I’ve been wanting to make this dish for a while now. Every time I see ribs go on sale, I think I should get some and make this dish. But for the longest time, I was unsure about whether I had the right type of fermented bean curd. Well, I finally have the right type after being taught by my mom while she was here. We used it in our Chap Chye recipe and with plenty left, I finally got to do this dish.
Man, what a mouthful that title is! The reason it is such a mouthful is that I always thought this dish was called "Kiam Chye Boey" but found out from my mom that it is not. "Kiam Chye Boey" is a dish that uses "kiam chye" – salted mustard greens (gai choy). This dish, on the other hand, only uses fresh gai choy.
What is similar between the two dishes, is that they both use leftover meat, such as pig’s feet and duck’s head (you could even use turkey if you like). Now, I know that pig’s feet and duck’s head doesn’t sound very appealing as good eats. But let me tell you, this dish is simply delicious! If you like Chinese Hot Sour Soup, this is a gazillion times better! And it’s so easy to make once you procure yourself the right ingredients.
When we were back in Hawaii, we always used to pick up fresh sui gow and wonton skins from the Yat Tung Chow Noodle Factory in Honolulu’s Chinatown. There’s nothing like using freshly-made skins for making dumplings at home. When we moved to the Bay Area, though, we couldn’t find a fresh noodle factory here in San Jose.
However, we did manage to find a noodle factory in Oakland’s Chinatown. On the rare occasion we find ourselves in Oakland’s Chinatown (usually to have wonton soup at Gum Kuo Restaurant), we also stop by Yuen Hop Noodle Company and pick up some wonton skins, sui gow skins and some fresh noodles.
Yuen Hop Noodle Company (Oakland, CA)
Now that the weather is getting cold, I am craving more soups and stew-type foods. This is perfect weather for a nice, hot bowl of wonton soup. But it’s just too far for us to go all the way to Gum Kuo in Oakland for a bowl of wonton soup. Besides, I figure it’s easy enough to make on my own.
I’ve been wanting to make Char Siew for a while now. I have a go-to recipe that my friend, Maria shared with me a while ago but that recipe requires me to marinate the meat for at least 2 days or more before baking. But because I was craving some char siew immediately and didn’t want to pay over $6/lb for it at the Chinese BBQ shop, I decided to try this recipe that I found at Baking Mum’s blog. Continue reading Braised Char Siew (or Non-bake Char Siew)