Yes, yes, beef ribs again. I’m telling you – it’s going to be a thing if it isn’t already.
I cooked this dish on two separate occasions. The first time, I wasn’t intending to blog it. But as soon as I ate it, my head went, “This is so yum!” so I had to cook it again to take photos. 🙂
And it was an easy process because I just poached the ribs in a soy sauce master stock. Do you have a master stock? They are the best. If you’re thinking, “What’s a master stock?” it’s a flavoured liquid that’s used to repeatedly poach/braise food. Instead of discarding it after cooking, it’s used again and again, picking up more flavour each time.
Really, about the only good thing that comes with this time of year is apples. I really like apples, though I am quite particular about the types that I’ll eat (it’s a short list: Granny Smith, Pink Lady, Jazz).
But yup, apples are the only good thing. That’s about it. There’s nothing else.
Okay, so it’s actually Valentine’s Day, but c’moooooon. Roast Pork Belly Day is about as arbitrary, right?
Besides, Valentine’s Day is completely wasted on me. I’m not into getting flowers (they die… and I can buy my own), or chocolates (I only really like plain dark chocolate… and I can buy my own), or jewellery (I don’t like gold or diamonds… and I can buy my own).
You can deduce a couple of things from that.
1: I don’t like receiving gifts. (Though I appreciate the thought and all.)
2: I’m terribly unromantic.
After my Prahran market visit the other week, I was all inspired by the produce available there. In particular, the rabbits from the John Cester Poultry and Game stall caught my eye and had me dreaming of a hearty flakey pie stuffed full of a savoury bunny and vegetable mixture.
With that in mind, I made a return visit to the market to pick up ingredients – a couple of rabbits and assorted vegetables.
My mum and I cook completely different meals. Growing up, dinner almost always consisted of steamed rice, two or three accompanying dishes, and Chinese soup. When I think about it, my mum has quite an amazing repertoire of dishes in her memory. She can churn out tons of things in her sleep – all Cantonese home cooking and food that you will rarely find at restaurants. Interestingly, it’s also the kind of food that I don’t cook for guests, because I associate it with family eating. Like it’s too simple to serve to other people. Weird right? It’s a bit silly because although it’s mostly simple food, Cantonese home cooking is delicious.
This winter I found myself hands deep in a big bowl of raw meat. It all started last year, with a passing comment from my friend Maztech. She casually mentioned that her mother makes sausages every winter. And while it was just a passing remark, it got me all excited.
“I want in! Can she show me? I want to make sausages!”
And that’s how I ended up with 10 kgs of sausages. It’s also why I have sausages currently hanging in the spare room.