Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)
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Steam Ribs in Black Bean Sauce (豉汁蒸排骨) is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.
INGREDIENTS (Served 2)
500 of pork short ribs
2 tsp of salt to rub the ribs (Amazon Link -
1/4 cup of cornstarch to rub the ribs (Amazon Link -
1/4 cup of crushed ice to rub the ribs
3 tbsp of Chinese cooking wine to rub the ribs (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of salt (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1/3 tsp of white pepper (Amazon Link -
1/3 tsp of aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.) (Product Link -
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch (Amazon Link -
2 tsp of fermented black bean, roughly diced (Amazon Link -
2 tbsp of vegetable oil (Amazon Link -
INGREDIENTS
Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
Sprinkle some diced scallion as garnish. Enjoy
Is It Cheaper Making Lo Mein Noodles From Scratch?
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???? RELATED RECIPES THAT YOU CAN MAKE WITH LO MEIN NOODLES:
Cantonese Oyster Sauce Lo Mein Noodles -
Easy Chicken Lo Mein Recipe -
Beef Lo Mein Recipe -
Cantonese Chow Mein Recipe -
Crispy Seafood Chow Mein Noodles -
20 Minutes Chicken Noodle Soup -
Taiwanese Beef Noodle Soup Recipe -
Tomato Beef Noodle Soup -
15 Minutes Minced Pork Noodle Soup -
Easy One-pot Rib Noodle Recipe -
INGREDIENTS (Makes 1.6 lbs of Noodles)
450 g 1 lb of all-purpose flour
4-5 large-size eggs
1 tsp of salt
1/3 cup of cornstarch to prevent stickiness
INSTRUCTIONS
Combine the salt and all-purpose flour thoroughly. Bread flour is the best to make noodles because it has a higher protein content. Lo Mein noodles are full egg noodles. Egg contains lots of protein, which improves the texture of the dough, so it is ok to use all-purpose flour in this recipe.
Crack 4-5 large eggs into the flour and knead for 10 minutes or until a smooth and non-sticky dough forms (if using a KitchenAid, run on medium speed for 10 minutes). Every egg and brand of flour is different. Suggest using 4 eggs first and reserving one on the side to adjust the texture. To check if the dough consistency is correct. Use a clean and dry hand to grab a piece of dough and squeeze tightly. Then release; If the dough falls off immediately, the consistency is correct; If the dough sticks to your hand, add more all-purpose flour to adjust.
The next step is to roll the dough into sheets. I am using KitchenAid. Cut the dough into a few manageable pieces and flatten each piece so they can go through the machine easier. Put on the pasta roller attachment. Let the dough go through the machine; start with the thickest setting. It will come out rough with a jagged edge. Just fold the sheet in half and feed it through the machine a few times until the surface is smooth. Then gradually lower the thickness and continue to feed the sheet through the machine until it reaches your desired thickness. For lo mein noodles, I normally use level 3 on this Kitchenaid as the final thickness.
Apply a generous amount of cornstarch on the sheet. Using wheat flour only prevents the noodles from sticking for a short time because gluten tends to connect to each other. Cornstarch doesn’t contain any gluten, so it will separate the noodles for a long time.
Switch the attachment to the noodle cutter and feed the sheet through. Coat the noodles with more cornstarch so the cut surfaces don't stick to each other. Due to the egg content, these noodles can only stay good in the fridge for 2 days, but you can freeze them for up to 6 months.
Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs)
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These dim dum beef meatballs have a soft and succulent texture and unique flavors. The recipe is easy, but it is hard to find good quality dried orange peel, which is the key to authenticity.
INGREDIENTS
Make the Meatballs
200 g 7 oz lean ground beef
1/3 tsp of salt
1.5 tsp of sugar
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of chicken bouillon powder (Amazon Link -
1/4 tsp of white pepper (Amazon Link -
1 tsp of sesame oil (Amazon Link -
1/3 tsp of baking soda
42 g 1.5 oz of hot water
42 g 1.5 oz of crushed ice
29 g 1 oz of tapioca starch or potato starch (Amazon Link -
42 g 1.5 oz of pork fat, diced
4 tbsp of diced cilantro
A piece of aged tangerine peel, 1.5 inches * 2 inches (Product Link -
42 g 1.5 oz of Diced Jicama
Others:
2-3 pieces of Tofu skin to prevent sticking optional
1-2 tbsp of Worcestershire sauce for dipping (Amazon Link -
INSTRUCTIONS
Season the ground beef with salt, sugar, oyster sauce, chicken bouillon powder, white pepper to taste, and sesame oil. Mix within one direction until the seasonings are well combined. Chill the filling in the fridge for one hour.
While waiting, soak the dried tangerine peel for 40 minutes. Use a spoon to eliminate the pith, then dice the tangerine peel finely.
Dice the pork fat, jicama, and cilantro. If you can’t find jicama, use carrot, water chestnut, or daikon radish.
Cut the tofu skin into smaller pieces, then deep fry in 380 F oil for a few seconds. Remove it from the oil and soak it in clean water for a couple of minutes or until soft. Tofu skin is slightly chewy if you steam it directly, which is unpleasant to eat. After deep frying and soaking, it becomes porous and can soak flavor from the meatballs.
Slightly squeeze the tofu skin and put it on a plate. The purpose is to prevent the meatballs from sticking to the plate. Other than that, it doesn’t make a big difference in taste. If you don’t have it, or you think it is too much effort to deep fry and soak the tofu skin, feel free to skip it or use parchment paper to prevent sticking.
