garlic bulb – yummy food share

Easy Garlic Black Pepper Braised Ribs

2026-01-27

If you’re searching for a dish that delivers an incredible depth of flavor without demanding hours of your time or a long list of complicated ingredients, you have officially found your new favorite recipe. Imagine tender, succulent beef short ribs, so soft they practically melt in your mouth, all coated in a rich, savory, and wonderfully aromatic garlic and black pepper sauce. This dish is the epitome of comfort food, blending the simple, hearty satisfaction of braised meat with a bold, peppery kick that will awaken your senses. Best of all, it comes together in about an hour using a straightforward braising technique, making it perfect for a cozy weeknight dinner yet impressive enough to serve to guests on the weekend. Its simplicity is its genius, proving that you don’t need to be a master chef to create something truly spectacular. To get started on this flavor journey, you’ll need to gather just a handful of ingredients. The key is to source good quality beef, as it’s the star of the show. Here’s your shopping list: Beef Short Ribs: About 1.5 lbs (or 700g). Look for flanken-style or Korean-style short ribs, which are cut thinly across the bone. This cut is perfect for braising quickly. If you can only find thicker, English-style short ribs, they will also work, but you may need to increase the braising time by 20-30 minutes to achieve the same tenderness. Garlic: 5 to 6 large cloves, finely minced. Don’t be shy with the garlic; its pungent, sweet flavor is essential here. Black Pepper Sauce: 3 to 4 tablespoons. This is a crucial ingredient and can be found in the Asian aisle of most large supermarkets or at an Asian grocery store. It’s a pre-made sauce, not just ground black pepper, offering a complex, savory, and…

Irresistible Scallion Garlic Skillet Chicken

2026-01-24

If you’re searching for a dinner that delivers knockout flavor without chaining you to the stove for hours, you’ve just found your new go-to recipe. This pan-fried chicken thigh dish is a masterclass in simplicity and taste. Ready in under an hour and incredibly easy to execute, it’s perfect for both seasoned home cooks and anyone just starting their culinary journey. The magic lies in its two-part flavor process: a savory marinade that tenderizes the chicken into juicy perfection, and a fresh, aromatic scallion and garlic topping that’s added right at the end. The chicken is pan-fried to achieve that irresistibly crispy skin, while the inside remains wonderfully moist. It’s a beautifully balanced dish that celebrates the pure, savory goodness of its ingredients, making it a guaranteed crowd-pleaser for any weeknight meal. Before we get to the fun part, let’s gather our ingredients. The list is short and features many pantry staples. Don’t worry if you can’t find one or two specific items; I’ve included some easy swaps that work beautifully. For the Chicken: 4 medium boneless, skin-on chicken thighs (about 1.5 lbs or 700g) 1 tablespoon oyster sauce 1 tablespoon light soy sauce (or regular all-purpose soy sauce) 1 teaspoon dark soy sauce (For that beautiful color! If you don’t have it, you can use an extra teaspoon of light soy sauce, perhaps with a tiny drop of molasses or a pinch of brown sugar for color.) 1 tablespoon peanut oil (or any neutral cooking oil like canola, vegetable, or avocado oil) For the Scallion Garlic Topping: 3-4 cloves garlic, finely minced 3 scallions (green onions), finely chopped 1 tablespoon toasted white sesame seeds ½ teaspoon salt 1 teaspoon toasted sesame oil A quick note on ingredients: Dark soy sauce is thicker, darker, and less salty than light soy…

Fiery Beef Tripe and Celery Stir Fry

2026-01-22

If you’re looking to venture into a dish that is an absolute explosion of texture and flavor, you’ve come to the right place. This stir-fry is a culinary adventure that brings together tender, flavorful beef tripe and crisp, fresh celery in a sauce that’s savory, aromatic, and packed with a delightful medium-level heat. While cooking with tripe might sound intimidating, this recipe breaks it down into a simple, two-stage process that is surprisingly easy a to master. The first stage involves simmering the tripe with fragrant spices until it’s perfectly tender, and the second is a quick, high-heat stir-fry that brings everything together in minutes. The entire process takes about an hour, most of which is hands-off time, making it a fantastic dish for a weekend meal that is guaranteed to impress. Here is what you’ll need to create this fantastic dish. Don’t worry if some ingredients seem unfamiliar; I’ve included some easy-to-find substitutions that work beautifully. For Braising the Tripe: Beef Tripe: About 1 lb (450g), preferably honeycomb tripe. You can find this at most Asian markets or specialty butcher shops. If possible, buy the pre-cleaned or “scalded” white version to save time. All-Purpose Flour: 2 tablespoons, for cleaning. Ginger: 1-inch piece, sliced. Star Anise: 1 whole pod. Cinnamon Stick: 1 small stick (or half a large one). Bay Leaf: 1 leaf. Light Soy Sauce: 2 tablespoons. This is for savory flavor. Sometimes labeled “all-purpose” soy sauce. Dark Soy Sauce: 1 tablespoon. This is primarily for a rich, dark color. If you don’t have it, you can substitute with an extra teaspoon of light soy sauce and a teaspoon of molasses or brown sugar. Oyster Sauce: 1 tablespoon. This adds a deep, savory, umami flavor. Salt: ½ teaspoon, or to taste. Water: Enough to cover the tripe. For the…

