Thanks for sharing your recipe. No need to clean/blanch ribs to remove the gaminess? We usually boil away the impurities first (add cooking wine with peppercorn and ginger) when preparing any rib/pork meat soup.
Hello, You are welcome. I will blanch if I make soup but not steaming like this. Thank you for taking the time to commend. Please try something else. I always try to make my recipe easy and simple. Best, Joyce
hello friends, much more than that, starch is used to wrap up the meat, preventing its moisture content from losing away through steaming, that's the way to make it taste juicy, n a little bit sticky n layering, try the following TH-cam demo n I'm sure u'll find it helpful : th-cam.com/video/7qKpAukOzXQ/w-d-xo.html , thanks
Hello, It can be stainless steel or ceramic but not plastic. Thank you for your question. Hope that you will make this and let me know. Best regards, Joyce
I’m so happy I found your videos. I’m always trying to find authentic dishes to make my bf who is from china and your videos are incredibly helpful. Now he can eat food to remind him of home :) 谢谢你! & you seem like such a lovely person, I love watching your videos :)
Hello Kristy, Thank you for letting me know. I am glad I can be a help. Have you make anything and if you have, how it came out? Have a nice weekend! Joyce
Hello, Corn starch doesn't have much favor. It is using as a thickening agent. I use very small if any at all. I like the sauce a little liquidly.😍😎 Thank you for a great question! Best regards, Joyce
Hi, Thank you for your comment. The best thing is to steam it for 10 minutes and check. One good thing about the spare ribs is not that easy to over cook it. Best regards, Joyce
"Steam Pork Ribs with Black Bean Sauce 豆豉蒸排骨" is a children favorite. It is easy to make but tasty. Here is the link to the recipe to my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm Please let me know what you think! Thank you, Joyce
When you steam, you mix all the ingredients including the meat in the bowl but if you stir fry, you cook the black beans and garlic mix in a wok first. That is a very common Cantonese cooking technique. If you look at my stir fry water spinach video, I put the ginger and fermented tofu in the wok before the vegetables. I will start working on some videos for basic Cantonese cooking. I think it will give people interested in Cantonese cooking a road map if you will. Thanx for your comments, Joyce
@@kierickolayres5815 Hello, You don't need to because this is a everyday dish. We just mix with the sauce and steam them. Thank you for your question and please let me know how they turn out. Stay well and take care, Joyce
Hello, You are right about this. It is quite simple. After you master the black bean sauce, you can use it for other meat and/or seafood. Please let me know how it turns out and how do you like it. Thank you for taking the time to comment. Have a nice the rest of the summer! Best, Joyce
That looks delicious and the presenters were absolutely interesting a very non-boring video the lady here was very upbeat and natural and that made the video interesting
Hi Dalton, Thank you for your comment. I try to simplify the recipes and keep the videos interesting. Hopefully, viewers will be more incline to try it. Please do and let me know:) Best regards, Joyce
Bruh thank you so much I’ve recently stared having craving for all the Chinese cuisine my mom use to make but I don’t know how she made it so this was very helpful
Hello Thomas, Thank you for taking time to comment and your good wishes! Same to you and your family! You are absolutely right, a classic dies hard. Happy New Year! Joyce
In most recipes for chinese steamed spare ribs with black bean that I saw on youtube, the meat was being covered with corn starch before steaming. What do I lose (or gain) when I omit the starch from the recipe?
Hi, This is an interating question. Putting corn starch in will make the sauce thicker. It will not add any taste to the pork. I like to put the sauce on the rice when I eat this. To me, it is a cleaner approach:) If I put corn starch, I will not cover the meat with it. You can see how little corn starch I used for "Stir Fry Minced Pork with Pickle Mustard Green 梅菜炒豬肉" th-cam.com/video/V8B9UFvW5ss/w-d-xo.html Thank you for your question. Best regards, Joyce
We would go into China town in NYC and I would order this from the noodle house Hung Fat ( no longer there) They served it over a bed of lettuce So glad I looked this up and found your recipe going to try this soon Subscribed :)
Hi Peter, Thank you for your subscription and your comment! There are a lot of restaurants closing in Chinatown. Don't know why. Please make sure to let me know how this turns out.😊 Best regards, Joyce
Thx for your comment. I did steam this for 15-20 min. You might have to adjust 'cause of your stove but never an hour. the meat would have dry up. Also, you can check if the pork is still pink, cook for 5-10 min. more. You have to understand this is an everyday kind of dish, meant to be quick. I am working on a special dish "dry scallop with garlic" and that will take 1 1/2-2 hours. I will also work on a video for basic Cantonese cooking techniques. I'll show an introduction if you will. Joyce
Hi, Thank you for your comment. You can use pork chops and cut them up to cubes. Get a fattier piece, it will be juicy like the ribs. Also, you can use the same sauce to steam chicken or even fish. I have another video for steaming catfish with it. The black sauce is very useful. You can use to stir fry vegetables too. Please suggest some other dishes. If I don't know I will figure it out. Best regards, Joyce
Hi, Thank you for your comment and that you real pay attention to what I say. If you try fresh ginger, you will know what I mean. Also, I don't know what is in the ginger powder. Please try it and let me know. I would not call myself a chef but someone who love to cook. Best regards, Joyce
Hello Brian, You should google "liquid aminos". It is a healthier version of soy sauce, less salt and less chemicals. Thank you for your comment. Best regards, Joyce P.S. Happy Thanksgiving!
