Are you ready to dive into a dim sum classic that’s bound to become a family favorite? Let me introduce you to the Chinese Steamed Spareribs with Black Bean Sauce, or as it’s lovingly called in Cantonese, ‘pai kuat.’ This recipe is a nostalgic nod to my modest beginnings and my Hong Kong roots. I still remember those weekend dim sum outings with my Gong Gong (grandfather), eagerly waiting as the cart pushers announced their mouth-watering specialties, with the black bean spareribs always making it to our table.
In this recipe, I’ll guide you on how to select the perfect spareribs and how to masterfully use pre-made Chinese black bean sauce straight from the jar – a fantastic shortcut that doesn’t skimp on flavor. And the best part? You can bring this dim sum favorite to your dinner table in just about 30 minutes! Let’s get steaming and create some delicious memories of your own!
Why This Chinese Steamed Spareribs Recipe Works:
- Tender and Juicy Ribs: This recipe is a surefire way to achieve tender ribs every time. Steaming the pork spare ribs locks in moisture, resulting in juicy pork ribs that rival your favorite Chinese restaurant.
- Great for First-Timers: If this is your first time attempting a spare ribs recipe, fear not! The process is straightforward and yields best results, even for beginners. You’ll feel like a pro, and your taste buds will thank you.
- Convenient Ingredient Sourcing: All main ingredients for this dish, including the crucial black bean sauce, can be easily found at Asian grocery stores. It’s a good thing to explore these markets, as they often have the best selection for authentic ingredients.
- Authentic Dim Sum Experience: The charm of this dish lies in its roots in Cantonese food. It’s like bringing the magic of dim sum carts right into your home. Prepare to be transported to the bustling streets of Hong Kong with every bite!
- Versatile as a Main Course: While typically a favorite dish for dim sum, these Chinese steamed spare ribs can also serve as a delightful main course for any meal. Pair it with some rice or vegetables, and you’ve got a full, satisfying meal.
- Simple Yet Flavorful: The beauty of this dish lies in its simplicity. The main ingredients work together seamlessly, creating a balance of flavors that makes this one of the most beloved Chinese dishes. It’s a testament to how a few key components can create something incredibly tasty.
- A Nod to Family Traditions: Making this dish is not just about enjoying juicy meat; it’s about keeping traditions alive. Each bite is a reminder of family, heritage, and the joy of sharing your favorite dish with loved ones.
Ingredients:
- pork sparerib tips
- black bean sauce
- Chinese rice wine or dry sherry
- cornstarch
- grated fresh ginger
- cloves garlic
- black pepper or ground white pepper
- cooking oil
- sesame oil
- sugar
How to Buy the Right Type of Spareribs
If you are lucky enough to live near a large Asian supermarket that has a meat section, the pork riblets are easy to find.
Cut the ribs in between the bones to get small pieces, easy for steaming and eating.
No Asian market? Bribe your butcher to cut normal spareribs cross-wise to get small 1-1/2″ riblets.
Black Bean Sauce Shortcut
In the traditional version of this dish, whole black beans are typically used, lending to that authentic, deeply savory flavor unique to Chinese cuisine. However, these can be quite a challenge to find unless you have access to Chinese markets. But don’t worry, I’ve got a convenient and equally delicious workaround for you! I’ve opted to use jarred black bean sauce in this recipe, which is a substitute made from fermented black beans.
This sauce captures the essence of the traditional ingredients and is widely available in the ethnic section of most supermarkets, making it easy for you to bring this dish to your table. What’s even better? The preparation is a breeze – it only takes about 5 minutes to get everything ready. After that, it’s just a matter of steaming the spareribs for about 20-30 minutes. So, you can enjoy this classic dim sum dish without the hassle of hunting down hard-to-find ingredients!
A brand that’s easy to find is Lee Kum Kee (even Walmart sells this brand.)
There are many different types of bean sauce, so make sure you get the right one. It should say BLACK bean sauce.
This is NOT black bean sauce:
In a large bowl, toss the riblets with the Black Bean Sauce and the rest of the sauce ingredients.
Chinese Style Steamers
There are different sizes of bamboo steamers. Some are very small, for single serving (like you see at Dim Sum restaurants), while others are larger for family-size.
How to Make Chinese Steamed Spareribs – Step by Step
Fill up a large pot or wok with water and place a steamer stand (or upside down shallow bowl) into the water to prop up the steamer basket.
