a lesson from the CCA

In college, Keliane and I named our friend Vonnie, the CCA. The Chinese Cooking Authority.
And that she was... always whipping up some kind of stir fried master piece. We used to go to 99 Ranch in China Town to stock up on ingredients and where she taught us one of her secrets - Lee Kum Kee (the sauces) . Ah, 99 Ranch... it's no longer there and gone is the butcher-man that would saw your meet in pieces and that wretched dirty seafood smell. But that bakery down the street that has the best pastries (bolobao! baked pastry bun covered in crusted butter and sugar!) everything for like 50 cents is still there!

I saw these beautiful ribs at Freshia, the old Korean market that used to be the area go to until H Mart opened, and they were calling out to me. I went by just for old times sake... it's still as lovely and old as I remember it. They still have really good meat, kim chee, and mandoo (dumplings), but can't compare to H Mart's produce in quality and price.

Here's a little diddy that the CAA taught us: cut and slice pork ribs, sprinkle with garlic salt and pepper, put in Lee Kum Kee Soare Rib Marinade, marinate overnight, and bake. hun hao!