Hello, Thank you for your interest. Here is the link to my website: youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm Please let me know how it turns out when you have a chance to make it. Stay well, Joyce
Hello, I got the black beans I use in a Chinese supermarket in Chinatown. They are the fermented one not the black beans you find in supermarkets. Please let me know. Thank you for your question! Best regards, Joyce
Hello Saundra, Yes, you can use the store bought black bean sauce. Tasty it because some are saltier than the other. Please let me know how it turns out. Thank you for your question. Stay well, Joyce
Cooking come easy to me and I want to show others like yourself how easy and fun cooking is. Also, you know what you put in. Please let me know what kind of cooking you like. I am just shooting in the dark and cook what come to mind. Best regards, Joyce
Hello again, You can buy this kind of ribs in most supermarkets in Chinatown. They come in a long stripe. We cut it into 1" long. This recipe is easy and tasty. Please try it when you have a chance/😍 Best regards, Joyce
Hello Calvin, Thank you for standing your ground!😊😍 My recipe is only a guide. You can adopt to what suit you. But don't forget to let me know how it turns out. Best regards, Joyce
I made this dish as I had tasted this dish a very long time ago. I don't normally cook, but I just followed what you did and it is delicious! Thank you for sharing.
Hello, Thank you for taking the time to let me know. This means a lot because or else I feel like I am working in the dark, now I got feedback😎😄. Please let me know if you have a chance to make others. Best regards. Joyce
This brings back memories of my mom's cooking. I will have to try this out. Looks good. I do remember my mom had a metal steaming rack that would fit into a pan.
Hello, I bet all Chinese mothers have made this recipe, everyday kind of meal. Please let me know how it turns out. Thank you for sharing your memories!😀😍 Best regards, Joyce
+Roshel Ecal Hello Roshel, I used 1 1/2 ib, about 750 grams. This recipe is very forgiving. If you use less, just make sure not too much salt, i.e. less black beans and less liquid aminos (soy sauce). Here is the link to the recipe on my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm Hope this help and let me know how it come out. Best regards, Joyce
Hello Julia, Thank you for your comment and watching the videos. I love cooking and making these videos. I don't think youTube is notifying my subscribers. My new videos don't get much views.😂 Have a nice weekend! Joyce
Hello Thomas, I haven't heard from you from a long time and was wondering. Hope all is well! Thank you for taking the time to let me know😊 Best regards, Joyce
I follow this recipe from you Ma'am Joy and my husband love it even my toddlers. I know this before but I forgot the recipe so when I search I found this vid of yours thanks a lot. I learned lot of recipe from HK but sometimes I forgot the ingredients. my Canadian husband loves Chinese food now too and my 2 toddlers. ❤👍
Because this recipe is most like country home cooking. I don't think restaurants will be using the cut of meat we are using. They have a bottom line😀. Thank again for letting me know! What part of the country you are? Is it easy to get the ingredients in my recipes?
Hey Joyce, I have just cooked both your Ribs and Coconut Chicken and mushroom Soup for my Hong Kongy Girl today and I have to say that I just love your style and recipe's and the meal is so delicious. I normally like to cook and eat really hot chilli food, mainly Thai and Indian but now I have a Chinese wife she has inspired me, and you, to cook more Chinese but could I ask if you know any nice chilli recipe's to share with your viewers? Thank you so much for your time and effort and it's a real joy to watch your shows,bye.
Hi, See the list of spicy recipes Hot and Sour Vegetable Soup 酸辣菜湯: th-cam.com/video/L8CbteCqEyo/w-d-xo.html Steamed Garlic Shrimps with Chow Fun 蒜蓉蝦蒸河粉: th-cam.com/video/nkhASEiLKg8/w-d-xo.html Thai Spicy Garlic Sauce: th-cam.com/video/5PNOzNCi80M/w-d-xo.html Meat Skewers with Coconut Satay Sauce 椰汁沙爹雞牛豬肉: th-cam.com/video/zMuTVpUnP5g/w-d-xo.html Stuffed Baby Bell Peppers with Shrimps 蝦釀青椒: th-cam.com/video/3k3gtNSQsEI/w-d-xo.html You can stuff with spicy chili Hot and Sour Fish Soup with Pickled Mustard Green, Suan cai yu 酸辣魚湯: th-cam.com/video/xEdXcIE4Fao/w-d-xo.html Salt and Pepper Shrimps/Prawns 椒鹽大蝦: th-cam.com/video/bDJp8OwtrF0/w-d-xo.html Hope these are close to what you ask for. Cantonese food is know for their spicy food:) Thank you for your comments, Joyce
Thank you for letting me know. I am working on Stir Fried Clams with Black Bean Sauce. I will upload it in a couple of weeks. Please come back and check it out.
Hello, This is one of the classic everyday Chinese dishes we grew up eating. What else your mother makes? Thank you for your comment! Best regards, Joyce
Hi Ric, I think you can use beef. A lot of Chinese recipes are for pork because in the old days they saved the cows to work in the field. The steam time is about 15 - 20 minutes or when the meat separates the bone. Beef should be the same time because beef can be under cook a bit. Thank you for your questions. Please let me know how this turns out. Best regards, Joyce
Will that be good for any kind of pork,not just ribs,will that pork be juicy? I dont eat pork that much,actually I hate pigs in any meaning,but when I didnt had anything else,I made some pork in pan and finished it in the oven,and it came out good (for the first time job). Will that be nice and juicy as well-lets say,compared with steamed chicken,for instance....
