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Steamed Pork Spareribs with Plum Sauce (梅子蒸排骨) There are two popular styles of Cantonese steamed pork spareribs: with fermented black beans and with plum sauce. I like the sweet and sour flavor of the plum sauce. It really compliments the pork spareribs very well. I tweaked the traditional plum sauce sparerib recipe slightly with adding some fermented black beans. The result was very good. The finished dish: Serving suggestion: 2 to 3 I bought this package of pork spareribs. The package label read "sparerib for soup". I have a better idea on how to appreciate this package of beautiful, lean spareribs. Main ingredients: (Clockwise) Pork spareribs, about 1 1/4 pound. 2 tblsp of fermented black beans. Ginger, use about 1 inch in length. 2 cloves of garlic. 1/2 of a chili. Plum sauce. Trim the unwanted fat from the spareribs. Cut the spareribs into bite size. Cut the 1-inch of ginger into fine shreds. Cut the half a chili into thin slices. Peel and press 2 cloves of garlic. Marinating the spareribs: Use a mixing bowl, add the spareribs. Add the shredded ginger and pressed garlic. Add a pinch of salt (to taste, suggest 1/8 tsp), 2 tsp of sesame oil, 1 tsp of ground white pepper, 2 tsp of light soy sauce, 3 to 4 tsp of sugar, 2 tsp of Shao Hsing cooking wine, 2 tsp of corn starch. The sugar is essential to bring out the sweet and sour taste of this dish. Mix all the ingredients well. Set aside for at least 20 minutes before cooking. Right before cooking, add a generous 3 tblsp of plum sauce into the marinated spareribs. Mix well. Transfer the spareribs onto a steaming dish. Slightly rinse the fermented black beans. Smash with a spoon. Add to the top of the spareribs. Also add the slices of half a chili. Place this dish in the steamer. Steam for 15 to 20 minutes. The finished dish.

Yeah, I was going to mention about it too. Some put chopped onions to make this dish. It brings out the taste by a notch.

I think so. Just adjust for the quantity to get the right consistency.

I am thinking: why cook this with rice? Wouldn't the rice turn "jook" (congee) after many hours of cooking? Does rice add a special flavor to the soup? It may be easier to add the soup to rice after it's done.

lperry: Here are some more examples of recipes/dishes that use the red fermented bean curds: "Mutton cooked with Tsing Tao beer" (青島啤酒羊) Stir-fried Bitter Melons with Foo Yu Steamed Chicken with Black Mushrooms

A picture of a mini-wok is posted here: Mutton cooked with Tsing Tao Beer

The other day I ordered this dish: "Mutton cooked with Tsing Tao beer" (青島啤酒羊). Here is what it looks like: Hot from the kitchen, and served on a mini-wok on top of small fire provided by a methanol gel stove. The taste is excellent! From what I can tell, the sauce is made from: Nam Yu (red fermented bean curd), ginger, dark soy sauce, star anise, celery, leek, bay leave (that's a surprise to me as I haven't seen bay leaves used in Chinese cooking), and one piece of spice/fruit (show in picture, bottom left) that I don't know the name of. Very delicious! And being that this is mutton, served boiling hot... very "yeet hei" (the "yang" in "yin yang"). After my first sip on the boiling hot sauce, I had a instant soar throat! Not kidding!

This is the first time I heard of "Shanghai Leung Mein Wong". Hong Kongers refer to them as "Shanghai noodles" (Shang Hai Mein). They are thicker than Cantonese ones, don't use eggs (or very little of them), and almost like Japanese udon (just a bit thinner). This just goes to show that the noodle terminologies are as confusing as the bean sauce's. Different regions (in the USA), or even just different restaurants use the terms differently. Most of the time I need to ask the waiters/waitresses to clarify before I order.

Kris: Your picture looks very interesting. Looks like the ingredients, ginseng included, are stuffed into the cavity of the chicken first before boiling. Is that right?

Wow... I didn't know that apes made noodles too! (Sorry William... couldn't resist! )

#22, Ginseng Chicken Soup (人参雞湯)

