Cooking 101: from my kitchen

Hello bloggers!

I’m an avid home cook, been cooking since I was 11 years old and loves to experiment with all sorts of recipes.  FYI: Asian families train their daughters to cook at an early age to prep them for “potential marriage” at a young age or to take care of the family.  My mom was semi-traditional and she wanted me to learn the art of the wok so 1) I can take care of dinner while they work, 2) learn wife material cooking, & 3) just be self sufficient.  For that, I am grateful… although age 11 me, did not appreciate having to be home right after school to cook for the family while everyone went to the park to just chill.

Today I had an insane craving for Asian Style Braised Short Ribs. What makes it Asian style? Don’t know, maybe the soy sauce, ginger, and sesame oil in the ingredient list? *wink* (token Asian ingredients).   Takes about 30 mins to prep (minced garlic, ginger, asian pear, mixed with soy sauce, sesame oil, brown sugar, black pepper & dark soy – mix all ingredients – the dressing is done), boil the short ribs for about 10 mins to rid the blood & fatty deposits).  Takes a total of 2 hrs to completely braised these delish ribs (oil & salt a cast iron pot, one that is deep enough for braising, add ribs & seared all sides til slightly brown, then add 2 tblspn of brandy, cook for another 2 mins, then add the dressing, stir for a few mins and now add enough water to cover 3/4 of the ribs.  Bring to a boil for 30 mins on high, then reduce heat to low and braise the ribs for about 1hr, checking at 30 min intervals to test the softness. When the meat starts to fall off the bones – time to eat! (I paired my short ribs with sautéed kim chi!)


Happy feasting!

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