Hello, Corn starch just give the sauce a little thickness. I don't think it is the most important ingredient.😊 Thank you for your comment! Best regards, Joyce
+lazybeastz182 Hello, Yes. You should put some oil in the pot and cook the sauce for 1 minute before put the meat in. The flavor will be more intense. I thought steaming it is easier:) and you can prep some veggie to go with it. Thank you for your question. Happy Holidays! Joyce
Great video. Did you really just steam the dish for ONLY 15-20 minutes? I thought maybe it needs an hour or more. Please reply and let me know. Thanks much.
Joyce, would you combine all the ingredients in a bowl, if you were going to stir-fry it? I ask, because in other videos that use black beans, they put the ingredients in the wok separately. Thank You.
Hello, They cut the spare ribs long way. You can find this in Chinatown supermarket. If you can't find this, you can use pork chops instead. Thank you for your question! Please let me know how you like this when you have a chance to make this😘😎 Best regards, Joyce
Thanks much for the quick reply and for the videos. Please keep them coming. I appreciate the instruction very much. You make cooking seem easy and make me wanna try making the dishes. Thanks again.
Thank you, Chef Joyce, for another useful cooking lesson. In this video, you mentioned that ginger powder is a "dirty word" (at 1;55). Would you tell us why ginger powder is not a good thing in the kitchen? Many thanks!
YouCanCookGourmet can i add chili for make a little bit spicy?.. Happy Chinese New Year too.. I’m from Malaysia..i live in Sabah, North Borneo and we’ve a public holiday for this celebration.
Hello again, Yes, you can make it very spicy. My recipe is just a base. You can change to tailer to your taste. Please let me know how it turns out. Lucky you, having holidays for Chinese New Year!😊 Best, Joyce
+Trinii1 Hello, Thank you for telling me. Yes, it is more convenient to use the black bean in the jar but I showed the classic/original way of doing it:) Happy Chinese New Year! Joyce
Hi, Thank you for your question. Yes, 15 minutes. You should adjust to your stove and also how cold the meat is. Take one piece out. It should separate from the bone. Hope this help. Best regards, Joyce
Hello, No, there is a lot of favor in the fermented black beans. Dry black beans is not the same thing. Thank you for your question. Best regards, Joyce
The black beans in this recipe are not actually black beans at all but fermented soy beans. Big difference! By the way, I've made the recipe shown in this video and it's outstanding!
Hello Chris, You are absolutely right😀😎! It is generally acceptable and understood that "black bean" means fermented soy beans. Thank you so much for your info, comment and letting me know this recipe works for you😀. Please let me know if you have a chance to try some other recipes. Best regards, Joyce
I have spent the last hour trying to find a video or recipe for black bean sauce. I used to eat it regularly in the Philippines. Here are the only questions that remain after watching your excellent video. 1) you did not use corn starch for the sauce, correct, as it is not necessary? I don't believe they used it in the Philippines, but I could be wrong. 2) sesame oil is not necessary either? 3) and hot peppers are optional, too? 4) What about sugar?
Hi GT, Thank you for your subscription and questions. Here is the link to the recipe on my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm. For the answers to your questions: 1) I didn't use cornstarch. It doesn't need it and make the sauce "cleaner" without it.. 2) You can add sesame oil but I didn't. I find sesame oil can be a bit overpowering. 3) Fresh hot pepper will be good but add in 5 min. before it is done.You don't want to over cook the pepper. 4) Yes, I add sugar to balance the salt. Best regards, Joyce
Hi, Thank you for your questions, I don't think it is a good idea to steam the rice together because it will be too salty. You can cook the rice on the stove or steam the rice like steaming the spare ribs with water for 20 minutes. I hope that answer your questions. Best regards, Joyce
Hi, I just uploaded a new video for steaming the black bean spare ribs on rice. Here is the link: th-cam.com/video/ggYx2WqNHl4/w-d-xo.html. Thank you for your request. Please let me know how it turns out if you try it. Best regards, Joyce
Hello, Thank you for your comment. Please let me know how it turns out:) Yes, I grew up in Hong Kong. How can you tell? Please come back and visit, I upload new video every week. Best regards, Joyce
YouCanCookGourmet I did cooked it and it was tasty. I didn't have the exact bean, so I used Vietnamese fermented black bean. I definitely cook it again. Thx for elevating my cuisine.
Hello, Thank you for letting me know. I bet the black beans must be very similar. I guess we are more alike than different. Please let me know if you have a chance to try some other recipes. Best regards, Joyce
YouCanCookGourmet HELLO too, thank you very much for your sharing resepi. today I try to cook for my employer N very nice my employer they like it. thanks GBU 😇😇😇
Thanks for reply as I am confused about those Chinese dish with the steamed meat on top and I would like to do that but I can't find a recipe to steam it together
Hi, Now I understand what you want to make. They can been spare ribs, chicken or beef, or even frog legs:) I will make one soon. I have some other requests too. Best regards, Joyce
The beef and broccoli was so good I had to make it again the next night! I have to find the pork ribs and then that will be next on my menu. I've looked at almost all of your videos now and have enjoyed them. Thank you once again.
Hello, Thank you for letting me know. If you can't find the pork ribs, you can substitute with pork chops. Get the center cut and little fatter pieces. Thank you for taking the time to tell me and watching my videos:) Best, Joyce
Thanks for sharing your recipe.
No need to clean/blanch ribs to remove the gaminess? We usually boil away the impurities first (add cooking wine with peppercorn and ginger) when preparing any rib/pork meat soup.
Hello,
You are welcome. I will blanch if I make soup but not steaming like this.
Thank you for taking the time to commend. Please try something else. I always try to make my recipe easy and simple.
