Black Bean Spareribs with Green Bell Pepper

1. Marinate spareribs with chopped fermented black beans, chopped garlic, dark soy sauce, light soy sauce, sugar, red pepper flakes and ginger powder, rice wine, black pepper powder. Add oil and some cornstarch and water after 20 min.
2. Cut green bell pepper in bite size pieces.
3. Heat wok with oil and ginger. Add the spareribs and the marinade into the wok and keep stir-frying.
4. When the ribs are almost done, add the green bell pepper. Serve when the meat and pepper are done.
5. This goes great with white rice.  Adding onion will make this even better.

“Drooling” Chicken

Ingredients : Half Chicken (cooked and then soaked in hot water till done, then put in icy water)

Sauce (mix the ingredients, then microwave for 1 min) :

• 3 tbsp homemade chili oil
• 2 tbsp sesame oil
• 3 tbsp chili sauce (homemade)
• 1 tbsp “old godmother” chili sauce
• 3 tbsp soy sauce
• 2-3 tbsp vinegar
• 2-3 tsp sugar
• salt (1-2 tsp), to taste
• half sprig of cilantro
• chopped green onion
• 3 gloves of garlic, finely chopped
• some toasted sesame
• some toasted peanuts
• 3 pieces of ginger (need to heat up the oil to get the flavor out)

Cut the chicken into pieces and then pour in the sauce. Let it sit for 15 min before serve. Sprinkle some more sesame and cilantro.

Spaghetti with tomato, mushroom and sausage in Ragu Sauce

Lotus Root Cake

Shred lotus root and chop chinese sausage. Then add fish cake until it is combined. Add salt and white pepper powder. Divide the mixture into small cakes. Pan fry until done. Serve hot with sweet chili sauce or hot chili sauce.

Prosciutto, Zucchini and Brie Spaghetti

Ingredients :

• Spaghetti
• 1 zucchini (cut into bite-sized pieces)
• 1 small box of grape tomatoes
• 4-5 pieces of proscuitto, cut into small pieces
• brie (about half slice), depend on your own taste. I used “Peacock” brie bought from Henry’s Marketplace, it’s GOOD.
• 1 whole head of garlic, finely chopped
• 1 sprig of italian parsley, finely chopped
• 1 cup of chicken stock
• some grounded black pepper
• some grounded parmesan cheese
• extra virgin olive oil, about 3 tbsp
• white truffle oil, sprinkle after the spaghetti is plated

Tofu topped with bamboo fungus and mushroom

1. Soak bamboo fungus in cold water until soft
2. Soak dried mushroom in hot water until soft. Then cut into stripes.
3. Clean the bamboo fungus and cut into short lengths
4. Cut soft tofu into pieces. Microwave for 3 minutes.
5. Heat the wok with oil, chopped garlic and ginger.  Stir fry the fungus and mushroom and sprinkle some cooking wine.
6. Add oyster sauce, few dashes of maggi sauce and water . Stew for 10 minutes. Then thicken the sauce by adding starchy water. Add chopped green onion and few dashes of sesame oil.
7. Pour the mixture onto the tofu.

Grilled Baby Back Ribs with Japanese Grilling Sauce

Marinate the baby back ribs with Japanese Grilling Sauce, some ginger powder, Mei Kuei Lu for 24 hours. Then grill it for about 30 minutes until done.

This is simple yet delicious!

Microwaved eggplant with sweet soy sauce

1. Cut eggplant and soak them into salty water
2. Microwave the eggplant for 5 min
3. Pour the sauce on the eggplant and sprinkle chopped cilantro on it.

Sauce (to taste) :

• chopped garlic (lots of it)
• dark soy sauce
• light soy sauce
• sugar
• sesame oil

鎮江排骨 Pork Ribs in Vinegar Sauce

1. Cut pork spareribs into bit-sized pieces
2. Stew the ribs in small flame with 3 tbsp vinegar and 2 tbsp sugar, 1 tbsp light soy sauce, 1 tsp dark soy sauce, some ground black pepper, 2-3 ginger pieces, chopped garlic, 1 star anise , 2 bay leaves and water (enough to cover the ribs).  To taste.
3. Stew for 1 to 1.5 hrs until the cartilage part is soft enough to bite.
4. It is done when the sauce reduces down and coat the ribs.

Braised Beancurd Pocket