After cooking a simple lunch for myself (and eating it), I proceeded with cooking part of tonight’s dinner. The menu of the day required braising so if I were to start the kitchen activity after my online class ended at 6pm, dinner would probably turn into supper.
Hubby loves pork ribs in all manners. Although I’ve been using them to boil soup a couple of times and he had devoured all the ribs, I had not cooked a pork ribs stew since Day 6 of MCO. It was time to delight my Boss with Braised Pork Ribs with Dried Beancurd Sheets in Chu How Sauce.
Chu How （楮 侯） sauce is named after its inventor, a creative chef in Foshan, Guangdong. The sauce is indispensable in a lot of Cantonese cooking and is available in bottles (even the Lee Kum Kee range). I’m not sure if we can find it in local supermarkets because I don’t depend on the bottled sauce. I make my own concoction. My version of the Chu How sauce involves a pinch of five spice powder, a teaspoon of fermented bean paste (豆酱), a tablespoon of Hoisin sauce, oyster sauce and Bentong ginger powder.
The dried bean curd sheets or fu jok (腐竹）has to be soaked in warm water for at least 30 mins for them to soften. After that, I cut them into smaller pieces.
As I had not cooked this dish for quite some time, it was a pleasant surprise for hubby. There were extra portions, kept aside in the freezer, to accompany some noodles that I will make for hubby’s breakfasts. When I told him that, he was all smiles.
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| Braised Pork Ribs with Dried Beancurd Sheets in “Chu How” Sauce |
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| Hairy Gourd (节瓜） and Fishballs Soup |
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