Best,
Joyce
hello friends, much more than that, starch is used to wrap up the meat, preventing its moisture content from losing away through steaming, that's the way to make it taste juicy, n a little bit sticky n layering, try the following TH-cam demo n I'm sure u'll find it helpful : th-cam.com/video/7qKpAukOzXQ/w-d-xo.html , thanks
Thanks again.
Joyce
Hi! what is the steaming pot made of? ceramic, melamine or plastic?
Hello,
It can be stainless steel or ceramic but not plastic.
Thank you for your question. Hope that you will make this and let me know.
Best regards,
Joyce
Thank's for that tips cooking, verry good and i'm Verry like 👍👍🙏
Hello,
Thank you for letting me know. Will you make this? If you do, please don't forget to let me know how it turns out.
Best regards,
Joyce
a little too much black bean marinade but otherwise a classic dish. the gravy is great on white rice
Hello Richard,
Thank you for your input🥰. You are absolutely right about the white rice.
Have a nice day!
Joyce
Thank you for your comment.
Please let me know.
Best regards,
Joyce
I’m so happy I found your videos. I’m always trying to find authentic dishes to make my bf who is from china and your videos are incredibly helpful. Now he can eat food to remind him of home :) 谢谢你! & you seem like such a lovely person, I love watching your videos :)
Hello Kristy,
Thank you for letting me know. I am glad I can be a help. Have you make anything and if you have, how it came out?
Have a nice weekend!
Joyce
I like the idea using chopstick as a stand for the plate.
Hello,
Thank you for taking time to comment. Also, you can shorten the chop sticks to adjust to the size of your wok.
Have a nice weekend!
Joyce
is it necessary or taste better to coat the pork with corn starch first before you pour the marinade?
Hello,
Corn starch doesn't have much favor. It is using as a thickening agent. I use very small if any at all. I like the sauce a little liquidly.😍😎
Thank you for a great question!
Best regards,
Joyce
Looks so Delicious
Hello Deonna,
It was and quite easy to make, perfect end for a busy day. We had this a lot growing up.
Thank you for your comment!
Best regards,
Joyce
Yes, this is very Hong Kong/Chinese. Please try it and let me know.
Thank you for your comment,
Best regards,
Joyce
YouCanCookGourmet bless you
Is this fai kok with rice?
Hi,
Thank you for your comment.
The best thing is to steam it for 10 minutes and check. One good thing about the spare ribs is not that easy to over cook it.
Best regards,
Joyce
"Steam Pork Ribs with Black Bean Sauce 豆豉蒸排骨" is a children favorite. It is easy to make but tasty.
Here is the link to the recipe to my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm
Please let me know what you think!
Thank you,
Joyce
You know...... you know.... you know ...... and btw what's with that music?? It's horrible!!!... you know?
When you steam, you mix all the ingredients including the meat in the bowl but if you stir fry, you cook the black beans and garlic mix in a wok first. That is a very common Cantonese cooking technique. If you look at my stir fry water spinach video, I put the ginger and fermented tofu in the wok before the vegetables. I will start working on some videos for basic Cantonese cooking. I think it will give people interested in Cantonese cooking a road map if you will.
Thanx for your comments,
Joyce
Do i need to marinate na pork ribs first
@@kierickolayres5815 Hello,
You don't need to because this is a everyday dish. We just mix with the sauce and steam them.
Thank you for your question and please let me know how they turn out.
Stay well and take care,
Joyce
It seems easy. I think I can do it.
Hello,
You are right about this. It is quite simple. After you master the black bean sauce, you can use it for other meat and/or seafood. Please let me know how it turns out and how do you like it.
Thank you for taking the time to comment.
Have a nice the rest of the summer!
Best,
Joyce
Terribly cooked. There is so much liquid in the dish. Shouldn't have that amount of water in there.
That looks delicious and the presenters were absolutely interesting a very non-boring video the lady here was very upbeat and natural and that made the video interesting
Hi Dalton,
Thank you for your comment.
I try to simplify the recipes and keep the videos interesting. Hopefully, viewers will be more incline to try it. Please do and let me know:)
Best regards,
Joyce
Bruh thank you so much I’ve recently stared having craving for all the Chinese cuisine my mom use to make but I don’t know how she made it so this was very helpful
Hello,
Thank you for your comment!
Please let me know if you use my recipes to make anything. I would love to know.😍😘
Best regards,
Joyce
Bacon Lobster bruh ?!? Haha
Anth Kraus lmAo I thought the same thing.
An older video but your delicious recipe is a Guangdong classic. I hope you are safe and well Mrs Ho!
Hello Thomas,
Thank you for taking time to comment and your good wishes! Same to you and your family!
You are absolutely right, a classic dies hard.
Happy New Year!
Joyce
In most recipes for chinese steamed spare ribs with black bean that I saw on youtube, the meat was being covered with corn starch before steaming. What do I lose (or gain) when I omit the starch from the recipe?
Hi,
This is an interating question. Putting corn starch in will make the sauce thicker. It will not add any taste to the pork. I like to put the sauce on the rice when I eat this. To me, it is a cleaner approach:) If I put corn starch, I will not cover the meat with it. You can see how little corn starch I used for "Stir Fry Minced Pork with Pickle Mustard Green 梅菜炒豬肉" th-cam.com/video/V8B9UFvW5ss/w-d-xo.html
Thank you for your question.
Best regards,
Joyce
We would go into China town in NYC and I would order this from the noodle house Hung Fat ( no longer there)
They served it over a bed of lettuce
So glad I looked this up and found your recipe going to try this soon
Subscribed :)
Hi Peter,
Thank you for your subscription and your comment!