Ginseng Chicken Soup (人参雞湯) Dejah: This pictorial is dedicated to you! Ginseng Chicken Soup is actually very easy to make with a slow cooker. You may set up everything in the morning, get it started, go to work and come home to some delicious chicken soup. Finished soup: Serving suggestion: 4 to 5 Major ingredients: Chicken - about 2 lb, about 10 dry black mushrooms, 1 piece of white fungus, 4 to 5 pieces of ginseng, about 3 tblsp of wolfberries. The white fungus does not add any taste to the soup but offers a nice crunchy texture. I normally would use a cornish hen, about 2 pound, to make this pot of soup. This time I could only find some very small game hens. So I used two of them. Together they weighed about 2.5 pound. A close-up on the dry ingredients: (From top) about 10 dry black mushrooms, 1 piece of white fungus, 4 to 5 pieces of ginseng, about 3 tblsp of wolfberries. Soak the black mushrooms, white fungus in water for about 2 hours before cooking. Wolfberries just need to be soaked for a few minutes (or you may skip soaking entirely). The ginsengs don't need to be soaked. Trim the fat off the hens before cooking. First boil a pot of water. Cook the hens for about 3 minutes. Remove and place on a strainer. Rinse under cold water to wash away the blood and impurity. Note: I gave the second boiling a kick-start by boiling the hens in a second pot of water over the stove. This would save about 1 to 2 hours. You may start the second boiling in a slower cooker. Adjust for additional cooking time. Put the hens in a second pot of water, bring to a boil. Meanwhile, trim the stems on soaked black mushrooms. The stems can be added to make the soup but are not for consumption. Transfer the hens and boiling water to a small-size slow cooker (crockpot). Mine is about 3 quart. Add the soaked black mushrooms, wolfberries and ginsengs. Fill the cooker to about 90% full with water. Add a pinch of salt to taste (suggest 1/4 tsp). If the slow cooker is set for "high", prepare to cook for 6 hours. If the slow cooker is set for "auto shift", prepare to cook for 8 hours. If the slow cooker is set for "low", prepare to cook for 10 hours. Cut the soaked white fungus into bite-size pieces. Discard the portion near the bottom core. White fungus does not need to be cooked as long. Add to the slow cooker about half way through. If you won't be home to put it in half way through, just add it at the beginning. A picture of the soup when it's done. Scoop and serve on medium size bowls. The finished soup.

Yeah, I've heard about it too. The only question I have is: Are those noodles still edible? (don't let them go to waste)

I am still trying to understand the true meaning of "lo mein". I can only come to the conclusion that the same name (lo mein) means different things in Hong Kong versus USA. (Much like the same name of "bean sauce" means different things in different part of China.) In Hong Kong, both mixing meat/vegetable and noodles when stir-frying, or pan-frying noodles first, then pour on top a mixture of meat/vegetable and the sauce are called "chow mein". The only kind of "lo mein" is the one boiled and have oyster sauce poured on top. The terms "two side yellow" or "jeen mein" (pan-fried noodles) are probably only used in the USA. Lucky you! When I started working as a waiter in San Diego in the early 80's, that's the "chow mein" served to many American patrons (most were in their golden years). So it does sound like it might be the only "chow mein" they know from the 30/40s... The noodles are deep-fried first to crispy, then broken down into 1-2 inch pieces, spreaded on top of a bed of chop-suey (meat/vegetable mix).

I just want to show you all an outtake photo when making this dish. The photo was not taken very well because things happened too fast. I did not include it in the original pictorial. This shows that a flame, which can be up to 10 inch long, can be induced by dashing in a capful of Shao Hsing cooking wine into a pan of fuming hot oil. But it would only last for a fraction of a second. (Have your fire extinguisher handy in case things don't go well! )

I have observed that in recent years, there is another trend in place: mini-woks. These woks, each is about 10 inches in diameter, are used to serve certain dishes. The food served is held in the mini-wok, and the mini-wok is set on top of a small fire provided by a methanol gel stove to keep the food warm. Cute!

Thanks, Jay! Sure, you got it! I will do that going forward. Thanks for pointing it out. The Chinese side of my brain typically won over the English side. Many things to improve on these pictures.

Just to add: If you unshell the shrimp to cook this dish: You may save the shrimp heads and shells to make stock. I usually use them to make a stock, and add some miso paste and cubed tofu to make miso soup. Or add some Thai Tom Yum soup paste, a few pieces of shrimp and some sliced button mushrooms to make Thai style soup.

jo-mel: I think it is called "gan" because the shrimp is the main and "only" ingredient, not cooked with any vegetable or anything else. I may be off on this. The grater that I use is an old-fashioned, "one facet" cheese grater with 2 blade/hole sizes. I use the 1/8-inch blades/holes to grate ginger. I don't like using the 4-facet cheese graters. They don't work too well for me. I don't have a wok, but I do have a cleaver. However, I much rather use a small chef knief to do most of my cutting/chopping. It is much lighter and much easier to handle. I reserve the cleaver for chopping whole chicken only, cooked or raw. Nothing like chopping flesh and bones with a heavy, sharp cleaver. (Uh oh, do I sound like a psychotic? ) A wok and a cleaver have long been associated with traditional Chinese cooking. I have a feeling that if I ever find a publisher to print my cookbook, he/she will demand that I demonstrate all cutting techniques with a cleaver and cook everything on a wok! For showmanship sake.

Thank you all for your support! And Michael: My kitchen door will always be open for you! Anna: I agree that the "authentic" Chinese way would probably leave the shell and heads on when cooking shrimp. They cook this dish with the shells on in China. But in the USA, all the restaurants I had been to ordering this dish made it with deshelled shrimp. You may certainly cook it with the shell/head on. Just skip the marination step. No need to marinate the shell!

