A few days ago we stopped by to have lunch at Tri-Valley Seafood nearby my old workplace in Pleasanton, CA. We were actually planning to have Pho because that’s what they used to serve but I guess they changed management so now it’s a Chinese Restaurant with Dim Sum severed all day. Not having dim sum for awhile, and Pho too often, I decided to pick some dim sum dishes off the menu. We picked Steamed Chicken Claw aka Chicken Feet, Steamed Pork Ribs, Siu Mai, and Steamed Rice in Lotus Leaves which took forever to come out. It was the very last item to be served. We order it to eat along side our other dishes. At one point we were about to cancel it but the server finally came out. By that time we were full to enjoy the taste. Normally I just pick it off from the cart but I guess when it’s made to order, it takes awhile to steam that sticky rice. In addition there were some items that we just grab as the server go from table to table to try and sell the dish. We grabbed the crispy shrimp balls and the sesame ball with sweet beans.
Out of all those dishes, while eating I really wanted to try making two things, the Steamed Pork Ribs ឆ្អឹងជំនីរជ្រូកចំហុយ (Cha’ung Jomnee Jrook Jomhoy) which I’m going to show you now and the Chicken Feet which I might attempt to make soon. Their Steamed Pork Ribs version has a lot of fat which I did not like. And also picking out the bones was a bit annoying. So what I am going to be using is a leaner cut of pork without the bones. I am using Black Bean Sauce so the color is a bit darker opposite from what some dim sum places might serve you, a lighter color because they use the whole black beans.
½ lb country style pork ribs
1 tablespoon garlic, finely chopped
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon black bean sauce
1 teaspoon corn starch
1 teaspoon sesame seed oil
1 teaspoon shaoxing Chinese cooking wine
slice chilies (optional)
Cut the pork ribs into small bite size pieces. Combine the rest of the ingredients and mix in the pork ribs. For best result allow to marinade at least 30 minutes or overnight which is what I did.
I’m using my aluminum steamer but if you are using a wok, set steaming rack inside of wok and fill with water almost up to height of rack. Bring the water to a vigorously boil and then lower it to med-high. Transfer marinaded ribs to steaming rack. Steam for about 20 minutes or until ribs are no longer pink. Make sure to check your steaming water so it doesn’t run out. Replenish with additional water, if needed.