nutritious; the most simple and common Chinese home-made dish, probably the first dish for all home cooks to learn.
pan stewed eggplant with pork: Eggplant soaks oil like a sponge yet takes a long time to cook, the best way to slow cook it with low heat.
stir fried small Chinese bokchoy with garlic

a cheap substitute of a fancy dessert

Every time when we visited Hong Kong, I had to go to Hui Lau Shan for its mango dessert.
They got the best mango in the world as well as the most creative dessert idea.
Here's a picture of the real HLS stuff (diced mango on top of pureed mango and coconut on top of sweet black rice)













And of course I won't be able to find any good mango in the midwest, so I just made this substitute version with canned peach.
Score: look=100; taste=80 compared with the mango version
Also made a papaya version with coconut flavored tapioca, taste=95 :D