#21, Imperial Shrimp (Shrimp with Chili, Garlic and Tomato Sauce) (乾燒蝦)

Imperial Shrimp (Shrimp with Chili, Garlic and Tomato Sauce) (乾燒蝦) This is a "Mandarin" style (Beijing/Sichuan) dish using hot chili, chili bean sauce, garlic and tomato sauce to stir-fry shrimp. The recipe was learned from the same reputable chef. The dish was another best seller in his restaurant. This dish may carry many names: Imperial Shrimp, Mandarin Shrimp, Peking Shrimp or other non-descriptive English names. The Chinese name: 乾燒蝦, which means dry-cooked shrimp, may be more meaningful. Serving suggestion: 2 Main ingredients: Medium size shrimp (with shell), about 1 1/4 lb. Other ingredients include garlic, ginger, chili bean sauce, tomato sauce, chicken broth (not shown) and some seasonings (not shown). Shell each shrimp: trim off the head. Use your fingers to peel off the shell. Use a chef knief or utility knief to make a cut about half-way through along the back of the shrimp. Devein. Rinse under running water. It is much easier to shell and devein the shrimp with a small utility knief under the running water with a bin underneath. You may save the shrimp heads and shells to make stock. I usually use them to make a stock, and add some miso paste and cubed tofu to make miso soup. Or add some Thai Tom Yum soup paste, a few pieces of shrimp and some sliced button mushrooms to make Thai style soup. Marinate the shrimp: In general, seafood is very delicate. Do not use heavy sauces (such as soy sauce and oyster sauce) to marinate seafood. Add deshelled/deveined shrimp to a small mixing bowl. Add 1/4 tsp of salt, 2 tsp of cooking oil and 2 tsp of corn starch. Mix all ingredients well. Set aside for about 20 minutes before cooking. Meanwhile, prepare the aromatics. Use about a 1-inch cut of ginger, 4 to 5 cloves of garlic, and 1 to 2 stalks of green onion. Use a grater to grate the ginger. Peel and mince the garlic. Trim the ends of the green onions and finely chop. When ready to cook: use a wok/pan, set stove to high setting, add 3 tblsp of cooking oil. Wait until oil is hot, add the marinated shrimp. Cook until the color of shrimp turns from light grey to white and orange red, about 3 to 5 minutes. Remove from pan and drain. Discard the oil. Use the same pan, maintain stove setting at high, add 2 tblsp of cooking oil. Wait until oil heats up and just starts fuming. Add the shredded ginger and minced garlic. Add 1 to 1.5 tsp of chili bean sauce. Add 1 tsp of chili sauce. (Note: if you like hot and spicy food, you may add more chili sauce to taste.) No need to add extra salt because the chili bean sauce is very salty and the shrimp has already been salted. Stir well. Cook for about 15 seconds. Dash in 2 tsp of white vinegar and 1 tsp of Shao Hsing cooking wine. Add 1/4 cup of chicken broth, 1/2 can (small 8-oz can) of tomato sauce, and 3 tsp of sugar. Stir well. Bring the mixture to a boil. Use a small amount of corn starch slurry (suggest: 1/2 tsp corn starch dissolved in 2 tsp of water) to thicken the sauce to the right consistency. Re-add the pre-cooked shrimp. Stir well. Continue to cook for 1 to 2 minutes until shrimp is reheated. Finished. Transfer to the dinner plate. Add the chopped green onions on top to add flavor and to serve as a garnish. The finished dish.

Thanks, William. Yes I believe Lo Shui is the same as "Master Sauce". Everybody has one's own version. The basics are about the same: dark soy sauce, five spice, chan pei (dry mandarin peel), ginger, rock sugar. In addition, you may add leek, garlic, chili or other ingredients. It is the different proportion of spices that can make the taste different. Note that as you use the "master sauce" to cook meat, some flavor of the meat got extracted into the liquid. That's why the more you re-use the master sauce to cook the next round, the more flavorful it is. Kinda like the mother dough of the sour dough. I know I know... those are microbs, they are different... just an analogy.

I knew that one was coming....either from you or Ah Leung Gaw. ← Dejah beated me to it. It's a very nice Nyonya touch. I would like some of those eggs! I would do that next time.

Thanks Marc. I think adding some chili into this dish would be great! I haven't seen "chili" mentioned in the recipes written by Hong Kongers. Perhaps this is the "Cantonese are not too fond of chili" thing. Besides the "Jiang Niou Rou" [Mandarin] 醬牛肉 (braised beef with soy and five spice), mentioned earlier, that I had in Shenyang, the beef in "Nanjing Beef Noodle Soup" that is so popular seemed to be prepared in a similar way - with the addition of leek in the soup that I could taste. This braising liquid can be diluted with some broth and would make an excellent soup for noodles: wheat based or rice based.