TinaYuan

Sweet and sour pork spareribs for dinner. I believe in China, every family has their own recipe for this dish, as long as it's sweet and sour. The ratio of marinade I use is water: chinkiang vinegar: sugar: soy sauce: cooking wine= 5:4:3:2:1. Marinade spareribs with the above and scallion, ginger, garlic. Brown the spareribs first and pour the marinade in, simmer for one hour till meat is tender and sauce is thick.

Plantes Vertes, the filling is basically simmered mushroom and tomatoes till like sauce, thickened with grated cheese and bread crumbs. When they can hold together like meatball, I stuff them in the squid and cook in oven, 375F for 40 minutes. But I don't think it's good. It seems meaningless to put the filling and squid together. I would rather eat them separately. Dejah, chicken rice seems very popular here. It looks delicious! Prawncrackers, wow, home made sausage with pasta

wow, Ann's lamb looks delicious! Basque, the places you went to in China are very close to my home town. I saw your food pictures during the trip. Those dishes are what I eat to grow up. Miss home now. This semester is finally over. Haven't eaten well recently, I was planning to treat myself a good dish, stuffed squid. But it turned out funny. Half of the filling(right side) was leaking out because of the squid's shrinking in oven. I have to make something good tomorrow

Soba, pineapple and coconut is one of my favorite combination. I cannot wait to make a curry out of them! Thanks for posting the recipe!

Kim, the polenta cake looks creamy and delicious. For rosti, I ordered a new non stick pan and it is on the way now. Keith, I like your 21st century char siew! I had it for lunch today, but it's from old world...

SobaAddict70, I love all the greens. Your dishes smell like spring! Fava beans are one of my favorites. I found some in farmers' market this weekend but they are too old. The most delicious fava beans I have ever had are from my grandparents' garden. We picked them and cooked immediately, only with some chives and s&p. Oh, I'm homesick now.

Morkai, YES! Below is quoted from Prawncrackers:" Of course I've been having it with grilled pork chops and beef. I retro-engineered it from one I had in a steak restaurant in Fukuoka. It should be mixed with freshly ground toasted sesame before dipping your meat into it. In the restaurant we each had a small bowl with grooves etched into it called a suribachi. The sesame seeds are ground in this before the sauce is added. The combination of the sweet deeply savoury and deep nuttiness of the sesame is simply sublime: 200ml ichiban dashi made from katsuobushi and kombu 100g brown miso 120g mirin 75g sugar 50g rice wine vinegar Simmer the above for 15 minutes then add a teaspoon of finely grated ginger and simmer for another 5 minutes. Take off the heat and stir in one tablespoon of yuzu juice (or a mixture of lime and Seville orange). The sauce will keep for a while in the fridge. "

Plantes Vertes, thank you! Addicted to that sauce now, use it for everything~ mm84321, the first picture scared me when I bed read this post last night....As usual, your dish is like a art masterpiece!

Finally make Prawncracker's miso sesame sauce today! Really delicious, sweet and nutty. Cannot wait for meat tomorrow. So I use some leftover sourdough to make a veggie pizza, using that miso sauce. How can I say that.... I planned to add some cilantro on top. But I cannot wait after it came out from the oven.... I feel so guilty to eat the whole one for dinner......

liuzhou, that's a huge lotus cake, almost like a sesame 烧饼. My favorite stuffing for Chinese cake is always red bean~

Keith, this time I really understand. There is only one dimension left.... SobaAddict70, it's a great method. I just saw it in cook's illustrated this morning. dcarch, I am considering a Chinese chef's knife, which looks like a cleaver. Martin Yan's demonstration is really helpful. Thank you so much!

dcarch, thank you very much. I misunderstood what keith meant before. I think I now got it. Keith, thanks. To make sure I understand this time, do you mean the width I draw below?

Keith, thank you very much! Your explanation is really helpful. My knife is victorinox 8 inch chef's knife. I don't know if this type of chef's knife all have the same thickness. I will shop for some thinner knife, as you say. Moreover, I did oil the knife but it didn't work. I also wipe the wet knife but it didn't work either. My pan is crazily sticky. I also don't have confidence in flipping. So I use two pans to do the flip.... Your solution is great! I will try it next time.

Prawncrackers, thank you. Definitely grill some meat this weekend! mm84321, your dish is too beautiful to eat! I tried to make potato rosti today. Since I don't have mandoline, it's really painful to cut those potatoes. Five potatoes, one hour..... Unfortunately, I didn't dry potatoes completely. It turns out only a thin layer of crispy, absolutely I want more. Moreover, my stainless steel pan is sticky. It's a total disaster to get it out of the pan. In all, it's not successful. Hope next time it will be better~ Garnished with lemon yogurt and cilantro, One more thing, could somebody help me with a cutting question? Why are things always sticky to knife when I cut them, like potato chips, tofu. I have to push them away almost after each cut. Any solution to this problem? Or is there something wrong with my way to cut food? Thanks!

Prawncrackers, absolutely beautiful and delicious dishes! Would you mind telling me about that sesame miso sauce? I searched your posts but didn't find it. Thanks! Kim, you and Mr Kim really have a delicious life!!!