Pork

Shanghai-Style Wonton 上海雲呑

I haven’t posted once since my mom arrived from Hong Kong 2 months ago. I’ve been utterly, yet obligingly, spoiled by my mom’s home-cooking and haven’t lifted a finger other than to click an OpenTable reso when it’s my turn to treat.

My grandmother on my mother’s side is Shanghainese and her reputable culinary skills have been passed onto her children while they grew up in Hong Kong. I received none of those skills across the Pacific Ocean, so I rely solely on my mom to make my absolute favourite dish: Shanghai- style wontons. These are fun, straight-forward, and much faster to make with a partner or kids, so round up a squad for your wonton prep! We usually make these in batches of 100 so we can freeze and have them ready within minutes next time around.   Continue reading

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Sticky Balsamic Glazed Ribs

Give your barbecue sauce some serious dimension by adding balsamic vinegar and fresh herbs. This thick sweet and sour glaze can also be used for marinating other meats, as a dip, or to drizzle over salads. For tender, fall of the bone ribs with crisp edges, slow roast the ribs for 2 hours then broil for the final few minutes. Otherwise, fire up the BBQ and have it grilled and ready to eat in half an hour. IMG_3849 Continue reading