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Dim Sum Style - Black Pepper Beef Short Ribs



1 lb  beef short ribs, Maui/Korean/Argentinian cut, -trimmed of any gristle or silver skin, cut into single rib pieces

1 onion, thin sliced

Marinade:

¼ tsp baking soda

½ tsp sugar
¼ tsp Chinese 5 spice powder
1 Tbsp dry sherry or sake
1 tsp light soy sauce
 
½ tsp dark soy sauce
1 tsp oyster sauce
1 teaspoon sesame oil
1 clove garlic, pressed

Add just before steaming:

1 tsp sesame oil
1 Tbsp cornstarch or tapioca starch
1 tsp freshly ground/cracked black pepper (coarse grind)

Place all above marinade ingredients into a plastic or glass container and mix well.

Add the ribs and onion to the bowl and toss to coat evenly, ensure the ribs have all met the marinade. Cover and place in fridge overnight.


When ready to cook, take the ribs out of the refrigerator, add the sesame oil, cornstarch, and freshly ground black pepper. Mix well, set aside for 1 hour to come to room temperature

Place the ribs in heat-proof bowl then place into the steamer, cover and steam for 10 minutes.
 

Stir the ribs then cover and steam for another 10 minutes.



At 20 minutes, check to see if the ribs are cooked through and the sauce has thickened up.  If you prefer very tender ribs, then steam for an additional 20 minutes, stirring every 10 minutes.

Once cooked to your liking, remove from the steamer and serve in small dim sum size plates.

Serve hot.

Note: These can be cooked well in advance and kept in the fridge, when ready to eat, simply reheat them in  a steamer and serve…

Snowy Palms Resort

Dim Sum Style - Steamed Black Bean Pork Ribs


Since moving away from Edmonton and a few great dim sum restaurants (Jumbo, Cha For Tea to name just 2) I have had to resort to making my own dim sum again.  It is easy enough but when I want dim sum I like to be able to yell at the family to "Get your coats on, I'm hungry!" and jump in the car. Now when I desire dim sum, some advance planning is required, it's delicious, but planning has never been my strong suit. Anyway, here's my version of black bean pork ribs.

This is a common dish and a million similar recipes exist in the food blogosphere, so here is my addition to the recipe box.


1 pound pork ribs, sweet and sour cut (about 1" pieces)

1 Tbsp dry sherry or sake

2 tsp sugar
1 tsp salt
1 tsp sesame oil
1/2 tsp white pepper
2 Tbsp cornstarch
1 Tbsp water
2 Tbsp minced hot pepper (green or red, or both!)
2 Tbsp fermented black beans - rinsed, drained, set aside



Mix all ingredients together and place in a container with a tight-fitting lid.  Refrigerate for 4 hours, overnight is best however.

Once ribs have marinated sufficiently, place into a heatproof bowl the correct size to allow it to fit into a steamer.

Bring 1 quart of water to a boil, then place the steamer rack over the water then place the rib mixture.

 
Steam for 10 minutes, give the ribs a stir then cover and steam for an additional 10 minutes.

The ribs are ready when they are opaque and a thickened sauce has developed.  If any pink remains steam for an additional 10 minutes. I will often steam them for 40 minutes, stirring every 10 minutes to get them very tender.

Serve in the steaming bowl or transfer to smaller dim sum size plates for service.
I love the ribs over steamed jasmine rice or fried noodles. Yummy!




Enjoy! 



Hashbrowns!!!





Shredded Hashbrown Potatoes

Peel 2 large potatoes for each person you are going to amaze with these hashbrowns. I always use russets, I don't know why, but I do and they are very good. Place the peeled potatoes, uncut (that's whole in case you are confused) in a large 12 quart or larger pot or dutch oven and cover the WHOLE potatoes with cold water, enough so the potatoes end up loosely gathered, floating almost.

Place pot on the stove over high heat. Bring the pot to a full rolling boil and once boiling, boil for 2 minutes - not 3, not 1, but 2 minutes. Remove pot from heat, set aside uncovered for 2-3 hours, until cooled to room temperature. Remove potatoes from water and chill.

Using the chilled potatoes, grate, and place in a bowl. Toss with salt and pepper.


Using a large non-stick frying pan placed over high heat add some butter (clarified is best) and canola oil in a 50/50 ratio (the amount is up to you, but I like lots, perhaps 3 tables spoons of each).
 

Add grated potato mixture to the hot oil and reduce heat to medium. Season with salt and pepper.

DO NOT stir potatoes. Let them lay still, unmolested, until they are gently browned. Check the colour by lifting and looking, and once browned to your liking, flip over and brown the other side.

Helpful hint!: Place a plate over the cooking hashbrowns then with your hand on the plate, turn the frying pan over to release the hashbrowns.


Slide half-cooked hashbrowns back into the frying pan and cook until golden brown.

At this point, you have a decision to make - to stir, or not to stir.  I stir to get more golden crunch goodness happening, but you don't have to. If you wish, simply plate the cooked hashbrown patty and serve. It's your choice!  Be daring!

Fry until they are golden brown and serve hot.


Enjoy.


The simple secret to this is the parboiling of the potatoes. By doing this you set the starch in the potato and the cooking time decreases by half, so no gluey hashbrowns for you; they taste nice and light and they cook quickly.



Snowy Palms Resort