The bamboo steamer should NOT sit in the water. Place pork ribs on top.
Cover and steam pork ribs.
It’s important to make sure you have enough water in the pot so you don’t run out of steam! If you don’t see steam rising, add more water.
Done!
Serve hot.
FAQ: Chinese Steamed Spareribs with Black Bean Sauce Recipe
Q: Can I add green onions to the recipe?
A: Yes, adding chopped green onions towards the end of the cooking process or as a garnish can enhance the flavor and add a fresh touch to the dish.
Q: What is the best way to serve these spareribs?
A: These spareribs are traditionally served as a dim sum dish. For a fuller meal, you can pair them with steamed white rice, which complements the rich flavors of the black bean sauce perfectly.
Q: Is this recipe considered a classic in Chinese cuisine?
A: Absolutely! Steamed spareribs with black bean sauce is a staple in Chinese cuisine, particularly in Cantonese cooking and is a popular choice at Chinese dim sum restaurants.
Q: Can I include chili pepper for extra heat?
A: If you enjoy a bit of spice, adding a small amount of finely chopped chili pepper to the black bean sauce recipe can give it an extra kick. Adjust the quantity according to your heat preference.
Q: Are there different ways to steam the spareribs?
A: Yes, while the traditional method involves steaming in a wok, you can also use a steam basket in a pot. The key is to ensure that the ribs are evenly cooked in the steam.
Q: Is it difficult to make this dim sum dish at home?
A: While it might seem intimidating, making this dish at home is quite straightforward. The cooking process is simple, and the recipe is very forgiving, making it a great option for those new to Chinese cuisine.
Chinese Steamed Spareribs with Black Bean Sauce
Ingredients
- 1 pound pork sparerib tips
- 2 tablespoons black bean sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1/2 teaspoon grated fresh ginger grate on microplane grater
- 2 cloves garlic finely minced
- 1/4 teaspoon freshly ground black pepper or ground white pepper
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
- Cut between each sparerib to separate each rib tip. In a large bowl, combine the rest of the ingredients. Add in the ribs and toss well to coat the spareribs evenly.
- Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.)
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Tried it with the Lee Kum Kee sauce. Did not care for the taste – too strong.
Absolutely spot on recipe. Just as good as at the restaurant. I also add a tablespoon of fermented dried black beans for an extra kick of flavor. Rinse the dried black beans first, though, as it’ll end up being too salty.
I cook today and it was delicious. I make it more simple. I just use the Lee Kum Kee the black bean garlic sauce and I steam it for 30 minutes because of the pork spare rib. It was perfect.
I tried this recipe yesterday for dinner and it was good! I saved this as my standard recipe for steamed ribs with black bean to make from now on. When you find perfection you don’t need to keep searching.
I looked up this recipe tonight after I boiled some pork ribs.
It came out the way I remember having it in Chinatown when I was a kid. Delicious! Definitely restaurant quality. An instant favourite. I made it in 20 minutes after the sauce was made.
I like how simple and easy this recipe is and it definitely tastes like how my dad used to make it. My kids also love this recipe and never refuse dinner when I serve this. Great job!
Nice job putting this together! It makes a huge difference with how detailed your instructions are. Big thumbs up!
Compared to “American” Chinese spareribs, these are my favorite paigu specialty. I will try to make these at home. Fortunately, we have a large Chinese population/grocery store/restaurants close by that serve real Chinese foods. After living in China, I can hardly bear “Americanized” Chinese foods and still cannot find some dishes that I love.
Love this recipe! It turned out very well for my first attempt and I am making it again for dinner tonight.
Can we marinate the spare ribs in the sauce and put in ref overnight?
Tasted excactly as served in a restaurant, yummmmm
Can’t wait to try it!
Can we marinate the spare ribs in the sauce and put in ref overnight?
Too sweet. Reduce sugar, and add soy sauce will taste better
Looks excellent to me.
Looks delicious. A definite must try!
The recipe(s) look inviting; the pictures mouth-watering!
Great recipe and very delicious. It’s a keeper. Thank you
Reason I only gave it a 3 is because Im not sure if I would like the black bean sauce. I have never tasted it before . But I love spareribs .
Why would you rate it if you haven’t even tasted it?
