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MinChi Park

@minchicooking

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When I lived in Hong Kong for a short period of time, I had dim sum at least once a week (honestly, it would be a crime if you don’t) The dish I always ordered? Pork spare ribs with black bean sauce!!

When I spotted the black bean sauce in my fridge, I knew I had to make it (bc unfortunately, there are simply no good dim sum spots where I live now)

A few tips before you start:
Ask your butcher to cut across the bones so you can portion the ribs at home. Then clean them with plain flour or cornstarch and water to remove any bone residue or debris.

Like any marinated meat, let it sit for at least 30 mins (or overnight!) I know 🥲 patience is key…

Marinade:
1 tbsp light soy sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp black bean sauce
1 tsp sugar
1 tsp white pepper
1 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp cornstarch

~500g of pork spare ribs

I added thin slices of pumpkin as imo it pairs beautifully with the savory, umami black bean sauce. Totally optional though!

Steam for at least 30 minutes, then garnish with green onions and sliced chilies. Oh and pleaseeee eat it with rice 🍚

#porkribs #dimsum #chinesecuisine #blackbean by @minchicooking

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7 months ago

In China, dumplings change as you travel north to south. Northern style dumplings are heartier: thicker skins, pork fillings, lots of cabbage (staple vegetable that survives the cold winters), meant to be boiled and eaten for comfort. Southern style dumplings are lighter: thinner wrappers, more delicate folds, closer to wontons and served often in soup. 🥟 🍜

I made a classic northern-style pork & napa cabbage filling, but wrapped it in wonton skins. To the pork, I added wood ear mushrooms for crunch and shiitake mushrooms for depth. An infused water of ginger, Sichuan peppercorns, and star anise gets mixed into the meat, so the filling stays incredibly juicy and aromatic rather than dense.

You can eat these dumplings in a light soup, or dip them into a chili vinegar sauce like I did. Perfect meal for a cold winter day!

#food #homecooking #recipes #dinner #dumplings by @minchicooking

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9 months ago

Mexican red onion curtido 🧅🌶️ 🍋‍🟩 is a quick-cured onion relish made by thinly slicing red onions and tossing them with lime juice, a bit of vinegar, salt, oregano, and often a bit of chile like habanero or jalapeño.

Instead of being preserved for weeks, it’s meant to be eaten fresh so the onions soften slightly while keeping their crunch. The flavor is bright, sharp, and aromatic, which is why it goes well with meaty dishes like tacos, cochinita pibil, and grilled meats. Or on open toasts with cottage cheese like I usually do for breakfast!

While many pickled onions are vinegar heavy, sweetened, and brined longer, curtido is lighter with little to no sugar.

Comment below if you want me to share more dished with this onion curtido garnish!

#mexican #pickled #relish #tacos #recipe by @minchicooking

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9 months ago

That forgotten block of feta sitting in the back of our fridge finally got its moment! I probably bought it thinking it would end up in a fresh salad but with the gray, rainy days we’ve been having in Lisbon the thought of anything cold and raw just didn’t hit the spot.

So instead, I baked it. Let it melt into creamy, tangy bliss alongside some bursty cherry tomatoes, then tossed it all with pasta for the coziest midweek dinner. It is the kind of recipe that makes the kitchen smell like warmth itself. A bit salty, savory, herby, a little sharp.

The real kicker? Lemon zest!!! That tiny bit of acidity that cuts through the rich feta and sweet, jammy tomatoes. Oh and I used bucatini as the pasta of choice…because who doesn’t love pasta that drinks up the sauce from the inside out?

——
🧀 1 block of feta
🍅 200g cherry/grape tomatoes
🫒 extra virgin olive oil
🧄 2 garlic cloves (chopped)
🌿 fresh flat parsley, oregano, chili flakes
🍋 Lemon zest (don’t skip it!)
🍝 Pasta of choice (but bucatini gets extra points)

#dinner #cooking #pasta #food #homecooking by @minchicooking

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9 months ago

This week, I was cleaning out my spice drawer and spotted my za’atar. I realized it had been sitting there untouched for far too long, so I wanted to use it in some way this weekend.

Should I bake a savory pastry with it? Make a za’atar based salad dressing? I had some ideas but when I passed by my butcher and saw a gorgeous rack of lamb chops in the case, everything clicked. Za’atar rubbed all over the lamb, then grilled until beautifully charred!

Since I had a fresh pomegranate, I knew I wanted to build something bright around it, so I made a warm orzo salad with lots of herbs (parsley and mint in abundance) because if I’m not making a traditional mint sauce, I might as well go all in on the fresh herbs.

If you’ve been meaning to cook with za’atar, now is the time. What is your favorite way to use it?

Recipe coming soon in substack - stay tuned! 🫶🏻

#lambchops #cooking #recipes #dinner #food by @minchicooking

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9 months ago

You know those days when you can’t decide between steak and a rice dish? This recipe brings the best of both worlds in one hearty bowl ✨

A perfectly grilled maminha (a cut popular in both Brazil and Portugal, aka the “fillet mignon of the grill”) with a bright scallion, yuzu kosho, ponzu glaze. Yuzu kosho’s sharp citrus and gentle heat, with the ponzu sauce and maple syrup’s sweetness goes soooo well with freshly chopped scallions!

Pro tip: Soak the scallions in iced water for a few minutes before mixing in the sauce. This will mellow the sharpness and give that crisp, glossy texture.

I served the steak over a wild red + long integral rice combo, topped with a silky egg yolk and crispy garlic chips for extra richness and crunch 😋

> Ingredients:
400g of steak (whichever cut you prefer)
S&P
Neutral oil
Dollop of butter

1/2 cup of scallions (mostly the white part)
1/2 tsp yuzu kosho
1 tbsp sesame oil
1 tbsp ponzu sauce
1/2 tbsp maple syrup
Squeeze of lemon juice

Rice
raw egg yolk (optional)
Crispy garlic chips (optional)

#dinner #recipes #cooking #homecooking #steak by @minchicooking

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9 months ago