Steamed Spareribs in Black Bean Sauce

Chinese Style Steamed Spareribs in Black Bean Sauce

Ingredients:

1 lb. spareribs

1 tbsp. fermented black beans

1 clove garlic

4 slices fresh ginger root

6 tbsp. soy sauce

5 tbsp. boiled water

1 tsp. cornstarch

1/2 tsp. sugar

1 tsp. sesame oil

Dim Sum Dip Sauce

2 tbsp. Soy sauce

1 lemon or 4 calamansi

Lee kum ki chui chan chilli oil

Directions:

1. Cut the spareribs crosswise bite size (or you can have a ready cut from chinese butcher).

2. Rinse fermented black beans slightly in cold faucet water.

3. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.

4. Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the wok. Replenish with additional water, if needed.

Cassava Cake

Cassava Cake with cheesy topping

Ingredients

Cake

2 lbs grated cassava

1 (14 ounce) can sweetened condensed milk

(Reserve 1/3 cup for Topping)

1 (14 ounce) can coconut milk

1 (13 ounce) can coconut cream

2/3 cup sugar

3 egg (keep the 1 egg yolk for topping)

1 cup grated coconut or much better a macapuno

Topping

1 egg yolk + condensed milk + grated cheese

Directions

Preheat oven to 325° f.

In large mixing bowl combine cake ingredients.

Mix well.

Pour equally into two large greased rectangular pans. Or you can have it at cupcake pan as well.

Bake until top is no longer liquid (approximately 30 minutes).

Mix topping ingredients well and spread evenly on the two cakes.

Bake an additional 20 to 30 minutes. Take care not to burn the topping just have it light brown.

Cool cakes completely.

Slice each cake into 24 equal squares.

Caldereta

Pinoy Caldereta

Ingredients

2 lbs beef, cubed (you can use lamb as well)
3-4 cups water
1 medium onion, chopped
1 glove garlic, crushed
1 cup bell pepper, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread
1 cup grated cheese
2 tbsp. sugar
1 tablespoon Tobasco sauce (optional)
3 large bay leaf
2 medium potato, sliced
2 medium carrot, sliced
1 tbsp. fish sauce (patis)
2 tbsp. soy sauce (toyo)
salt and pepper



Procedure


1. Boil the beef until tender, in the water with salt n pepper to make a nice beef broth.
2. In a separate pan sauté garlic until almost brown then add onions. Add the carrots and potato, saute.
3. Add beef and small amount of broth. Add soy sauce and fish sauce.
4. Add tomato paste and tomato sauce and allow to simmer for 10 mins.
5. Add the bay leaves and bell pepper.
6. Add the liver spread and sugar.simmer until carrots and potato is cooked.
7. Add the cheese and tobasco. Simmer until cheese melt. Stir.
8. Add some more broth if you wish.
8. Serve it on a bed of cooked rice. Enjoy!