Dejah

Sorry for tardiness in reply, Kerala! I smashed fermented black beans and mixed with a couple tbsp of soy sauce, "massage" in a couple tbsp oil, then a couple tbsp cornstarch to give the silky texture to the ribs. I put about 2 cups of water in the bottom of the pot, set in a rack, then the dish. I used a dish my potter friend made for me. Set the Ninja to Pressure cook for 20 minutes. Quick release.

Per grandson's request, made up another batch of Char Siu - done on the BBQ. He had some for supper, then I put the rest into the freezer. He's going to come up one day and make baos. Another spareribs dish from the packages I bought a few days back: Black Bean Garlic Ribs cooked in the Ninja Pressure cook Eaten with Cauliflower fried rice. Trying to cut back on carbs as I have to fit into a Mother of the Bride dress I bought last fall! Our daughter is finally going to have her "Celebration of Love" belated wedding party on Oct 1. Three previous parties were cancelled due to Covid. Tonight, used the Ninja Air Fry Oven - roasted new taters, fennel, zucchinis and yellow beans, drizzled with Dill Infused Olive Oil @425F for 20 minutes. Did a second tray with more veg and lean ground beef burgers (mixed with crunchy peanut butter, an egg, and 1/4 cup Panko crumbs) AR @ 425 for 10 minutes, then brushed with No Sugar Added BBQ sauce. Hubby had the taters. I had lots of beg! It was a lovely meal with little clean-up.

Can you expand on how you prepared the skin? My grandson wants to try to make Siu Yook. I haven't made this for a long time, way before air fryers. I think I'd try in the air fryer basket of my Ninja Foodie instead of the SP101. Might be easier clean up than the SP101. Thanks in advance.

Yes. The ribs are fresh, not seasoned. They looked so good I couldn't walk pass! This cut is so much easier to work with; just cut between the bones. Some pieces are still bigger than what I normally use, but I wasn't about to haul and heave my cleaver!

Many of my former restaurant customers remained friends, and we stay connected via facebook. Sometimes, they'd request a dish we made in the restaurant. A couple of days ago, I picked up 4.5 kgs of sweet & sour cut pork ribs at Safeway, reduced for quick sale @$28.00. I love this cut as I don't have to chopped into bite size pieces. So I spent the day making Soo's #17, which later became Soo's #13. I think it was @Anna N who mentioned in another post that I sometimes mention my dishes by number from our menu;-) The following is the sequence: Fresh ribs seasoned and will be use mainly for #13 and #17. I also saved a plate full for steamed black bean garlic ribs for later, and made stock for tofu soup sometime. The ribs were put thru' egg wash, then toss and coated with cracker crumbs. Each rib was squeezed by hand for shaping and to make sure the coating stayed on well. That's the way we did them in the restaurant, and the same process for chicken balls (no batter!) The coated ribs were then deep fried = Soo's #17, great for appetizer! Always had a hard time keeping the staff out of the freshly deep fried ribs! To make #13, the ribs were covered with water, vinegar, and sugar. They were simmered for about 30 minutes. I made lots of the "rib juice" and save most in containers in the freezer for other uses. This juice is what made our Sweet & Sour sauce different from the usual ketsup, sugar, vinegar, and red food colouring. To make the sauce, we'd strain the juice, add ketsup, dashes of soy sauce for colour, adjust the sweet and sour balance, then thicken with cornstarch slurry. In the restaurant, we'd have one container of strained simmered ribs and another of the ready sauce in the heated table. Extra rib juice was kept in a covered pain in the walk-in cooler. Supper last night was #13, and some Romano beans mixed with leftover spicy veg from a couple meals back.

No action at the dentist today with my tooth infection. Needed some more antibiotics, a milder one, to clean up the rest of the infection, then extraction on the 30th. Meanwhile, I can eat! First prime rib roast in the new oven. Turned out well. Make Yorkies, roasted new taters, sauteed golden zucchini & sugar snap peas. We had a good meal of the lot, then sent the rest down to grandon. Walking past the meat cooler, my my way for the prescription, I saw these packages. Safeway planned my supper tonight! Sauce was a jar of Classico Tomato Basil Pasta sauce. I don't normally buy meatballs, but the price was right! Served over Pappardelle.

Hope you are feeling better now. Thanks for the recipe link!