I used the Lee How Fook brand Black Bean Garlic Sauce was derishus. I garnished with diagonally cut garlic chives and chilli for presentation and a little extra kick. We did not use any sugar. Went down a treat at happy hour. One guy even mopped up the sauce with BBQ Steamed Pork buns.
You hardly taste the beans at all because it is a light sauce if done right.
Thank you for the photos which help build confidence when using a new technique.
Jaden, your recipes are to die for!! ALL of them!!!
Delicious & great tasting dinner. Makes me want to hop on a plane & come over to your place for dinner. Let’s not forget Duke, he’ll love this as well (meat only).
Very special recipe. Thanks, Jaden.
thank you!
“HOW TO BUY THE RIGHT KIND OF SPARE RIBS”
“Go to an Asian store and they have them there.”
Gonna need a lot more detail than that.
Look at the photo above in the recipe and you will know exactly what you are looking for. Print and take with you JIC.
What kind of cooking tool did he use with that Chinese Steamed Spareribs? Because that looks good! Wonderful Spareribs! I like them!
Spare ribs in black bean sauce, should I Blanch the ribs in boiling water for 3 minutes to remove the scum? I usually do when i make ribs. would appreciate your reply. Thank you
tried this recipe for the first time last night… yummy! But I need chillies in my adaptation next time.
I made this tonight! It was straight-forward, easy to follow and more importantly, delicious! I featured this on my blog. Thank you!
#1 recipe I make Ribs in black beans often this is my families favorite. I serve the ribs with white rice….yummy my tummy loves them. Thank you
Thank you so much! Jaden
I made this last night. Omitted the sugar. Husband approved. It was delicious. Thank you.
Thanks Elaine! Jaden
This is so delicious and reminds me of the dimsum places in Hong Kong. Thanks so much for the recipe!
Thanks so much Julie!
i am fond of cooking since childhood because my grandmothers like to cook both from my fathers side as well as mothers side.everytime we have gatherings or .parties we don’t have to hire cook .now i have 7 children we still enjoy cooking.my kids knows how to cook too.we enjoy using the products of Lee kum kee because i find my cooking as if im eating in an authentic chinese restaurant.
Thank you for this recipe – this has long been on my favorite dim sum dishes. I had no idea it was so easy to make! Delicious – this is going into my regular rotation.
Wow! This is my favorite recipe i make this for my family once a month served on rice delicious. Asian grocery store near me is were I get my spare rib tips.
Very similar to what you get at Yum Cha in Hong Kong. Simple and very authentic Cantonese dim sum.
Oom, Looks yummy and delicious. This is also completely new type of recipe for me. So take the taste soon 🙂
I just moved to South Texas (Corpus Christi area) from Toronto (where all the delicious cultural food is). I miss dim sum. I think I’m going to make this this weekend. I hope I can find rib tips. If I can’t find rib tips do you think using regular spare ribs will be taste almost the same? Why rib tips?
Hi Jenny – the rib tips are the most tender parts, and the “bone” in the middle is mostly cartilage. Yes, you can use regular spare ribs, but the texture will be different – chewier! But certainly still delicious! Try looking for an Asian market – if they don’t have a fresh meat section, ask if they have frozen rib tips. Also, talk with your butcher at your regular grocery store – he or she can probably special order!
I ended up using riblets and though the texture wasn’t the same, the recipe itself and the flavors were delicious! I will try finding frozen rib tips at some of the Asian grocery stores around here next time. Thanks for the recipe!
Hi, I thought maybe you would like to know that I have found the riblets at my local Walmart. I do not know where you reside, but if I am not mistaken, there are Walmart’s in all four corners of the world, if there isn’t, trust and believe there will be soon.
Also note that if you buy a slab of pork ribs, you will find that that is where they have cut the riblets from anyway, of course sold separately brings more money
Great tip! thanks Alena!
Delicious recipe!
Fantastic recipe. I made it yesterday dinner and it was om…..delicious.
Lovely recipe! I absolutely LOVE pai gwat.
I wonder if it there is an easy way to make this on steamed rice so that the flavors can soak in..
Can’t wait to try it out!
Oh, how I laughed when Imread your PS about Bob! Then I busted a gut when I read Miss Twist’s reply. Not to fear! My husband duct taped my guts back in and no longer puts me on the counter to mix dough!
Still laughing!
Thank Jaden.
I love Chinese food so much. I often go to the China Buffet to eat them. Thanks for sharing again.