Savory Braised Pork and Tofu Skillet

2025-11-28

Looking for a new weeknight dinner hero? You’ve just found it. This dish is the perfect answer to the “what’s for dinner” dilemma when you want something incredibly flavorful without spending hours in the kitchen. In fact, this one-pan wonder comes together in about 10 minutes of active cooking time and is beautifully simple to prepare, even for beginner cooks. The magic lies in a quick braising method where tender slices of pork and firm, savory tofu simmer together in a light, aromatic sauce. The result is a wonderfully comforting meal that’s salty, savory, and has just a hint of warmth from garlic and chili. Its approachable flavor and easy preparation make it a guaranteed hit for a satisfying and speedy meal. To get started, you’ll need a handful of simple ingredients. The star of the show is a special type of tofu that is key to the dish’s texture. Don’t worry if you can’t find the exact kind; common supermarket alternatives work beautifully. Ingredients: For the Main Event: 9 oz (about 250g) Pressed Spiced Tofu (also known as xiang gan). This tofu is firm, dense, and often has a brownish hue from being pressed and braised in spices. If you can’t find it at an Asian market, smoked tofu is an excellent and widely available substitute. In a pinch, you can also use extra-firm tofu that has been pressed for at least 30 minutes to remove as much water as possible. 7 oz (about 200g) Lean Pork Loin or Tenderloin, very thinly sliced. Aromatics: 2 cloves Garlic For the Marinade and Sauce: 1 tsp Cornstarch 1 tbsp Light Soy Sauce, plus a little extra for cooking (use all-purpose soy sauce, not dark soy sauce) ½ tsp Salt A pinch of Chili Powder or red pepper flakes (adjust to your…

Spicy Braised Chicken Feet with Savory Mustard Greens

2025-11-09

Get ready to discover one of the most addictively delicious and textural dishes you’ll ever make! This recipe transforms humble chicken feet into a fall-off-the-bone tender, spicy, and savory delicacy. If you’ve ever been curious about chicken feet, a popular ingredient in many cuisines loved for its gelatinous texture and ability to soak up flavor, this is the perfect gateway recipe. The process is surprisingly simple, combining a quick stir-fry to build flavor with a final braise that does all the hard work for you. In about an hour, you’ll be rewarded with a deeply flavorful, moderately spicy dish where the rich, savory notes of the sauce are perfectly balanced by the unique, tangy taste of preserved mustard greens. It’s an easy-to-master recipe that will have you feeling like a culinary pro. To get started, you’ll need a handful of key ingredients that create this dish’s signature taste. Don’t worry if some items seem unfamiliar; they are easily found in most Asian markets or online, and I’ve included some handy substitution suggestions. For about 2-4 servings: Chicken Feet: 1 lb (about 500g) Dried Preserved Mustard Greens (Mei Gan Cai): ½ cup, dry Garlic: 4-5 cloves, minced Scallions: 2, finely chopped for garnish Peanut Oil: 2 tablespoons (or any neutral cooking oil like canola or vegetable oil) Light Soy Sauce: 2 tablespoons Dark Soy Sauce: 1 tablespoon Oyster Sauce: 1 tablespoon Chopped Salted Chili Paste (Duo Jiao): 1-2 tablespoons, adjust to your spice preference A Note on Ingredients: Dried Preserved Mustard Greens (Mei Gan Cai): This is the star ingredient alongside the chicken feet. It has a unique, deeply savory, slightly sweet, and tangy flavor that is hard to replicate. You can find it in vacuum-sealed packages at any Asian grocery store. If you absolutely cannot find it, you could try…

