You know how it is...home cookin' always beats the crowds at restaurants and especially on Mother's Day. This year, we had the delight again..of both Moms being here as well as my brother who is back from the East Coast for the summer. We also welcomed 2 lovely visitors whom one actually taught at a culinary art school in Taiwan. So Bob was feelin' the pressure! ; )We cooked a total of 4 dishes and in addition to the main course meal, Mel's dad made a yummy mango pudding (packed with real mangoes) and a platter of fresh fruit from Bob's mom. With the team work of 3: me, Bob, and my brother, we served a warm dinner at the Law resident this year. Here are the 4 main dishes, 2 of them are what you may already recognize from our previous entries:
1. Salmon with tofu (See previous entry for recipe)
2. Bok Choy with Shitake mushroom (See old entries for recipe)
3. Chicken w/ "Hup cherg gua" (Praying squash)
4. Black bean spare ribs
Black Bean Spare Ribs
ingredients:
- a slab of ribs, cut into separate bite-size pieces
- black bean garlic paste
- salt
- generous amounts of corn starch
-cooking wine
cookin' time!
- after seasoning, place in steamer and steam for 1 hr. or more depending on the amount of ribs
And you're done! Quick, easy, and yummy!
