Maxim's on Greenville Road in Richardson is a terrific place to get dim sum. It's fresh (if you go early) and there's a nice variety of dishes to choose from. For those who don't want to venture to Richardson for dim sum all the time, here's a very quick recipe for those yummy little steamed spare ribs, or pai gwut. We love to order them along with har gow (shrimp in a clear rice flour dumpling), char sui bao (steamed or baked buns with chinese bbq pork in them) and siu mai (pork and shrimp stuffed dumplings).
My Chinese-American husband loved this recipe for for pai gwut so much he took all the leftovers for his lunch today. Be sure to get the spare rib tips or the smallest chopped spare ribs you can find. I go to 99 Ranch market for mine, located in Plano on Spring Creek and 75, where you'll also find the rice wine. You can find the black bean paste and sesame oil in the asian section of any super market chain. If you don't have a steamer, you can just place the pie plate in a wok or skillet, filling with water near the top of the pie plate, just be sure to keep refilling with water to avoid burning your pan. Do not use one of those little collapsible vegetable steamers. You want to keep all the steaming liquids in the pan with the ribs.
This recipe is adapted for our tastes from one I found on steamykitchen.com.
Pai Gwut
1.5 - 2 lb pork spare rib tips (about 1 inch size pieces)
1.5 tablespoons black bean and garlic sauce
2 tablespoons rice wine, sherry, or white wine
1 tablespoon corn starch
1/2 teaspoon grated ginger (if usin dried ginger, cut to 1/4 tsp)
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon canola oil
1 teaspoon sesame oil
1 teaspoon sugar
1 small jalapeno, sliced into rings, seeds and pith removed
Place the spare ribs in a glass pie plate or bowl. Mix together the remaining ingredients and toss with the spare ribs. Allow them to marinate for at least 30 minutes at room temperature. Place the plate in your steamer and steam on medium-high heat for 20-30 minutes or until the meat is no longer pink at the bone. Serve with fried rice and steamed broccoli.
Sorry, no photo this time. They were devoured before I got the chance.
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