ScruffyEatsLambchop

My partner in crime is in the Phillipines, probably having a difficult time swallowing a balut (Disclaimer: if you have something yummy in your mouth or about to, don't click on the link until you're done eating!). Personally, my stomach has endured more revolting stuff.
While she's gone, i'm doomed to eat leftovers or fend for myself as none of the restaurants around here have English menus. One of these days, I will have to learn more Cantonese phrases other than "soy sauce, please". Until then, every trip to the wet market to pick up ingredients is an adventure. More on this at a later date.




Ingredients:

• Pork spareribs
  
• Garlic
• Olive oil
• Salt & Pepper
• Onion
• Chives or green onion for garnish
• Gooseberry sauce (gooseberry, ginger, sugar and water). Substitute a tarty fruit sauce like cranberry if you can't it.

As you can see, I don't list quantity for the ingredients. I cook by eyes and taste, not by specs. Anyways, this dish is so easy to make that if you enjoy being in the kitchen, you'll probably create something even tastier than mine.

Steps:

• Wash and pat dry meat. In a pan, pot or whatever else you have laying around the kitchen, brown in oil for about 5 minutes.
• Remove and set aside
• Samurai them onions & dice the squash into cubes. Add them to pan and sautee for a few more minutes.
• Season with salt & pepper and cover with lid. This allow the squash to cook by absorbing some moisture.
• Return the spareribs to the pan/pot and sautee some more with the gooseberry sauce added in.
• Make sure the window/door to your kitchen so the wondeful aroma can circulate. This way your dining partner is 50% satisfied by smell even if the dish turns out to be crappy.
• Scoop your 15-minute creation onto a plate, sprinkle with green onion to make it pretty for the camera and dig in. A glass of sauvignon blanc will be a good complement if you want to impress the lady, boyz.
  

Posted by ScruffyEatsLambchop on Tuesday, June 27, 2006 at 2:57 PM | Permalink