Skip to main content

Braised Spare Ribs with Mushroom and Oyster


This is my first attempt cooking this dish and I'm glad that it turned out well.  The dish is indeed very tasty and the briny oyster proves to be a perfect compliment to the mushroom.  It tasted much better the next day.  I'll definitely be making this dish for the Chinese New Year reunion dinner as it can be prepared a day or two ahead and kept in the freezer.   Moreover, oysters are called 'Hoe Si' in Cantonese which means 'good tidings' and it's most auspicious for the New Year!




Recipe for Braised Spare Ribs with Mushroom and Oyster

    Ingredients
    • 600 gm spare ribs                                                             
    • 8 Shitake mushrooms, soaked overnight and stemmed
    • 6 dried oysters, soaked in hot water for 5 mins.
    • 4 to 5 slices of young ginger
    • Rock sugar to taste
    • 1.1/2 Tbsp dark soya sauce
    • 1  Tbsp light soya sauce
    • 1.1/2 tsp cornflour + 2 Tbsp water to thicken
    • Seasalt to tast
    Method
    1. Marinate the spare ribs with 1/2  teasp salt, set aside for about 2 hours.
    2. In a wok, saute the ginger slices with some oil, toss in the the mushrooms followed by the oysters.  Stir-fry for a while.
    3. Add in the marinated spare ribs, stir-fry.
    4. Add in enough water to cover the ribs, add in the sauces and rock sugar.  Bring to a boil, lower heat to low, cover and let the spare ribs cook through.
    5. Thicken the sauce with the cornflour mixture, fine tune to taste.
    6. Dish out and serve with white rice.


I am submitting this post to  Chinese New Year Delights 2013  hosted by Sonia aka Nasi Lemak Lover.


Comments

  1. Hearty and delicious. I really love those mushrooms.

    ReplyDelete
    Replies
    1. Yes, they've absorbed all the flavours .... delicous!

      Delete
  2. Hi Cheah,
    Good day to you! This dish is so suitable for the reunion dinner, right? I think I would like to give this a try to and cook this a day ahead. Usually this type of braised meat taste better after a day or two. My family loves this type of dish and usually have more gravy so we can go with rice.

    ReplyDelete
    Replies
    1. Yes, you can cook this earlier and freeze it. Definitely tastes better and you can have time to prepare the other dishes for the reunion dinner.

      Delete
  3. Hi Cheah! I found your blog through PH's and I'm glad to find another dedicated and talented foodie blogger.

    This traditional dish is definitely a good choice for CNY and maybe some Fatt Choy? :)

    ReplyDelete
    Replies
    1. Thanks for dropping by. Yes, can add some fatt choy, but I'm rather skeptical of this nowadays, there are fake ones around!

      Delete
  4. Hi Cheah, 2 bowls of rice, not enough leh. Can imagine the taste should be good.

    ReplyDelete
    Replies
    1. Yes, if you like dried oysters and mushroom, then this is the dish for you.

      Delete
  5. Simply delish! Love to have this for dinner. Can't wait to try. Got my eye on your next posts.

    ReplyDelete
  6. Replies
    1. Nowadays everything here is so expensive, more so with the festive season just round the corner!

      Delete
  7. I was just wondering what to cook for CNY reunion dinner & this dish looks & sounds good! I'm sure my mat salleh family will love this. Great that I can cook it a couple of days ahead & store in the freezer . Thanks for sharing another yummy recipe! ;)

    ReplyDelete
    Replies
    1. Hope your family will love it. A plus point is that this can be prepared a few days ahead and will taste much better too.

      Delete
  8. This sounds like a very yummy dish that I would love...I happen to have a lot of mushrooms all soaked and ready for cooking....will give this a try soon!

    ReplyDelete
  9. Oh yes, I can imagine biting on those plump mushrooms and all the "juices" and flavors coming out of them. Very homey dish that I like.

    ReplyDelete
  10. Thanks for sharing such delicious homey dish,
    I am planning to have these during family reunion dinner.

    ReplyDelete
    Replies
    1. Thanks for dropping by my blog! Oh, let me know if your family likes it!

      Delete
  11. Hi Cheah,
    I love your spare ribs and mushroom dish. Especially the nice and juicy mushroom.
    Using spare ribs are not so fattening compare to trotter...:p
    Will love to try out this dish this CNY.
    mui

    ReplyDelete
    Replies
    1. Thank you. I'm making pork knuckes with sea cucumber too.
      http://cheah2009.blogspot.com/2010/02/braised-pork-knuckles-with-sea-cucumber.html

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…