Abundance of beans at farmer's market beans, which I love. Hubby not so much unless they are cooked with "Chinese cheese" aka fermented tofu / fuyu. Tossed in leftover canned baby corn and topped with beef. Lovely umami. Cover anything with sesame seeds and hubby will eat it! A change from the savory meal of previous evening: pan fried pickerel with lemon dill sauce, Ninja Air-fry Oven roasted cauliflower and carrot fries. Boiled corn and a few Romano beans. Time to use up the last of the baked ham! Made a mock mac'n'cheese casserole with cauliflower, leftover corn, cream cheese, shredded Tex-Mex cheese and chunks of ham - baked then broiled in the Ninja. Grandson came up and took half home, whew! More fresh beans for me! Dessert was smoothie made with frozen blueberries and kefir, topped with cherry boba. The popping boba kinda surprised hubby!

Happy Birthday to Mr. Kim! Thanks, Kim. The ham was indeed lovely. It can be dry and too salty, but this one was great. Your early birthday dinner out looked lovely, and Jessica's birthday dinner looked perfect! Your Apple Pie parfait looks perfect. My hubby would like that as he's not a big fan of crust, to my delight as I LOVE pie crust (to the detriment of my waistline) Do you use a crumble with the parfait? Asking for a friend;-)

I would love this! Might have to cook extra green and yellow beans tonight!

I LOVE cold Pork and Beans! Leftover craving from travelling in our Volkswagen Westfalia.

heidih: I have no idea why the tofu skin was deep fried prior to steaming. I think the rolls can be eaten just deep fried if you want them crispy. I've only seen my Mom make them this way, and I've enjoyed them like that at dim sum. The deep frying definitely gives it a nice flavour which wouldn't be there if steamed. You may be right in that the skin would firm up. It gives the nice blistered look as well. The jelly was made by my good friend and neighbor, with sour cherries from her bushes. There were no bits, just jiggly clear red jelly.

My new built in oven finally arrived after 2.5 months wait, then 2 weeks waiting for electrician to come, install, and hook up. So I've run a few tests, but mainly baking. First thing was a roast chicken as my s-i-l dropped off 2 fresh ones. Just tucked in Kaffir lime leaves, a cut up lime in the cavity, salt and pepper. I don't have a veg garden but I did plant some Romano Beans along the back of my flower bed. They were successful. I had lots of wonton filling left after making 2 doz for our electrician who was a former customer in our restaurant. He and his Dad also did a lot of work in the restaurant and our house. Rick was moaning about missing the deep fried wontons, so I made him some as he showed up on the day and time he said he would! Bribery? You bet! With the leftover pork, shrimp, and waterchestnut filling, I make Tofu Skin pork rolls. They were deep fried then steamed, with oyster based sauce added after steaming. They were easy to eat. Left over pork rolls were added to chicken broth, egg noodles, lettuce, and shrimp for a soup supper next evening. Superstore had bone-in cooked ham on sale. I picked one up and baked it in the oven, with a marmalade, maple syrup, Dijon mustard, and rum glaze. It was way too big for the two of us, and we can only handle a couple of meals, so the big portion, along with the bone, went to our son's house. Also made scalloped potatoes. Forgot I had another fresh chicken still in the fridge. Cut it up, used half to make Spicy Chicken and "clean out the fridge" mixed vegetables. Simmered with Toban sauce and eaten with Jasmin rice. Love these one wok meals! Dessert, a couple of hours later: my "3rd ever in my life" buttermilk biscuit and black cheery jelly from my neighbor. The biscuit turned out well. My previous attempts, years ago, were golden hockey pucks!

Thanks, Shelby. You are a wonder woman! All those incredible meals in spite of poison ivy. I think your motto is the same as miner" Food is the only answer!: Hope you are on the mend.

I am trying to keep it clean. Have seen some stoves that are such a mess. Unfortunately, I already have some marks and rings on the top. Not sure what caused them but they seem to be underneath. I know it's going to show wear and tear from all my cooking. LOL!

Oh, sorry to mislead. I still have my cook top. I am just missing my built in oven. Thank goodness I bought the Ninja Air-Fry oven.

