Cumin Flavored Ribs

This rib is one of our traditional way to cook. My husband loves it so much so I cook it about once a month.


rib, ground cumin, salt, pepper, ginger powder, garlic powder, ginger root slices.


1. Pour some cold water into a pot.

2. Chop ribs along the bone, then put into the cold water pot, add some vinegar and cooking oil, and a few slices of ginger root, medium high heat bring it to boil. Turn off heat, let it sit for about 5 minutes, take ribs, rinse off.

3. Pre-heat oven to 400°F/200°C.

4. Mix the powder seasoning together, slightly coat the ribs.


5. Bake for about 25 – 30 minutes, until the surface of the rib start grease bubbling.

Steamed Rib in (Kabocha) Squash

 The Squash I used is normally called ‘Japanese Squash’ at Asian Supermarket. It’s called Kabocha Squash offically. It tastes sweet, and is my favorite squash. 


ribs, squash, egg white, corn starch, seasoning.


1. Clean ribs with water, then put into a saucepan, add water to cover all the ribs, add some cooking wine, white vinegar, and a few slices of ginger root. Cook on medium high heat to boil. Turn off heat, then let it sit for about 5 minutes. 

When cooking meat and seafood, I love to use some ginger root. I think ginger works much better than lemon juice. 

2. Rinse ribs with warm water, then dry with paper towel. Add seasoning to ribs, set overnight in refrigerator or at least several hours. 

For seasoning, I normally use soybean sauce, vinegar, sugar, salt, ginger root, green onion and black pepper.


3. Clean the squash, chop the top off, take all the seeds out.

4. Mix seasoned ribs with a little bit egg white, mix well with corn starch then. Fill ribs into squash.

5. Steam the squash for about 50 – 60 minutes.

6. You can top with chopped green onion. Serve warm. 

You can use other kind but similar squash, like acorn squash. Of course, you can use other kind of meat, too. I’m thinking of trying chicken one day. I think it would be good, too. 

To view this recipe in Chinese, please click here

Steamed Ribs

Steamed Rib

I was in meat mode yesterday, and ribs was the only meat I had, so I cooked some ribs. And it turned out really good, everybody likes it!


ribs, cellophane noodle (this wasn’t planned to begin with), seasoning.


1. Chop ribs into small pieces.

I normally ask the supermarket to slice ribs into inch-wide strips, and then chop them by bones before I cook.

2. Put ribs into a sauce pan, add cold water, then cover with lid, medium high heat, bring pan to boil. Turn off the heat, let it sit for about 5 minutes.

3. Pour ribs into a drainer, raise with warm water, drain well.

4. Put ribs into a container (I used a ziploc bag), add whatever seasoning into bag, massage some, let it sit for several hours.

For seasoning, I used cooking wine, vinegar, soy bean sauce, sugar, garlic powder, ginger powder, oyster sauce, and ground pepper. If you like salty food, you can add some salt into it.

5. Meantime, soak cellophane noodle into cold water.

6. Find a deep plate (like soup plate), lay cellophane noodle at the bottom, then set ribs on top of it.

7. Fill steamer with water, high heat to bring it to boil, then put ribs in, adjust heat to medium after several minutes. Total cooking time is about 30 minutes.

Most of the time when I steam something, the plate will come out with a circle of marks of food, but this time the plate actually came out with clean edge. I think it’s because the cellophane noodle at bottom.

Steamed Noodle with Rib and Green Bean

Steamed Noodle with Rib and Green Bean


This is one of my most favorite way to cook noodle. It tastes a lot better than regular stir fried noodle.

Steamed Noodle with Rib and Green BeanIngredients:

fresh noodle, green bean, ribs, ginger root, seasoning (salt, sugar, cooking wine, vinegar, soybean sauce).


Steamed Noodle with Rib and Green BeanSteamed Noodle with Rib and Green Bean1. Slice ginger root, take 4 slices, put into cold water in wok, add some cooking wine into water.

2. Chop ribs into small pieces, then put into cold water, set wok on high heat, bring to boil, then simmer for several minutes. Rinse with warm water.

Steamed Noodle with Rib and Green BeanI had the butcher sliced ribs short when I bought it.

3. Add water into wok, just enough to cover ribs, add cooking wine, vinegar and a little bit sugar, then add ribs back into wok, high heat to boil, simmer for about 30 minutes or until ribs are done.

Steamed Noodle with Rib and Green Bean4. Meantime, tear the edge off green bean, then tear into shorter pieces, wash with water, drain.

5. Add green bean into wok when ribs are done, add salt, soybean sauce, simmer for about 10-15 minutes, or until green bean start getting soft.

Steamed Noodle with Rib and Green Bean6. Spread noodle over rib and green bean, cover with lid, simmer for about 20 minutes.

7. Turn heat off, mix noodle with rib and green bean, so noodle will be coated with leftover juice in wok.


Steamed Noodle with Rib and Green Bean

Steamed Noodle with Rib and Green Bean


Stew with Rib and Sauerkraut




This is my first time cooking with sauerkraut. There is something similar to it in China, it’s made of Napa Cabbage, not regular cabbage.


sauerkraut, ribs, cellophane noodle, seasoning to taste, ginger root (optional).


1. Soak cellophane noodle in cold water, set aside.

sauerkraut001022. Pour cold water into skillet, add ribs, add cooking wine, little vinegar, maybe several slices of ginger root or ginger powder. Bring to boil on high heat, then simmer for about 5 minutes.

3. Drain ribs, rinse with warm water, set aside.

4. Form sauerkraut into several balls, squeeze some juice out of it, so it won’t taste too sour.sauerkraut00103

5. Pour enough water into skillet, bring to boil, add cooking wine and little sugar.

6. Put ribs and cellophane into skillet, then cover with sauerkraut, bring to boil, simmer for about 10 minutes.

7. Add salt into skillet, and any other seasoning you like, such as pepper, soybean sauce, etc.

8. Simmer for another 10 minutes or until cellophane noodle turn clear.

9. Serve when hot.