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Spare Ribs with Red Fermented Beancurd Paste ~ 南乳排骨


This was one of the dishes that I prepared during the recent Chinese New Year holidays.  These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free.  Drizzle on the sauce and they're ready to be served.  Meaty and tender, best eaten with your fingers!






Recipe for Spare Ribs with Red Fermented Beancurd Paste ~   南乳排骨 

    Ingredients
    • 700 gm spare ribs, cut to 3 inch lengths
    • 10 gm ginger, pressed
    • 8 pips of garlic, pressed
    • 3 pcs of  Beancurd paste (Nam Yue)
    • Sugar
    • Cornflour mixture + sesame oil + Shiaoxing wine for the sauce
    Method
    1. Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight.
    2. Put  the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced.
    3. Fine tune to taste.
    4. Take out the ribs, grill for 2 to 3 mins on each side.
    5. Arrange the ribs on a plate.
    6. Thicken the sauce in the pan with cornflour mixture, turn off heat, add the sesame oil and wine.
    7. Pour the sauce over the ribs.
    8. Serve with some salad on the side.

Comments

  1. I like the idea of using preserved beancurd to marinate the spareribs. They must be very delicious and packed with flavours, Cheah.

    ReplyDelete
    Replies
    1. Yes, very flavourful more so if they've been marinated overnight.

      Delete
  2. Hi Cheah , love ribs and these has a different spin and looks so deliciously good . Thanks for sharing :)

    ReplyDelete
  3. Hi Cheah! Thanks for sharing a version of nam yu pai kuat that does not need frying, looks delish!

    ReplyDelete
    Replies
    1. You're most welcome. I hardly deep fry my food, firstly it's not so healthy and secondly I don't have to clean up a greasy kitchen!

      Delete
  4. Thanks for sharing. I usually deep-fry the ribs using this marinade but grilling makes it less messy and oily.
    Irene

    ReplyDelete
    Replies
    1. Hi Irene. Thanks for dropping by. Yes, I've seen some recipes with this marinade but the ribs are deep-fried. I prefer to cook them till tender first, then grill them for a slight 'singe'. Works the same to me. Most important, my kitchen is not greasy :)

      Delete
  5. Hi Soke Hah, I'm a 'fan' of yours for non-deep fried food yet tasted not least better than deep fried. I always love your idea of braising then grilling the meat. Very flavourful and no greasy kitchen. These pork ribs looks like Wuxi Pao Kuat... TQ.

    ReplyDelete
  6. Cheah, I love this dish very much, so does my family :) So good to go with extra rice.

    ReplyDelete
  7. Hi Cheah, this is indeed a perfect way of non-deep fried preserved beancurd paste spareribs. When eating out, I like to order nam yue pa kuat as I don't like to cook this at home - reason, too greasy! Thanks for sharing, Cheah. Cheers :)

    ReplyDelete
  8. This dish sounds absolutely delicious! I love the look of it!

    ReplyDelete
  9. This looks delicious. The pork ribs looks tender and yummy! I think i could eat this without any rice!

    ReplyDelete
  10. Cheah , those spare ribs look mouthwatering ! I love that it's not deep-fried :D

    ReplyDelete
    Replies
    1. Deep frying is certainly not for me.... oily and messy!

      Delete
  11. Your spare ribs look really scrumptious. lol. Honestly, I can't remember when is the last time I had pork ! :o)
    Kristy

    ReplyDelete
  12. Yum..yum! Will definitely try this simple yet delicious dish. Thanks for sharing, dear friend!

    ReplyDelete

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