Just spent the last +hour drooling over all the great meals posted. Been taking care of hubby's on-going health issues - non-lief-threatening but time consuming. Still cooked and tried to entice his appetite. Now I am dealing with a tooth infection. On antibiotics for the next 10 days. Today is the 5th day, and I am able to chew a bit better. So meals have been enticing for hubby and soft for moi! Beef & Bitter Melon - a dish that you either love, hate, or crave 😉 Happy that my Scottish / English / Canadian hubby enjoys this as much as I do! Steamed ground beef & Preserved Sechuan Veg Eaten with Yu Choy and Jasmine rice Durian pancakes for dessert! The start of the infected tooth meals! Wonton Soup with the works. No char siu in the freezer, so Chinese sausage filled the bill Hamburger Steak with lots of onion and mushroom gravy. Cavendish tater wedges Congee with Pickerel. Century egg, fu yu, pork floss, and youtiao Tong Yuen (glutinour rice dumplings for me) and Udon noodles for hubby. He has a hard time chewing and swallowing these. LOL! I love them, dipped in soy, sesame oil, and pepper, just like my Mom did! Thai Coconut Curry Chicken with lots of well cooked root vegetable. Dessert was ice cream with fresh Saskatoon / Service berries! I've been without a stove since JUNE. The old reliable was circa 1982 GE. The replacement built in Fridgidaire is finally here, and getting installed today. We'll see if I can master this new technology I just wanted a simple turn on the heat one, but noooooooooooo...LOL! They don;t make those anymore, just like the electri coil elements for my downdraught cooktop. These ceramic / glass cooktops are SO hard to keep clean and shiny. Move with the times, Dejah, they said! HA!

Thank you for sharing your trip. Made me drooling at each meal! Kerala was part of our month-long trip to India a few years back. Loved everything about that area AND the food!

Gave the NinjaSP101 a break for one night. Made Mapo Tofu with eggplant for supper: Outside temperatures ramping up as did the wind. That hasn't stopped the skeeters, so no BBQ outside. Put the Ninja back into service and Air Fried ribeye steaks for supper. Seasoned with Montreal Steal Spice and olive oil. Air fry 5 minutes flipped for another 5 minutes. I wanted some sear, so did a 5 minute Air Broil. Need to scale back on the Air Fry time so it will be more on the rare said. Still good tho'

@Anna N: Here's the recipe I use: Portuguese Custard Tarts (Pasteis de Nata) Servings: 12 commercial tart shells For the Sugar Syrup: ¾ cup white sugar ¼ cup water + 1 tablespoon water 1 cinnamon stick (Optional) 1 lemon, zested in large strips (Optional) For the Custard Base: ⅓ cup all-purpose flour ¼ teaspoon salt 1 ½ cups milk 6 large egg yolks 1 teaspoon vanilla extract (Optional) Directions Sugar Syrup: Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C) on candy thermometer. Remove from heat. Preheat oven 425 degrees F Place rack in middle of the oven. Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk just thickens, about 3-4 minutes. Remove from heat and let cool for at least 10 minutes. Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup. Take tart shells out of freezer. I put them into a muffin tin WITH the tin foil. Fill each cup 3/4 of the way with custard. Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 -15 minutes. Cool tarts briefly and serve warm.

I LOVE your "little one", especially his appreciation of fine food! ❤️

Have done another couple of meals in the Ninja SP101, but thought I'd post THIS experiment on this thread: Portuguese Custard Tarts. I've made the recipe often but thought I'd try in the Ninja. Googled recipe and instructions said 425F for 9 minutes on Air Fry. That didn't cut it. The pastry got barely golden. Turned to Air Bake, 425 for 15 minutes per original recipe for the regular oven, and had to add another 5 minutes for the caramelized tops. Worth the wait

I ordered these, more for my built in oven than for the air fryer. But, I will use it if needed. I just line the sheet pan with the thinner foil.

I must have missed the conversation. What kind of air fryer did you get? @Anna NI too prefer nekkid wings 😉

A couple more items from the Ninja Air Fry Oven: Pork Chops with whole grain Dijon mustard and brown sugar. Butternut squash and potatoes in the Air Roast function: 15 minutes @350F Spatchcock chicken with Szeged Chicken Rub, taters, squash all in Ninja SP101 - Air Fry @ 375F for 35 minutes. Taters went in half way and put on another 15 minutes after chicken was pulled out. Pulled out a bag of trimmings from a whole rib eye: Steak Bites: Simply seasoned with Montreal Steak Spice - Air Fry @400F for 5 minutes. Sweet tater Air Fry in @390 for 30 minutes. Veg were tossed with Deep Roast Sesame Seed dressing and spread around taters for last 15 minutes.