Chinese Monday, February 16, 2015
Chinese Wednesday, February 04, 2015
If you are familiar with my Mum's way of using the wok to cook Char Siew, it should have crossed your mind that you can do the same with pork ribs.
This benefits from the same convenience. You do not need to marinate the pork ribs beforehand. For about 45 minutes from start to finish, you start by slowly braising the ribs and then towards the end, the sauce will caramelise. It is really that simple.
The bone in the pork ribs is a poor conductor of heat. So generally, you need more time to cook the ribs compared to boneless cuts.
Adding half a teaspoon of bicarbonate of soda will help tenderise the meat as you cook, cutting down the cooking time. Cutting it into bite size pieces makes cooking easier and faster.
Remember to use a normal wok for this (i.e. steel, iron, carbonised steel) and avoid using non-stick ones. Your wok will be stained after the cooking. Just heat up some water in it, add dish washing liquid in the heated water, the stains should come off easily as you scrape with your spatula.
Chinese Monday, February 02, 2015
So, what are you cooking for this coming Chinese New Year's Reunion dinner?
This is a special dinner where everyone comes back "home" and the family catches up with one another. It is very special for the older folks - our grandpas and grandmas - as each CNY Reunion dinner continues a chain of tradition that stretches back as far as they can remember.
I know many families these days find it more convenient to eat outside but we all know that it is not the same. In the home, the littles ones can run around and scream their lungs out while the senior ones beam and smile, seated in their comfortable chairs. You do not need to rush through dinner to accommodate the "next seating." And home-cooked meals, lovingly made, are always delicious and warms the heart, don't you agree?