Toddled down to the wet market to check out what they had. Surprisingly, I wasn't looking for fish. I wanted to buy pork, lots of it. I was going to make a batch of jiaozi to freeze, and do sweet and sour pork for the friends for dinner the next day. Since the butcher was happy to help me chop up the meat, I didn't mind taking additional cuts of meat in the form of spare ribs and pork liver. I could cook those for dinner tonight.
The spare ribs were something I recalled from childhood, and this was the first time I re-created it. The man said it was a winner. Along with pork liver too. He loved them. Well, thanks! Sure, the marinade's everything for this dish, but it's really a no brainer. Everything uses sesame oil, hoisin, soy and Worcestershire sauce and sometimes, a wee bit of honey. LOL. Then douse liberally with either Chinese wine, sake or mirin. I tend to avoid five-spice powder and rice vinegar. I don't find them lending any depth or brine to the spare ribs and liver.
Since the man likes his soups, soup was in order. But it shouldn't be a pork-based stock anymore. Too much pork. I can’t deal with all pork dishes in a meal. Went for a light dashi with Manila clams and bok choi to balance out the heavier meats. #ImpieCooks2019
Enough of rice. Fried up beehoon to go along with it. I always use brown rice vermicelli. It seems less 'wet' than the white ones. Beehoon stir-fried with bits of pumpkin or bell peppers is lovely. I grinned at the dishes. They were honestly not too difficult to put together. I've already realized that the ease of cooking comes with running through the prep and logistics in my head. I'm not particularly worried about the cooking bit. It's more or less science isn't it?
The spare ribs were something I recalled from childhood, and this was the first time I re-created it. The man said it was a winner. Along with pork liver too. He loved them. Well, thanks! Sure, the marinade's everything for this dish, but it's really a no brainer. Everything uses sesame oil, hoisin, soy and Worcestershire sauce and sometimes, a wee bit of honey. LOL. Then douse liberally with either Chinese wine, sake or mirin. I tend to avoid five-spice powder and rice vinegar. I don't find them lending any depth or brine to the spare ribs and liver.
Since the man likes his soups, soup was in order. But it shouldn't be a pork-based stock anymore. Too much pork. I can’t deal with all pork dishes in a meal. Went for a light dashi with Manila clams and bok choi to balance out the heavier meats. #ImpieCooks2019
Enough of rice. Fried up beehoon to go along with it. I always use brown rice vermicelli. It seems less 'wet' than the white ones. Beehoon stir-fried with bits of pumpkin or bell peppers is lovely. I grinned at the dishes. They were honestly not too difficult to put together. I've already realized that the ease of cooking comes with running through the prep and logistics in my head. I'm not particularly worried about the cooking bit. It's more or less science isn't it?
2 comments:
So many dishes! Totally looks like a winner! I can’t deal with so many stir fried dishes hehehe, weather is too hot and I dread the washing as my condo given dishwasher is totally useless :(
Only two dishes are stir-fried; the pork are done in the oven! Otherwise I won’t be able to manage. Oof.
That’s the thing- get a more efficient dishwasher? It really helps! Add a mopping robot to that, cleaning up is a breeze.
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