HI!!! This has become a weekly staple for which our 3-year-old son asks on a more-than-weekly basis! Thank you!!!!
Hi,
I have a jar of Black bean garlic sauce in my fridge and I don’t know what to do with it (I also don’t know why I bought it, Haha) so I google some recipes and come across your blog/recipe!! You’re a hilarious writer and I like your humor… particularly about Bob and plucking your children off the chandelier, and banging your head against the wall…
Thanks so much for the recipe!!
Just made this recipe. It turned out wonderful. Thanks so much!
Wow, yummy and amazing!
I’ve seen a similar ones that works with slow cooker. It’s called Chinese slow cooker ribs with soy been sauce.
Hi! I really like your recipes, but I can’t find the “Print” button. I wish you can make your website to be able to print the recipe in simple format, for compilation. Thanks.
Its very nice….
I use this recipe all the time. Thanks!! Just wondering, did you purposely leave out SALT?
awesome… thanx so much!
Hi I hope youre still reading comments!!.. but I wanted to know if I can somehow cook this in the slow cooker. btw the pic looooks amazing!
thanks!
Hi Janeth – I haven’t made this in a slow cooker before!
If I can’t find black bean sauce but I have Chinese fermented black beans, can I substitute that? If so, what’s the amount you would recommend? Otherwise, I can find Lee Kum Kee black bean & garlic sauce. Would that work too?
Find the Lee Kum Kee black bean sauce. Use that first and then experiment with the fermented black beans.
What a pleasure to have come across your site. Food is so tasty & easy to follow. I keep coming back to this recipe! I could’nt find Chinese rice wine and didnt want to buy sherry for a Tb so I substituted it with Apple Juice. This taste better than the restaurant dim sum version! Thanks! 🙂
This looks amazing! I just posted a reference to your cite on my blog! Thanks for sharing, and can’t wait to try this out!
http://jamandtea.blogspot.com/2011/03/daydreaming-about-cooking-chinese.html
Would steamer the spareribs for 20 minutes or so be enough to make it tender?
Yes, as long as you are using rib TIPS.
Hi! I really like your recipes, but I can’t find the “Print” button. I wish you can make your website to be able to print the recipe in simple format, for compilation. Thanks.
Hi Joan! I just fixed the print function of the recipe. You should be able to print now!
Just made this recipe, but with chicken wings! Wonderful, wonderful succulent sauce! Really incredible nuances of flavor here. I’ll be reheating it tomorrow for the CNY dinner, and I’m guessing that the flavors will be even better! Thanks Jaden, for your inspiration!
Thanks! I use the same set-up when making a Moroccan steamed lamb dish, so I understand what you mean.
Thanks for the recipe, I can’t wait to try it!
Sam
All your juices will fall down the holes of the metal fan steamer. Just get a pot big enough to hold a shallow bowl. Then find something to prop the bowl up. I use 3 shot glasses!
Hi Jaden,
I know that this post is a couple years old, but hopefully you still read the comments!
I don’t (to my great shame) have a wok or a nice Asian steamer. Would doing this in a pot with a metal fan-style steamer do the trick? How would it affect the recipe?
Thanks for the great looking recipe!
Sam
Mrs. Jaden,
I am a 16 year old chinese girl living in north carolina. I just wanted to tell you that my best friend is going to hong kong and I’ll never see her again, so i’m sending her off asian style by hosting a party with your amazing recipes! Thank you!
Please give the the titlte of your cook book so I can buy. Thank you very much.
I have been to Hk too. As I know, the steam spareribs is not really a dim sum dish. They served it as a dim sum dish sometimes . It serves with rice in a pot. A famous dish for pot rice in winter time.you need not to have streamer.. you may cook it with rice in a electrical cook. First, cook the rice until it start to steam then put the miranated spareribs on top of the rice.. wait for 10 mins… you will have sparerib with pot rice.
My chinese friend told me, she cook it in the microwave with cover about 10-12 mins.. depend on the portion of the spareribs.. It is quick and easy dish
Junith: The black beans are very different. Look in the Asian section of the market, for the jar of “Black Bean Sauce”.
Jaden,
Are these totally different black beans than I might find when I am in the Mexican section of foods or am looking in the bean section of the supermarket? I mean, they have Black Beans that are whole, already cooked, and in the can. Is this a different type of Legume? I have dried Black Beans here at the house (we do a lot of Mexican foods). Just wondering. Thanks, Junith
P.S. Got the spice and can’t wait to use it. Everyone is sick, so the only stinkin’ thing cookin’ is canned chicken noodle soup that they want! Nothing else will tempt them right now.
