Dim sum is an integral part of Chinese cuisine found all over
China and in many parts of the
West. Dim sum is usually served in the late morning through the early afternoon
which should be lingered over, in
multiple courses which is a lively and varied meal. Pai Guat
2 Pounds pork sparerib tips1, cut into bite size pieces, soak in cold water for several hours
1 Teaspoons fermented black beans )(Douchi), rinsed in water twice
1 Tablespoon Shao Hsing wine
1 Tablespoon Sesame oil
1 Tablespoon cornstarch or potato starch
1 Teaspoon MSG
Pinch of hot red chile flakes (Crushed red pepper)
1 Tablespoon soy sauce
2 Tablespoons oyster suace (optional)
1/2 Teaspoon ground white pepper
1 Tablespoons sugar
2 Tablespoon minced garlic
2 Teaspoons finely minced ginger (optional)
1 Teaspoon salt
Combine ingredients except black beans and red chile, mixing well in a stainless bowl. Cover with plastic wrap and marinate at least 2 hours.
Plate 3 tablespoon portion on a small bowl that will fit within your steamer. Top with a teaspoon of black beans and pinch of red chile. Cover and steam for 8~15 minutes until done. Garnish with chopped spring onions.
- Sparerib tips available Chinese butcher (the tips of spare ribs have a significant amount of cartilage) but are meltingly tender, and fine gnawing when steamed.
- aka pai kut (kuat)
- Crushed red pepper is most often produced from cayenne peppers