1. Singaporean Tender Pork Spare Ribs (recipe here)

Marinated in light soy sauce, dark soy sauce, garlic, a little orange juice, and pepper:

Then you separate the marinade into a stockpot, and pan-fry the meat until edges are sealed. In the stockpot, you add more orange juice, water, sugar, cinnamon sticks, and star anise. Add meat, bring to a boil, and cook for 15 minutes. Lower heat, cover, and simmer for an hour more. And voila!

2. Known as “A Choy” or “Taiwanese Lettuce”, you-mai-cai is the Mandarin translation. I grew up with this vegetable, so it is very common for me.

I cut off the ends, and washed it thoroughly, and cut it up in 2-inch pieces. Then I prepared a hot wok with oil and garlic, and dropped the pieces in. Add a pinch of salt and/or MSG (I personally hate MSG but sub it with Vege-Sal which I love). The lettuce wilts quickly.

Served both dishes with hot steamed rice. The house smells wonderful with all the spices and aromas of the pork marinade (make sure you get some of that sauce on your rice!). The vegetable is hot and crunchy, and perfectly seasoned. The spare ribs are soft and tender, and very flavorful.

Simple and tasty.