There are a lot of restaurants closing in Chinatown. Don't know why.
Please make sure to let me know how this turns out.😊
Best regards,
Joyce
Thx for your comment.
I did steam this for 15-20 min. You might have to adjust 'cause of your stove but never an hour. the meat would have dry up. Also, you can check if the pork is still pink, cook for 5-10 min. more. You have to understand this is an everyday kind of dish, meant to be quick. I am working on a special dish "dry scallop with garlic" and that will take 1 1/2-2 hours. I will also work on a video for basic Cantonese cooking techniques. I'll show an introduction if you will.
Joyce
I made this dish today... Absolutely delicious, flavorful and tender. I will be making it very often.
Thanks again Joyce.
+Trinii1
Hello,
Thank you for letting me know. You can use the same recipe with chicken.
Happy Thanksgiving!
Joyce
Trinii1 I
Hi,
Thank you for your comment.
You can use pork chops and cut them up to cubes. Get a fattier piece, it will be juicy like the ribs. Also, you can use the same sauce to steam chicken or even fish. I have another video for steaming catfish with it. The black sauce is very useful. You can use to stir fry vegetables too.
Please suggest some other dishes. If I don't know I will figure it out.
Best regards,
Joyce
Hi,
Thank you for your comment and that you real pay attention to what I say.
If you try fresh ginger, you will know what I mean. Also, I don't know what is in the ginger powder. Please try it and let me know.
I would not call myself a chef but someone who love to cook.
Best regards,
Joyce
Wow, liquid aminos! Never heard of that before.
Hello Brian,
You should google "liquid aminos". It is a healthier version of soy sauce, less salt and less chemicals.
Thank you for your comment.
Best regards,
Joyce
P.S. Happy Thanksgiving!
@@YouCanCookGourmet Thanks, I'll look it up. i'm making pai gau tonight with soft spare ribs that I smoked.
@@ongobo23 Hello again,
I want some!😊 I don't know how to smoke meat.☺️
No ingredients list
Hello,
Thank you for your interest. Here is the link to my website: youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm
Please let me know how it turns out when you have a chance to make it.
Stay well,
Joyce
Can you tell me where to buy the Black bean please
Thank’s
Hello,
I got the black beans I use in a Chinese supermarket in Chinatown. They are the fermented one not the black beans you find in supermarkets. Please let me know.
Thank you for your question!
Best regards,
Joyce
Can you use the store bought Black bean sauce?
Hello Saundra,
Yes, you can use the store bought black bean sauce. Tasty it because some are saltier than the other. Please let me know how it turns out.
Thank you for your question.
Stay well,
Joyce
@@YouCanCookGourmet thank you. Have wondered how u make those. A store closed here in San Diego u to make the best!
@@saundradouglas1542 Great! Good luck!
thanks for the share!
looks delicious! We´ll try this one soon! ☺
Made this today. It turned out great! Thanks joyce.
Hello Thomas,
I am surprise you haven't made this before.😊
Thank you for letting me know!
Best,
Joyce
Been looking for this recipe for a while... thanks 🙂!!
Hello,
Please let me know how it turns out!😍
Happy New Year!
Joyce
Cooking come easy to me and I want to show others like yourself how easy and fun cooking is. Also, you know what you put in. Please let me know what kind of cooking you like. I am just shooting in the dark and cook what come to mind.
Best regards,
Joyce
Love black bean sauce.. First time I had it was in china town NYC - ribs were about 1 inch in size.
Hello again,
You can buy this kind of ribs in most supermarkets in Chinatown. They come in a long stripe. We cut it into 1" long. This recipe is easy and tasty. Please try it when you have a chance/😍
Best regards,
Joyce
I'm making this tonight, but I'm going to use ginger powder AND YOU CAN'T STOP ME
Hello Calvin,
Thank you for standing your ground!😊😍 My recipe is only a guide. You can adopt to what suit you. But don't forget to let me know how it turns out.
Best regards,
Joyce
@@YouCanCookGourmet He forgot to let you know how it turned out.
@@lazyhusband
Hello,
I know. Thank you for reminding us! I hope Calvin see this.😍😊
Stay well and Happy New Year!
Joyce
I made this dish as I had tasted this dish a very long time ago. I don't normally cook, but I just followed what you did and it is delicious! Thank you for sharing.
Hello,
Thank you for taking the time to let me know. This means a lot because or else I feel like I am working in the dark, now I got feedback😎😄.
Please let me know if you have a chance to make others.
Best regards.
Joyce
Thank you for your comment. It is helpful to me.
Please check back, I will be uploading every week, some of every type of food.
Best regards,
Joyce
This brings back memories of my mom's cooking. I will have to try this out. Looks good. I do remember my mom had a metal steaming rack that would fit into a pan.
Hello,
I bet all Chinese mothers have made this recipe, everyday kind of meal. Please let me know how it turns out.
Thank you for sharing your memories!😀😍
Best regards,
Joyce
Yummy! Pork ribs in black bean sauce is one of my favorite dishes! I can tell how good it taste just by looking at it! Thanks for sharing!
Hi,
Thank you for your comment.
Please try it and let me know:)
Best regards,
Joyce
Ginger does keep Dracula away. I eat ginger all my life, and I have never meet Dracula yet.
Hello,
I thought it was garlic☺️! I had both ginger and garlic in this recipe and you are covered.
Thank you for your comment!