Thank you so much! I have been looking for this recipe for a while..by the way..sorry about Bob.
Believe me with these recipes we’d buy the cookbook even if you were giving out a few free flyers. All the best to you!
Er, short RIBS! *hic*
I was at the butcher’s today and they had beef short rubs, which I had them cut into smaller pieces to try this with. I know, should’ve been pork, but I didn’t have the recipe with me. Think they’ll work?
This is one of my Mom’s favorites when she goes to dim sum. Sometimes she has me go track down the cart before it gets to our table. It’s the last thing I want to do when I visit her up in Toronto.
I really appreciate that speed of this dish. It’s all in the prep and you just set things off to steam.
What About Bob?! Actually, I’ve heard that after brain surgery it’s very good to get right into rehabilitation and get back to work as soon as possible. So you did the right thing.
Oh, and I’m sure most of your loyal readers would love to have the cookbook.
I also agree that people would buy your cook book even though the recipe’s are online. For reference see wilwheaton.net he’s published several books of his blog and done well for himself.
I’m glad I’m not the only one who names appliances. My Kitchenaid in called Rosie, because she is red. I won’t mention what my oven’s name is. It is unprintable because he is very tempermental!
Steamy Kitchen, that looks sooo good! You don’t have to worry about finding dim sum since you can just make it yourself! Bai gwat was my favorite growing up, but I always find it hard to eat and really get all the tender meat. I’m a lazy eater. Hey, all the great pai gwat I have were so tasty sweet. Not sugar sweet, just this nice sweetness. Do you think that was just the bones giving off a slow cooked sweetness or is there something in the sauce or marinade that makes it that nice sweetness?
BTW, I always just cook with the jarred black bean sauce. I’m the busy single guy chef! No time for soaking and pounding my black beans! 😉
Thank you for stopping by my blog this week! All of your recipes look SO delicious..wow!!
Kelli
My mixer suffered the same fate as Bob, but seemed to be especially despondent as it performed a murder-suicide, taking the rice-cooker full of oatmeal with it.
Husband performed the same brain surgery on my Kitchen Aid. He then marched right out and bought me the Kitchen Aid Pro series mixer to avoid exposing the patient to repeat procedures.
Oooh! I would have loved to attend a class given by you and Bee! Sigh…until then I will have to console myself with those steamed black bean ribs 🙂 MMM!
I would definitely buy your cookbook!
Am now heading to local butcher to beg for crosswise cut spareribs.
Bossy just collapsed into a Hunger Coma.
That IS so cool! And those ribs looks fabulous! Definitely worth getting your nails all sticky and red.
Jaden-
Think value added for your cookbook.
How about CD or DVD that would have you demo the recipe along with your witty patter.
A bargain at twice the price.
Grifola
Mmm. I’d buy it. My mom has a whole closet full of cookbooks that she uses all the time and never reads blogs– I have a few cookbooks that I rarely use (except when I need in-bed reading material), and am more likely to buy one when I’ve liked the writing style on the blog first. And I’m sure your beautiful face would sell some copies too.
…Unfortunately, you’ve made me hungry for Dim Sum, and there’s *noplace* to get it- or anything but the most basic ingredients in DC… So I may need to learn the patience to futz with small things.
P.S. I would “hella” buy your cookbook.
Jaden, this makes me really sad. I mean, your spareribs are lovely and all, but it won’t make up for the fact that I’m totally going to miss out on your cooking classes by ONE DAY. 🙁 boohoohoo. I won’t be in LA until Sunday afternoon because I have my last final at Berkeley on Saturday. Yes. A final exam on a Saturday. I am mucho sad that I will be missing out on learning to cook w/ Steamy Kitchen AND Rasa Malaysia. UGH. Excuse me while I weep in my corner of weeposity.
Adren – yes you can!
Blondee47
The large Asian markets that I normally go to in California have incredibly fresh meat – they sell so much so fast that the turnover is very quick. Now, that being said, I wouldn’t buy meat from the little tiny Asian market near my home in Florida. It’s a super small market with little turnover. I just don’t trust the quality and conditions.