Hearty Beef Brisket and Bitter Melon Stew

2025-11-08

If you’re looking for a dish that is the epitome of home-cooked comfort but with a unique and unforgettable flavor profile, then you’ve come to the right place. Let me introduce you to a truly special braised beef brisket and bitter melon stew. Now, I know what some of you might be thinking – bitter melon? Trust me, in this dish, its characteristic bitterness mellows into a wonderfully refreshing counterpoint to the rich, savory beef. This recipe uses a pressure cooker to transform tough beef brisket into melt-in-your-mouth tender morsels in about an hour, making it surprisingly simple and weeknight-friendly. It’s a one-pot wonder that delivers a complex, satisfying flavor that tastes like it has been simmering for hours. Easy to master and deeply rewarding, this stew is a fantastic way to explore new flavors and add an exciting dish to your cooking repertoire. Let’s gather our ingredients. The beauty of this dish is its simplicity, relying on quality ingredients to shine. For substitutions, I’ve got you covered! For the Stew: Beef Brisket: About 1.5 lbs (or 700g). If you can’t find brisket, beef chuck or boneless short ribs are fantastic alternatives that also become incredibly tender when stewed. Bitter Melon: 1 large or 2 small ones. Look for firm, bright green melons at an Asian grocery store. If you’re new to it, you can reduce its bitterness by scooping out the white pith thoroughly and soaking the cut pieces in salt water for 15-20 minutes before rinsing and cooking. If you absolutely cannot find it, zucchini can offer a similar texture, but you’ll miss the unique flavor contrast. Ginger: A 2-inch piece. Garlic: 5-6 whole cloves. Peanut Oil: About 2 tablespoons. Any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly. Oyster Sauce: 2 tablespoons. This…

Savory Braised Pork Ribs and Green Beans

2025-11-07

If you’re searching for a dish that delivers deep, comforting flavor without spending hours in the kitchen, you’ve just found your new weeknight champion. This recipe for braised pork ribs and green beans is a stunning example of how simple ingredients can create something truly special. It’s a hearty, savory, one-pan meal that comes together in about 30 minutes, making it perfect for a busy day. Using a quick-braising method, the pork ribs become wonderfully tender while the green beans cook to a perfect crisp-tender texture, all coated in a rich, garlicky sauce. The beauty of this dish lies in its simplicity and its incredibly satisfying, savory flavor profile. It’s wonderfully easy for beginners, yet the taste is so robust it will impress even the most seasoned home cooks. To get started, you’ll need a handful of accessible ingredients. The key is to find good quality pork ribs and fresh, crisp green beans. Here’s a full list of what you’ll need, along with some tips and easy substitutions for a Western kitchen. For the Marinade: Pork Ribs: 400g (about 0.9 lbs), cut into small, bite-sized pieces. You can ask your butcher to do this for you. Pork riblets or St. Louis-style ribs cut into individual bones work perfectly. Cornstarch: 1 tablespoon. This is the secret to tenderizing the pork and creating a velvety coating. Light Soy Sauce: 1 tablespoon. Use a low-sodium version if you prefer. This is different from dark soy sauce; it’s saltier and less thick. For the Main Dish: Green Beans: 500g (about 1.1 lbs). The original recipe uses “knife beans” (刀豆), which are a type of flat, broad green bean. Standard string beans or flat Italian green beans are excellent and widely available substitutes. Garlic: 2 cloves, thinly sliced. Oyster Sauce: 1 tablespoon. This adds a…

Savory Chili Garlic Pork Bones

2025-09-09

If you’re searching for a dish that delivers an explosion of flavor without demanding hours of complex work in the kitchen, you’ve just found your new favorite. This recipe transforms humble pork bones into a culinary masterpiece that is fall-off-the-bone tender, coated in a rich, savory, and moderately spicy sauce. Ready in about an hour, its preparation is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or an impressive weekend treat. The magic lies in a two-part process: first, pressure cooking the bones to achieve ultimate tenderness, then finishing them in a quick, flavor-packed stir-fried sauce. The result is a deeply satisfying dish with a delightful kick that will have everyone reaching for more. Here’s everything you’ll need to get started. The ingredient list is simple, and I’ve included some easy-to-find alternatives for those who might not have an Asian market nearby. For the Pork: Pork Bones: About 2 lbs (or 1 kg). Look for meaty bones like neck bones, riblets, or pieces from a pork shoulder. Water: For boiling and pressure cooking. For the Sauce: Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or sunflower oil. Garlic: 1 whole head, about 8-10 cloves. Chopped Chili Paste (Duo Jiao): 3-4 tablespoons, adjust to your spice preference. This is a special salted and fermented chili paste that provides a unique tangy heat. If you can’t find it, a fantastic substitute is Sambal Oelek, which is widely available. You could also use fresh minced red chilies mixed with a pinch of salt. Oyster Sauce: 2 tablespoons. This adds a deep, savory, umami flavor. Available in the international aisle of most supermarkets. Sugar: 1 tablespoon. Plain white sugar works perfectly to balance the saltiness and heat. Water: 1 cup (about 240 ml)….