Best,
Joyce
hello. i want to try this recipe tommorow but i dont know if how many grams of spareribs
+Roshel Ecal
Hello Roshel,
I used 1 1/2 ib, about 750 grams. This recipe is very forgiving. If you use less, just make sure not too much salt, i.e. less black beans and less liquid aminos (soy sauce). Here is the link to the recipe on my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm Hope this help and let me know how it come out.
Best regards,
Joyce
Hi,
Thank you for your comment.
I have been posting new one every week. Please come back and check them out.
Best regards,
joyce
Hi,
Thank you for your comment.
Please try it and let me know how it turns out.
Best regards,
Joyce
Joyce you are so funny.....love to watch your videos. Keep up the good work and the comedy :)
Hello Julia,
Thank you for your comment and watching the videos. I love cooking and making these videos. I don't think youTube is notifying my subscribers. My new videos don't get much views.😂
Have a nice weekend!
Joyce
omg just find out your channel, ur recipet is amazing chef！ 好正啊！
+Chang Juno
Hello,
I am glad your find me. Thank you. Please let me know what you try:)
Happy Chinese New Year!
Joyce
I steam this dish for my dinner last night, it was so delicious!👍 Thank you for the recipe😀
Hello,
Thank you for letting me know. Please try something else and come back to visit. I upload new video every week.
Best regards,
Joyce
YUM! will make in crock pot! : )
Made this today and it was delicious! Thanks again Joyce...
Hello Thomas,
I haven't heard from you from a long time and was wondering. Hope all is well!
Thank you for taking the time to let me know😊
Best regards,
Joyce
One of my favorite china dish😀
5:15 Ancient chinese secret reveal.
Hello,
Thank you! Hope you try to make this.
Stay well!
Joyce
@@YouCanCookGourmet I tried making it 😂. I hope it taste better than how it looks. th-cam.com/video/udNMKs3jVSo/w-d-xo.html
@@roastefied3309 Hello,
I looks a little light. Did you put some dark sauce. How did it taste?
Thank you for showing me in action.😍
Be well!
Joyce
I follow this recipe from you Ma'am Joy and my husband love it even my toddlers. I know this before but I forgot the recipe so when I search I found this vid of yours thanks a lot. I learned lot of recipe from HK but sometimes I forgot the ingredients. my Canadian husband loves Chinese food now too and my 2 toddlers. ❤👍
Hi,
Thank you for your comment and please try it and let me know,
Best regards,
Joyce
delicious! Thank you for sharing.
Hello,
Thank you for your comment.
Best,
Joyce
Wow it looks really good...got to try this weekend.
Hello again,
Thank you for your comment!
Best,
Joyce
It looks so good!!!!! Thanks for sharing this
Hello,
Thank you for your comment. Please try to make this and let me know how it turns out.😍
Happy New Year!
Joyce
I made it for my Mother in law, it turns out delicious! Better than restaurant dim sum,😋
Because this recipe is most like country home cooking. I don't think restaurants will be using the cut of meat we are using. They have a bottom line😀.
Thank again for letting me know!
What part of the country you are? Is it easy to get the ingredients in my recipes?
Hey Joyce, I have just cooked both your Ribs and Coconut Chicken and mushroom Soup for my Hong Kongy Girl today and I have to say that I just love your style and recipe's and the meal is so delicious. I normally like to cook and eat really hot chilli food, mainly Thai and Indian but now I have a Chinese wife she has inspired me, and you, to cook more Chinese but could I ask if you know any nice chilli recipe's to share with your viewers? Thank you so much for your time and effort and it's a real joy to watch your shows,bye.
Hi,
See the list of spicy recipes
Hot and Sour Vegetable Soup 酸辣菜湯: th-cam.com/video/L8CbteCqEyo/w-d-xo.html
Steamed Garlic Shrimps with Chow Fun 蒜蓉蝦蒸河粉: th-cam.com/video/nkhASEiLKg8/w-d-xo.html
Thai Spicy Garlic Sauce: th-cam.com/video/5PNOzNCi80M/w-d-xo.html
Meat Skewers with Coconut Satay Sauce 椰汁沙爹雞牛豬肉: th-cam.com/video/zMuTVpUnP5g/w-d-xo.html
Stuffed Baby Bell Peppers with Shrimps 蝦釀青椒: th-cam.com/video/3k3gtNSQsEI/w-d-xo.html
You can stuff with spicy chili
Hot and Sour Fish Soup with Pickled Mustard Green, Suan cai yu 酸辣魚湯: th-cam.com/video/xEdXcIE4Fao/w-d-xo.html
Salt and Pepper Shrimps/Prawns 椒鹽大蝦: th-cam.com/video/bDJp8OwtrF0/w-d-xo.html
Hope these are close to what you ask for. Cantonese food is know for their spicy food:)
Thank you for your comments,
Joyce
YouCanCookGourmet
Thank you so much for your help Joyce, I will try some of the recipe's and let you know how well I've done, god bless you.
You are welcome.
For God sake why can't you just prefer the ing. Then cook.you're wasting time
speak English
Wonderful recipe, thank you!!
Hello,
Thank you for taking the time to comment.😀
Have you try to make this? It is very tasty.
Best regards,
Joyce
Yes, I tried this and it is amazing, lots of flavour and very tender. One of my new favourite dishes, very simple the way you explain, many thanks, 😉
Thank you for letting me know. I am working on Stir Fried Clams with Black Bean Sauce. I will upload it in a couple of weeks. Please come back and check it out.
One of my favourite dishes my mother makes.
Hello,
This is one of the classic everyday Chinese dishes we grew up eating. What else your mother makes?