I guess my answer to you if you live near an Asian market that is busy and has a professional meat counter (not just a cooler) – it is probably good meat.
Frozen? hmmm…I wouldn’t.
You are mistaken in assuming that people will not buy a cookbook if the recipes are online for free. This is he same flawed thinking that has the recording industry in it’s death throes. The fact is, yes, people will consume things for free if they are available, but that will not stop them from buying things as well. In the music business, all the studies not funded by the RIAA show that people who download free music tend to go out and buy more CDs than people who don’t. Also, if someone likes downloaded a song, the likelihood is that they will go out and buy the CD because the CD has a booklet, a nice case, the disc has a design printed on it etc. In other words, the physical object is as pleasurable to the user as the abstract content. So, if you provide an enjoyable experience on your site, and you also offer a cookbook to purchase, they will buy. You’ve already established yourself as a brand, displayed the quality and freshness of your product, you’d be a fool NOT to put out some cookbooks. People love and collect cookbooks. You can display them artfully on a coffee table or a book shelf, you can fall asleep at night reading them in bed, both things you cant do with a website.
Yay, you’re making me crave for these rice toppings from my favorite resto in Chinatown Manila!
you mentioned all my favorite dishes to eat for yum cha! reading your post made me want to eat those now!
jaden, when i see these packaged meat at my asian store, how do i know that it is good beef and pork and is sanitary considering it comes from the orient and is usually in the frozen stage? If the meat is fresh, then how do i know it comes from sanitary conditions…these small groceries ..are they regulated?
Can you use the same sauce and stir fry it with sliced beef?? Reminds me of Black Bean sauce Beef Hor Fun (rice noodles, nope, not Whore Fun)!!!
I wanna attend? Any contest for free flight tickets??? LOL! You and RM will have a blast. Will ask RM for an autograph when I see her during her next trip back to Malaysia. And I should get her to get your autograph for me too! :o)
I do love black bean; only this weekend past I organised yum cha with friends, and introduced some of them to the delight of chicken feet with blackbean. Not all tried them, and not all of those that did liked them, but I was proud of them for trying!
First of all, I’d like to go on record and say that I would buy your cookbook even if I had access to every single recipe online for free. There. If nothing else, you have one dedicated and eager buyer. Secondly, I thought I was the only one who named her big mixer, which, btw, looks identical in color and model to yours (white, Professional series) – my mixer’s name is “Animal” because the first time I used him – it’s a he, btw, like your Bob – he made those growly noises like the Muppet… and so… Sorry that Bob needed brain surgery. Animal is like my most prized earthly possession (perhaps because it was my first major real kitchen purchase when i had like no $) and I’d be super sad if he got hurt. But I think both Bob and Animal like being put to use – that’s what their job is supposed to be. Sitting idly in the corner, especially with tape and stuff, would make them sad – good thing you used it right away!
I’d buy your cookbook , Jaden! But thanks for publishing the steamed pork ribs recipe because this is my favorite dimsum dish. How exciting – you and Bee…I wish I could be there to attend the class. Have fun!
Mmm I loves me some dim sum. I also always order fung jow but not so much with the pai gwut. However, a long long long time ago I went to Hong Kong with my sister to visit my aunt and cousin and they took us to this amazingly great dim sum restaurant that served pai gwut fan. I’ve been to a bunch of dim sum restaurants locally and can’t find this!! I’m not sure what kind of magic they put in the rice, but it seemed a little more complicated than putting pai gwut and juices over rice. It seemed like it was baked in a clay pot or something. Do you know how they do it?
OMG! My favorite dim sum selection! Thank you for posting this. And, believe it or not, (although I think you’re being facetious) many bloggers go on to author books that are for the most part reprints of blog posts.
I know I would buy it.
btw, just noticed your comment on the mango heaven sauce and shrimp! glad you liked it!
Except for the chicken feet, those are the same dimsum dishes I pick here in Manila PLUS two more — chive dumplings and stuffed eggplant (deep-fried and/or steamed). Roast duck (over rice or in a noodle soup) for entree and mango with peral balls for dessert. Ooh la la, watta life!
Thanks for sharing the recipe–gotta try it soon. I’ll buy your cookbook — there’s something about cookbooks that recipes-on-the-net can’t satisfy.
PS
Poor Bob. But better his head got broke–than one of your cute little boys breaking a limb because of chandelier.
