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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Pork Spareribs In Black Bean Sauce/see Jup Pa

pork, chinese

2 lb pork ribs
2 quart water
2 tablespoon salty black beans
2 tablespoon oil
1 clove garlic, crushed
1 green onion, chopped
2 1/2 cup chicken stock
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon thin soy sauce
1 tablespoon oyster sauce
2 tablespoon cornstarch
4 tablespoon cold water

1. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut the bones apart and trim off the fat. 2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well. 3. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife. 4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes. 5. Add black bean mixture and all remaining ingredients except the cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes. 6. Make a thickening with cornstarch and 4 tablespoons cold water and add to the sparerib mixture. Bring to a boil again, and serve. NOTE: Pork spareribs with black bean sauce will still taste delicious the second or third day. Reheat for 7 minutes before serving. Serve over rice as a plate dinner, accompanied by a condiment prepared with Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t. cold water. SOURCE: Chopsticks, Clever and Wok.