Combine the baking soda and the hot water. The heat will break the sodium bicarbonate into sodium carbonate (Na2CO3), which is a stronger alkaline. It will improve the texture of the meat by changing the PH level. That is why the meatballs are soft and succulent.
Add the crushed ice to cool the liquid. Then combine the liquid with the tapioca starch and stir thoroughly.
Take the beef out of the fridge, add the tapioca water in batches, and stir the meat in one direction until the liquid is absorbed. Continue to whisk the meat until it becomes gluey and sticky.
Add the diced jicama, tangerine peel, pork belly, and cilantro. Mix until well combined. Small bites of ingredients will inhibit protein formation, which lowers the water-absorbing rate. That's why I mix the meat with the tapioca starch water first, then add all these minced ingredients last.
Grab a big batch of meat and squeeze it. The meat will naturally form a ball in between your thumb and forefinger. Scoop it with a spoon and put it on top of the fried tofu skin. This recipe is enough to make 6 big meatballs, 65 grams (2.3 oz) each.
Bring a pot of water to a boil. Steam the meatballs over high heat for 10 minutes.
Super Easy Restaurant Style Lettuce in Garlic Soy Sauce 蒜香豉油生菜 Chinese Vegetable Recipe
Iceberg lettuce is commonly used in salads but not so common in Chinese cooking. In this video, Roland shows you how you easily turn a head of iceberg lettuce into a super delicious Chinese style dish using some really basic ingredients like garlic and oyster sauce. If you are feeling fancy, you can also sauté some fresh scallops and add them to this dish. Just a tip, to present the lettuce like how we did, just squeeze the blanched lettuce in a small bowl. Try to remove as much water from the lettuce as possible. Then place your serving plate on top of the bowl filled with lettuce and invert it. Remove the bowl and voilà! Add the sauce to the vegetables first before topping it off with the crispy garlic. Super easy!
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Iceberg Lettuce with Garlic & Oyster Sauce 蒜香蚝油生菜
Ingredients:
Serves 3 - 4 pax
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5 cloves garlic - sliced thinly
120ml water
2 tablespoons oyster sauce
1 tablespoon light soy sauce
0.5 teaspoon sugar
450g iceberg lettuce (or a whole head of lettuce)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Vegetarian oyster sauce
Light soy sauce
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan
Get the actual set used in the video:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Super Easy Chinese Mixed Vegetables - Chap Chye Recipe 海南什菜
Two Easy Way to Stir Fry Vegetables in Chinese Style 炒芥兰 Chinese Broccoli / Kai Lan
Super Easy Buddha’s Delight 罗汉斋 Vegetarian Stir Fry Mixed Vegetable Recipe - Luo Han Zhai
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Chinese Ribs and Noodles (One Pot Dinner)
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Pai Gu (排骨) and Mian (面) mean ribs and noodles. Men (焖) is the cooking method that I am excited to show you. The ribs are braising at the bottom, which lifts up the noodles so they can be steamed right above that. In the end, we will mix everything together, they will be really flavorful and delicious. This is a super easy dinner meal and serves a whole family.
INGREDIENTS
2 lbs. of pork ribs
1 tbsp of vegetable oil (
5 cloves of garlic
5-6 slices of ginger
1.5 tbsps. of sugar (Amazon Link -
1/4 cups of Chinese cooking wine (Amazon Link -
1/4 cups of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
2 cups of hot water
1 star anise (Amazon Link -
1.5 tsps. of Sichuan peppercorn (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
A few red dried chilies, optional (Amazon Link -
1 lb of fresh noodles
8 oz of yard beans
Fresh red chili and cilantro as garnish
INSTRUCTIONS
Use a paper towel to grab the silver skin on the back of the ribs and rip it off.
Slice the ribs in between the bones into individual pieces.
Pre-heat a heavy-duty cookware until hot (recommend a clay pot or a dutch oven). Add cooking oil and brown the ribs until both sides are golden brown. This will take a few minutes on each side over high heat.
While pan frying the second side of the ribs, you can add garlic, ginger, and sugar. Let them cook with the ribs until fragrant. Mix until the sugar is melted.
Add Chinese cooking wine, soy sauce, and dark soy sauce. Pour in 2 cups of boiling hot water. Adjust the position of the ribs so they stay below the water.
Put the spices (star anise, Sichuan peppercorn, cinnamon stick, bay leaves, and red dry chilies) into a spice bag and add it to the clay pot. Simmer on low heat for 50 minutes or until the ribs are tender.
50 minutes later, check the liquid amount. It should be just a little bit below the ribs. Everybody’s stove and cookware is different. If you have too much liquid, crank up the heat to reduce it. If you have too little, add more hot water. Mine is perfect.
Add the yard beans. Loosen up the noodles and lightly place them into the clay pot. Do not pad it down. You want it to be airy and fluffy, which allows circulation and ensures even cooking. Put on the lid. Switch the heat to medium-low and let it cook for 5 minutes.
This is the “Men 焖” technique that I mentioned in the beginning. The noodles are not touching the braising liquid directly, they are lifted by the ribs and cooked by the steam. The texture is completely different than boiled noodles - pleasantly chewy and firm.
5 minutes later, give it a nice mix to combine the sauce with the noodles. Keep an eye on the sauce amount. When you see there is no more sauce at the bottom, turn off the heat. If you continue to cook, it will start to stick to the bottom. Add some red chilies and cilantro as garnish. Enjoy!
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!