You’re one lucky lady–handsome coolie cum brain surgeon for a husband 🙂
i always like spare ribs with black bean sauce 🙂 tastes good too with spicy black beans.
and i really think that the cooking class with Rasa Malaysia is going to be great! can’t wait to read about the event.
that is one pretty photograph. the ribs i meant! and yeah, bob looks tired!
Hey Jaden, sorry for not dropping by lately with personal things. Great to have read of you new aisan cooking class coming soon. Hmmm it is now tickling me of doing one under sifu Steven Cheng…lol! I am away from KL more than a week now and mis so many things such as huge red lobster dish and huge red fish dish create by sifu steven cheng for his clients, end up no pictures take and no post! 🙁 Many more next time when I get back. So take cake babe and have fun with your cooking together with rasa malaysia.
I would so buy your book.
As I will be buying some ribs to try this recipe.
Glad Bob is on the mend!
Give me more rice for this black bean sauce steamed spareribs!
Oh my, I wish I could go to both cooking classes 🙂
Steamed spareribs? Yum with extra yum on the side!
I’d buy your book so I didn’t have to look recipes up on the computer. The “convenience” of the internet isn’t always so convenient. But, I’d want an autograph on that sucker!
I wish with all my might I could be there for the cooking classes. 🙁
Great looking spareribs! I like the sound of black bean flavoured spareribs.
Yummy ribs! Good to know u can make it from scratch cos I always thought it had to be the black bean sauce in a jar by LKK(Lee Kum Kee) of HK.
Re: Bob…u should write to KitchenAid abt it and say how very impressed u are with their product etc etc, they may reward u with a new machine!!
You know darn well all ya’ gots ta do is send me the recipes and the laid-out cookbook will come back to you. Simple! 😉 Of course, my computer’s chewing on a thirty-minute TV show at the moment and if it crashes again, it’s gonna end up just like Bob!!! 🙁
this is our ‘must order’ dish each time we head for dim sum. and what a retro looking bob… glad he survived the brain surgery.
You rock!! this is my absolute FAVORITE dim sum dish!!! Thanks for this!!
Stalker that I am (and hopelessly unable to cook), i’ve signed up for BOTH classes (thanks to Tina)!! I can’t wait to eat…i mean “learn how to cook” (wait….there IS taste testing afterwards, RIGHT???)
Am I allowed to bring wine?? 🙂
I’d buy the book anyway! Though, I’ve been playing with the same idea (I have a title in mind, which really gets me fantasizing), and have considered the same problem.
Oh, Jaden, I forgot to say that i’d buy your bound copy blog book.
But you have to autograph it!
mmm ribs anything is yummy!
So when are you coming to London to teach us how to cook. Lord knows we can use it!
Poor poor Bob! But isn’t he a trooper to get up again and knead that dough like nothing happened. I love my Kitchen Aid mixer. it would be a tragic kitchen accident for my baby.
When in London I love Cha Siu Bow from the Chinese bakery in Soho-China town. Such a treat!
ooh, when you get it done, i will SO buy your cookbook! the ribs look and sound very delicioso! i love black beans, and this recipe really does sound so easy! (the story of bob was pretty funny!)
I read where at least one person has published his entire blog as a book. So, maybe its not as dumb as it sounds to put your recipes on your blog, then come out with them later in a cookbook. They would probably reach an almost entirely separate audience.
Tim
I agree Jaden. People buy cookbooks to have the tangible bound books, lovely photos and all, in their kitchen. I promise Joyce and I will buy it, even if we’ve read the blog and had you lead us by the hand in coking them.
Tim Seldin
Woww… I would love to go to your cooking class, especially Rasa Malaysia will be there. Too bad, I live far away from you guys…
Those Chinese spareribs with black beans look absolutely DELICIOUS but i must say…the pictures of Bob with his head cracked opened are a bit disturbing…is he doing okay? Where can we send cards and/or flowers to wish him well?
😉
oh, pai gwuat, I like! 🙂 And you are lucky to have a husband who is a neurosurgeon. ;p
Oh man I would so love to be in that class! Unfortunately my trip to LA-LA land will be too late to make that date.
Poor Bob!
You AND Rasa are teaching the class?! Very cool. The 14th is a no go, but perhaps the 15th. Hmmm.
Went out and got my steamer today. Loved it as a kid and can’t wait to try it . Thanks
when are you going to be teaching a class in NY? 🙂