Thank you for your comment!
Best regards,
Joyce
Can I use beef ribs rather than pork ribs? Will this recipe hold for beef? What about the steaming time?
Hi Ric,
I think you can use beef. A lot of Chinese recipes are for pork because in the old days they saved the cows to work in the field. The steam time is about 15 - 20 minutes or when the meat separates the bone. Beef should be the same time because beef can be under cook a bit.
Thank you for your questions. Please let me know how this turns out.
Best regards,
Joyce
Thanks Joyce. I will let you know how it goes. Cheers
You are welcome!
Ric Bakar
??
Will that be good for any kind of pork,not just ribs,will that pork be juicy? I dont eat pork that much,actually I hate pigs in any meaning,but when I didnt had anything else,I made some pork in pan and finished it in the oven,and it came out good (for the first time job). Will that be nice and juicy as well-lets say,compared with steamed chicken,for instance....
why there's absence of starch, the most important ingredients of this dishes, sorry, looks like a swimming pool.
Hello,
Thank you for your input. I will keep that in mind😊.
Best regards,
Joyce
I think it's better without starch. It looks just like the way my grandma used to make it. Delicious!
Hello,
Corn starch just give the sauce a little thickness. I don't think it is the most important ingredient.😊
Thank you for your comment!
Best regards,
Joyce
I made this and it turned out great!! Thank you!
Hi Karen,
I appreciate very much that you let me know. Cute kitty!:)
Best regards,
Joyce
would it be bad if i stewed it in that sauce instead of steaming it by putting the meat straight into the pot?
+lazybeastz182
Hello,
Yes. You should put some oil in the pot and cook the sauce for 1 minute before put the meat in. The flavor will be more intense. I thought steaming it is easier:) and you can prep some veggie to go with it.
Thank you for your question.
Happy Holidays!
Joyce
thank you very much I will try that
Hi again,
You are welcome. Please let me know how it turns out.
Joyce
Great video. Did you really just steam the dish for ONLY 15-20 minutes? I thought maybe it needs an hour or more. Please reply and let me know. Thanks much.
Joyce, would you combine all the ingredients in a bowl, if you were going to stir-fry it? I ask, because in other videos that use black beans, they put the ingredients in the wok separately. Thank You.
what kind of pork ribs are they?
Hello,
They cut the spare ribs long way. You can find this in Chinatown supermarket. If you can't find this, you can use pork chops instead.
Thank you for your question!
Please let me know how you like this when you have a chance to make this😘😎
Best regards,
Joyce
I will try this looks so yummy!
Hello again,
Please be sure to let me know how it turn out.
Thank you for taking the time to comment.
Best regards,
Joyce
Thanks much for the quick reply and for the videos. Please keep them coming. I appreciate the instruction very much. You make cooking seem easy and make me wanna try making the dishes. Thanks again.
Some pork ribs is hard😥
Thank you, Chef Joyce, for another useful cooking lesson. In this video, you mentioned that ginger powder is a "dirty word" (at 1;55). Would you tell us why ginger powder is not a good thing in the kitchen? Many thanks!
thank you miss joyce
+Roshel Ecal
Hello again,
You are welcome!
Joyce
Try to cook this dish to my employer and they like it
Hello Mari,
Thank you for letting me know! Have you try any other recipes? Do you live in Hong Kong?
Best regards,
Joyce
Hello I work in Singapore,yes I try a lot of your recipe like steam fish,hongkong style roasted chicken,liver soup.
Hello again,
Singapore is nice!
Thank you for trying my recipes. Please let me know when you have a chance to try something else.
Best,
Joyce
It’s delicious..simple and easy to preparing it..thanks for sharing ya..
Hello Joe,
Thank you for your comment!
Have you have a chance to make this?
Happy Chinese New Year!
Best,
Joyce
YouCanCookGourmet can i add chili for make a little bit spicy?..
Happy Chinese New Year too..
I’m from Malaysia..i live in Sabah, North Borneo and we’ve a public holiday for this celebration.
Hello again,
Yes, you can make it very spicy. My recipe is just a base. You can change to tailer to your taste. Please let me know how it turns out.
Lucky you, having holidays for Chinese New Year!😊
Best,
Joyce
Still loving this dish. Lately I have been using the bottled Black Bean in Garlic Sauce. Still delicious, quick and easy.👍👍
+Trinii1
Hello,
Thank you for telling me. Yes, it is more convenient to use the black bean in the jar but I showed the classic/original way of doing it:)
Happy Chinese New Year!
Joyce
新年快乐
Thank you:)
I prefer it from scratch, authentic, not from bottle!
thanks for the wonderful recipe, also for that ancient steaming technique. Looking forward to learn more great recipes from you.
Many good tips! Thanks.
Hello Linh,
Thank you for your comment!😄😍 Please let me know how it turns out when you have a chance to make this.
Best regards,
Joyce
wow so u steam it for only 15 minutes and its done and tender?
Hi,
Thank you for your question.
Yes, 15 minutes. You should adjust to your stove and also how cold the meat is. Take one piece out. It should separate from the bone. Hope this help.
Best regards,
Joyce
can i use dry black beans or do the have to be fermented
Hello,
No, there is a lot of favor in the fermented black beans. Dry black beans is not the same thing.
Thank you for your question.
Best regards,
Joyce
The black beans in this recipe are not actually black beans at all but fermented soy beans. Big difference! By the way, I've made the recipe shown in this video and it's outstanding!
Hello Chris,
You are absolutely right😀😎! It is generally acceptable and understood that "black bean" means fermented soy beans.
