Our CNY spread in 2004. Mother's braised rib and mushroom dish is at top left.

I am still undecided as to whether I should add this dish but it is definitely one of my Mother's CNY dish (in picture 11 o' clock).

I used to help her to cook it in my late teens. I can still recall thinking that it was an easy dish to make. Perhaps this recipe can give you some ideas for your own CNY meals.

First the dried shiitake mushrooms need to be soaked. As the pork ribs's pieces are about one inch square, depending on the size of your mushrooms, you may need to halve or quarter it.

The sauce is made from garlic, light soy sauce, sesame oil, oyster sauce, dark soy sauce, crystal sugar dried scallop and Chinese wine. Soaked the dried scallop beforehand.

In a deep pot, add some sesame oil and then fry the diced garlic. Add the crystal sugar. and dried scallop Then add the pork ribs and mushrooms. Pour in the sauces, a bit of water and stir. Close the lid and simmer gently. After about 45 minutes of braising, it should be cooked. Add the Chinese wine towards and some corn slurry towards the end.

Meanwhile, blanch the pieces of broccoli for about 3 minutes. Don't over do it and ensure it is crunchy.

When it is time to serve, on a large oval or round plate, line the broccoli on the side of the plate. Ladle the pork ribs and mushrooms into the center of the plate and serve it hot. Pour the sauce over the meat and broccoli.

You can variate and add fish maw, gingko nuts etc