My dark sauce dinner

Today, I serve a dinner with dark sauce -- pork rib in dark sauce and spaghetti as well.

And this dark sauce is a little bit spicy, which brings a different taste. I love it!

Firstly, prepare pork rib.

(1) Rinse pork rib and cut rib into one section one rib only.

(2) Soak small ribs in cold water, and change water several times to remove blood.

(3) Dry ribs with paper towel.

(4) Marinated sauce: 7 tbsp brown sugar, 1 tbsp Lee Kum Kee Sriracha Chili Sauce, 2 tsp salt and 7 tbsp dark soy sauce.

(5) Marinade ribs in the sauce overnight (in the fridge).

(6) Sprinkle some oil into a skillet.

(7) Under medium heat, bring skillet to hot, and turn skillet to make oil evenly cover the bottom;

(8) Place ribs in the skillet (meat side down), cover and let it cook under medium-low for 20 minutes.

(9) Remove cover, condense sauce and turn ribs to make them well wrapped with sauce.

(10) Transfer ribs to the plate.

(11) Discard oil from dark sauce left in the skillet.

(12) Pour marinated sauce left in the container to the skillet, and mix them well (to be used in spaghetti).

Now, let's make spaghetti in dark sauce, very special, eh?

(1) Cook spaghetti in boiling water for 10 minutes.

(2) Discard hot water and rinse cooked spaghetti with running water.

(3) Heat skillet with dark sauce under medium power and bring it to boil.

(4) Add cooked spaghetti and stir until sauce is fully condensed.

(5) Stir chopped green onion into spaghetti to develop aroma.

(6) Transfer spaghetti to a plate or bowl.

For recipe of the yellow dish in the background, please see:

Braised rutabaga with tangerine

Super easy sour and sweet pork rib

Pretty busy these days, well...unwilling to do too much cuisine after working.

However, I wish the simple cooking could give me delicious food, to comfort my starvation and fatigue.

Here they are -- sweet and sour pork rib!

Dice and rinse about 6 lb pork ribs, then put them in a 5 qt. pot;

Add water, the level of water is over ribs;

Cover pot, bring to boil under high power;

When it boils, remove foam with small size seive;

Add 2 white part of green onion, 2 star anises, 1 thick piece of ginger root and 1 tsp lemon juice, reduce heat to low, stew until ribs are cooked through.

The above procedures can be done after dinner, because stew is an easy job, with the timer ticking, you needn't attend too much, therefore, you can enjoy watching TV, reading newspaper or do whatever you want to relax.

Transfer cooked ribs to small containers (one container for two serves), strain broth through sieve to remove solid ingredients. Keep in the fridge.

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Before cooking dinner, prepare sauce and finely chop green part of green onion.

For the content of sauce: blend 1 tbsp sugar, 1/2 tbsp rice vinegar, 1 tsp salt, 1 tbsp tapioca starch and 1/2 cup of broth or water.

Under high power, heat wok or skillet;

Add 1 tbsp oil into hot wok or skillet;

Stir-fry two serves of pork ribs until they are brown in color;

Stir in 1 tbsp dark soy sauce and blend well;

Stir in chopped green onion to develop aroma;

Pour sauce in, stir until condensed;

Voilà!

Very easy and very delicious.

New Canadian

Feb. 15 is a big day: National Flag Day of Canada, Celebration of coming Heritage Day (the 3rd Monday of February), our anniversary; and from now on, we will celebrate more, as a new Canadian.

　

The seats reserved for Lieutenant-governor, mayor, president and CIC officers:

His honour, the Lieutenant-governor of New Brunswick, Herménégilde Chiasson:

　RCMP：

　This is a snapshot from CBC News at Six, we were singing O Canada:

In reception, cupcakes with mini national flag were served, and coffee. People congratulated each other.

To celebrate this super big day, I made braised pork rib and stir-fried Shanghai bok choy (I found it in Atlantic Superstore located in Moncton, cheers):

Baked pork rib

This is a mouth watering baked pork rib, isn't it?

I learned this recipe from a Chinese lady named "CuiHua". This recipe makes baking pork rib easy, all my friends would like to make this dish in dinner party. But, you see, everyone wanna make their own recipe, so we modify and modify... You can see this similar main dish on different tables, sure, the tastes are all unique. In my recipe, I changed something too, the quantity of seasoning, and adding green onion.

Firstly, prepare the main raw material, that is pork rib. Soak pork rib in cold water for 30 minutes, grab it to squeeze the fresh blood out, wash with running tap water to fully remove the blood, dry with paper towel. This step is very important in preparing pork, which can remove the bad smell in pork.

In a bowl, blend 7 tbsp brown sugar, 3 tbsp chilli powder, 1/2 tbsp salt to make seasoning. Well massage pork rib with seasoning, and let it sit overnight in the fridge.

Place one aluminium foil (larger than the size of pork rib) on the working counter, put two or three white part of green onion in the centre, then transfer pork rib on the onion. Cover pork rib with another large aluminium foil. Seal three sides and leave one side open, which is like a foil bag.

The dry seasoning left in the container now looks like wet marinade, mix it with 7 tbsp dark soy sauce and pour it carefully into the foil bag, in the end, seal the fourth side.

I forgot to take the photo of how to seal the bag, but I later shoot one right after I took them out of the oven -- see, very well sealed bag, no leak of marinade, full of steam inside, so the bag looks like a balloon:

Preheat oven to 375 F and bake pork rib for 1 hour. The marinade will almost be absorbed by the rib, and due to the green onion, it smells perfect.

Take the bag out of the oven, as I mentions above, this is a bag with hot steam, don't tear the bag with bare hand. Pink the bag with fork to release steam, then open the bag.

There might be a little bit sauce in the bag, drizzle the sauce over pork rib.

Well, it is time to enjoy!

Bon appétit!