short ribs wrapped in crushed rice

9-17-2015 Thu. hot. sunny.  


BREAKFAST --- coffee
LUNCH --- leftovers 
AFTERNOON-TEATIME ---  plums 
DINNER --- steamed short ribs with  seasoned crushed rice and carrots | stir-fried cabbage | salad | wine 

 

•   crushed rice coating  kept short ribs tender and flavorful

steamed short ribs wraped in crushed toasted rice

1-31-2015 Sat. cold, sunny.  


WEEKEND BREAKFAST --- coffee | croissant | bread and cheese | apple | grapefruit  AFTERNOON-TEATIME --- tea | tangerine 
BEFORE-CONCERT-DINNER --- steamed short ribs wrapped in crushed toasted rice and spices with carrots | sauteed Shanghai bok choy with shiitake mushroom | rice | wine 

 

• steam for almost two hours to get the "melt-in-mouth" effect

steamed short ribs coated with crushed rice

10-21-2012 Sun. mild, sunny.  


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.