So I bought Mrs Scon a cookbook that I wanted for Christmas - and not long after doing so accidentally called it "My" cookbook - I figure the real present for her is the things that I'll be cooking for her out of it... yes, that's how I'll rationalise it, fantastic! So I've been looking for a good home-style Chinese cookbook for some time now and finally I've found one. It's The Key to Chinese Cooking by Irene Kuo, originally published in 1972 and now unfortunately it's out of print, but I managed to pick it up for $10 from Amazon second hand so it shouldn't be too hard to get your hands on. Anyways, the first thing that I've made out of it is simplicity itself. The recipe is called One-Two-Three-Four-Five Spareribs and refers to the amounts of each ingredient that you put in. Super easy to remember and super easy to make. Did I mention it's delicious? It's super rich though so you want it with something simple like some steamed rice and stir fried greens. One Two Three Four Five Spareribs. by sc0n, on Flickr One-Two-Three-Four-Five Spareribs. Serves about 2 500g Spareribs. One Tbsp Chinese cooking wine or Dry Sherry Two Tbsp Dark Soy Three Tbsp dark vinegar (i use chinese black vinegar but cider/malt vinegar is fine) Four Tbsp Sugar (i use a little less than this) Five Tbsp Water Chop spareribs into 3 pieces each. Add them and all ingredients to a pan on high heat and stir to dissolve the sugar. When the liquid boils, reduce to a light simmer and cover and leave for 45 minutes. Then remove lid and bring to high heat and boil until most liquid has gone and there is a thick glossy glaze (watch it doesn't stick on the pan). I now cook them in a pressure cooker and reduce the initial simmering time to about 20 minutes, then quickly cool it, remove the lid and reduce. I'll also include my stir fried asian greens recipe (also from the book) Stir Fried Chinese Veg 1 bunch Chinese broccoli or bok choi 3 x slices of ginger (about the size of a 50c coin) Splash of soy sauce Couple of drops of sesame Oil Add some water to a wok and bring to boil, add veg until just cooked. Remove from pan and discard water, wipe down pan and put back over high heat with a little bit of vegetable oil. Fry up a couple of pieces of ginger (say 3 pieces the size of a 50c coin) for about 30 seconds then add the veg back. Splash with some soy sauce and a couple drops of sesame oil, toss and serve. Serve both of these with some steamed rice. Sorry it's been awhile since I've put anything up but I've been planning a wedding and have had shitloads of study on. Anyways, enjoy!