WEEKEND BREAKFAST --- coffee | scallion pancakes | apple
AFTERNOON-TEATIME --- tea
DINNER --- apple and gouda cheese | shishito tempura | pan-fried silken tofu with yam noodles and okra in dashi broth | pan-fried Brussels sprouts | steamed butternut squash with short ribs in spicy toasted crushed rice | seafood paella ( Bomba rice, rosemary, shrimp, squid, smoked mussels and fresh lima beans )
steamed short ribs with toasted crushed rice and spices:
- 1 lb pork short ribs, cut in small sections, marinate with 1 tb soy, 3 tb rice wine for 1h.
- 1/2 cup Chinese rice, spread on a baking sheet, toast in oven 350 degree, till lightly golden. cool to room temperature, mix the rice with a little salt and Chinese five spices and crush to fine broken rice mixture using food processor or hand tool.
- coat ribs with the crushed rice mixture evenly
- cut a bunch of carrots or winter squash in thin slices and put a layer in a Chinese bamboo steamer, then layer the ribs on top of carrots
- cover and steam at least 1 to 1.5 h, till the meat becomes very tender. serve hot.
