Being able to make steamed buns was what got this whole cooking challenge started. Where my parents are from, in Northern China, wheat is more common than rice. So growing up we ate steamed buns more often than rice. The best thing is once you master the dough, there are a ton of variations from a plain bun (mantou) to desert buns to meat filled buns (baozi).

Today we decided to try the green onion "flower rolls" because they are delicious and fun to make. We got some amazing results using the bread machine. It keeps the dough warm allowing it rise better even in the cool weather. Also the dough needs to be kneaded well which quite frankly the machine does a better job! Our plan is to try out different types buns as the weather gets cooler.

These ribs are absolutely the best! Boiling the ribs first gets rid of some of the fat. I really like the simplicity of this dish.
 


Ingredients:

• 2 lb pork riblets
• 4 thin slices of ginger
• 3 Tablespoon of cooking wine
• 1/4 cup of light soy sauce
• 1/2 cup sugar
• 1/2 cup Chinese vinegar
• 2/3 cup boiled water
• Pinch of sesame seeds

Directions:

1. Place ribs in medium sauce pan.
2. Add ginger and 1 tablespoon of cooking wine.
3. Add cold water, enough to cover the ribs.
4. Turn heat to high and cover until boil. Then turn heat to medium/low. Boil for 15 minutes.
5. Drain out water and rinse ribs with warm water.
6. Place cooking wine (remaining 2 tablespoons), light soy sauce, sugar, vinegar and boiled water into sauce pan. Stir.
7. Turn heat to medium, add ribs, gently stir until sauce thickens and ribs appears glazed.
8. Place into bowel/plate and sprinkle with sesame seeds.

Top row L to R: Chinese Vinegar, Chinese cooking wine, soy sauce Bottom row L to R: Sesame seeds, ginger, sugar

Place ribs in medium sauce pan. Add ginger and 1 Tablespoon cooking wine. Submerge in cold to cover the ribs. Turn heat to high and cover until boil. Then turn heat to medium/low.  Boil for 15 minutes. Drain out water and rinse with warm water.

Place remaning 2 Tbsp cooking wine, light soy sauce, sugar, vinegar and boiled water into sauce pan. Stir well. Turn heat to medium, add ribs, gently stir until sauce thickens and ribs appears glazed. Place into bowel/plate and sprinkle with sesame seeds.

These peanuts make a great snack! You can also add as a topping (eg. Spicy Noodles). I tried to make this on my own recently and it turns out the peanuts can go from being perfectly cooked to burnt very quickly. Depending on the wok and the burner the process can take variable amounts of time. I recommend sampling a peanut once in a while and really looking at the colour of the nut. It should be slightly golden (not white, not brown/black).

• 300 g raw peanuts

• 1 cup of vegetable oil

Directions:

1. In a bowl, place peanuts in warm water for 5 minutes then drain well.
2. Add oil to wok. 
3. Add peanuts to cold oil and distribute evenly. 
4. Turn heat to medium.
5. Once oil is heated (peanuts will start to sizzle), occasionally push the peanuts back and forth gently. It is normal for peanuts to crackle.
6. Once the skin of the peanuts become dark and peanuts are fragrant and slightly golden (~ 10 to 15 min), turn heat off. 
7. Keep the wok on the burner for a few more minutes.
8. Drain peanuts from oil and place peanuts onto paper towel to soak out the excess oil. Sprinkle with salt (optional).

Raw Peanuts

This is one of Tina's favourite dishes. I have only had this a few times, but be warned, it is so very delicious and very addictive!

• For the nice colour and glossy look, use rock sugar

• Pan shearing the skin makes the pork belly taste better in the end

• Pre-boiling the pork skin in water is healthier because it gets rid of some of the pork fat

• Anytime you add water to already heated ingredients, the water needs to be boiled. Never add cold or warm water.

Ingredients:

• 2.5 lb pork belly
• 4 pieces of fried tofu, cut into1.5 cm squares (optional)
• 4 thin slices giner x 2
• 4 Tablespoons vegetable oil
• 1 teaspoon pepper corn
• 2 stars anises
• 1/2 cinnamon stick
• 1 Tablespoon sugar
• 1 table spoon dark soy sauce
• 1 Tablespoon cooking wine
• 1/2 teaspoon  salt
• 2 cups boiled water