After a few days of having noodles (lunch) and pasta (dinner), the Chinese in me is craving some rice today… Well, since I have a little more time to cook dinner today and I decided to go Chinese-style with some braised saucy spare ribs and stir-fried choy sum with brown rice… I love cooking ribs and there’re 101 ways to cook ‘em… The best ‘Chinese-restaurant-style’ ribs are normally marinated, fried and then coated with some sort of sauce… I prefer to skip the frying step and just braise ‘em until tender as I hate the cleaning up afterwards… Besides, it’s healthier too!!! :)
When I bought my ribs, they were meant for western-style BBQ as I asked the butcher to cut the ribs into ~ 7cm pieces… but who cares… Sir Eat Alot wouldn’t mind the size… I added some brandy to make it more yummy…
Ingredients:
| 800g spare ribs, cut into 4cm pieces |
| 6 cloves garlic |
| 10 dried chillies, soaked and seeded |
| 1 tblsp fermented soya bean paste |
| 3 tblsp oil |
| 250ml water |
Sauce:
| 1 1/2 tblsp plum sauce |
| 1 tblsp tomato sauce |
| 1 tsp sugar |
| 1 1/2 tblsp soya sauce |
| 1 tblsp brandy (optional) |
Grind garlic and dried chillies with a pestle and mortar. Heat oil in wok and fry ground ingredients with soya bean paste under medium fire until fragrant.
Add spare ribs and mix well. Cover wok and cook for 5 mins. Then, add water, cover wok and simmer ribs under very low heat until tender (about 30 mins).
Add sauce and simmer until gravy becomes thick (about 15 mins). Serve immediately.
Serves 6.
Cost/serving: RM 4.30
No comments:
Post a Comment