Thank you so much for your info, comment and letting me know this recipe works for you😀. Please let me know if you have a chance to try some other recipes.
Best regards,
Joyce
This recipe is my favorite joyce ❤ thank you for the cooking tips.
15-20 mins is too long.....it may over cook
10 mins is enough
I like that technique
Hello Patti,
Thank you for your comment. Have you try this dish before? It is very tasty with rice. Please try it and let me know.
Best regards,
Joyce
I have spent the last hour trying to find a video or recipe for black bean sauce. I used to eat it regularly in the Philippines. Here are the only questions that remain after watching your excellent video. 1) you did not use corn starch for the sauce, correct, as it is not necessary? I don't believe they used it in the Philippines, but I could be wrong. 2) sesame oil is not necessary either? 3) and hot peppers are optional, too? 4) What about sugar?
Hi GT,
Thank you for your subscription and questions.
Here is the link to the recipe on my website: www.youcancookgourmet.com/recipesPages/pork/steamSpareRibwithBlackBean.htm.
For the answers to your questions:
1) I didn't use cornstarch. It doesn't need it and make the sauce "cleaner" without it..
2) You can add sesame oil but I didn't. I find sesame oil can be a bit overpowering.
3) Fresh hot pepper will be good but add in 5 min. before it is done.You don't want to over cook the pepper.
4) Yes, I add sugar to balance the salt.
Best regards,
Joyce
Thanks so much for your quick response! You will be my go-to channel for learning about cooking Chinese cuisine!
*****
You are welcome. Don't forget I cook more than just Chinese. I do creative cooking:)
Looks delicious!!! ☮️🖖🏽
Hello again,
It was. Please try to make it and let me know.
Thank you for your comment!
Joyce
Can you do this dish and steam it with uncooked rice together?and how to go abt doing it? Thanks
Hi,
Thank you for your questions,
I don't think it is a good idea to steam the rice together because it will be too salty. You can cook the rice on the stove or steam the rice like steaming the spare ribs with water for 20 minutes. I hope that answer your questions.
Best regards,
Joyce
Hi,
I just uploaded a new video for steaming the black bean spare ribs on rice. Here is the link: th-cam.com/video/ggYx2WqNHl4/w-d-xo.html. Thank you for your request. Please let me know how it turns out if you try it.
Best regards,
Joyce
Adopt me plz
Hello,
No kids:( Thank you.
Thanks for your comment.
Best,
Joyce
Wow, amazing! I am gonna to make this dish tomorrow because I really wanna eat it when I saw your video.Thanks Joyce! Anyway, 你睇起身好似系香港人，猜对吗？
Hello,
Thank you for your comment. Please let me know how it turns out:)
Yes, I grew up in Hong Kong. How can you tell?
Please come back and visit, I upload new video every week.
Best regards,
Joyce
I will try it
Hello,
Please let me know how you like it. Thank you for your comment!
Best regards,
Joyce
YouCanCookGourmet
I did cooked it and it was tasty. I didn't have the exact bean, so I used Vietnamese fermented black bean. I definitely cook it again. Thx for elevating my cuisine.
Hello,
Thank you for letting me know. I bet the black beans must be very similar. I guess we are more alike than different.
Please let me know if you have a chance to try some other recipes.
Best regards,
Joyce
Look so good pls keep posting more recipes ty:)::)
yay found this recipe again! i'm going to make this again today :) Great recipe guys, try it!!!!
Thank you Johnie.
I wanna try to cook for my employer 😊😊
Hello,
That is very nice of you!😇😎 Please let me know how it turns out. Hope you get a nice raise!
Thank you for your comment.
Best regards,
Joyce
YouCanCookGourmet
HELLO too,
thank you very much for your sharing resepi.
today I try to cook for my employer
N very nice my employer they like it. thanks GBU 😇😇😇
Hello again,
Thank you for letting me know. Please try other recipes!😊
Joyce
Thanks for reply as I am confused about those Chinese dish with the steamed meat on top and I would like to do that but I can't find a recipe to steam it together
Hi,
Now I understand what you want to make. They can been spare ribs, chicken or beef, or even frog legs:) I will make one soon. I have some other requests too.
Best regards,
Joyce
That look so delicious. I will try it-thanks.
thanks for the recipe.. my bf loves this when we go to chinese restaurants and now I can cook it for him. Thanks!
Hello Lynn,
Thank you for your comment. Please let me know how it turns out.
Now you can make this as often as your bf wants:)
Best regards,
Joyce
Nice recipe
Hello JP,
Thank you😊! Have you try it?
Best regards,
Joyce
Must be so delicious! Thanks for sharing.
Hi Again,
Yes, it was. Thank you for your comment.
Best,
Joyce
She’s still hot momshie...
Happy New Year! I'm making your beef and broccoli tonight but now I have to make plans for this dish! Thank you again for your videos.
+Mary Rodger
Hello again,
Happy New Year to you too! Please let me know how they turn out. I always love to know:)
Thank you for your supports!
Joyce
The beef and broccoli was so good I had to make it again the next night! I have to find the pork ribs and then that will be next on my menu. I've looked at almost all of your videos now and have enjoyed them. Thank you once again.
Hello,
Thank you for letting me know.
If you can't find the pork ribs, you can substitute with pork chops. Get the center cut and little fatter pieces.
Thank you for taking the time to tell me and watching my videos:)
Best,
Joyce
If I can't find the proper cut then I'll get the pork chops. Thanks
OK. Keep me posted:)
Thanks!