Skip to main content
logo
Food Advertising by

Steamed pork spareribs with black beans ~ 豆豉蒸排骨


This steamed pork spareribs is readily available in most of  the dim-sum restaurants and it's one item that my children will nod in acknowledgement when the dim-sum carts come rolling by.  It's not too difficult to replicate this at home and in fact you can make adjustments to it to suit your taste.   You can serve this over rice or plain white porridge as a meal like what I'm doing  here!






Steamed pork spareribs with black beans   ~     豆豉蒸排骨

Ingredients

  • 250 gm pork spareribs cut into bite size
  • 2 tsp fermented black beans
  • 4 pips of garlic, finely chopped
  • 1 tsp finely chopped ginger
  • 1 Birdeye chilli, chopped
  • 3/4 tsp sugar
  • 1/4 tsp dark soya sauce
  • 1 tsp cornstarch
  • 2 Tbsp water
Method
  1. Combine all the ingredients into a paste.
  2. Marinate the spareribs with the paste for about 2 hours or preferably overnigh.
  3. Place the marinated spareribs onto a heat-proof plate.
  4. Steam under medium heat for about 15 mins. till the spareribs are cooked.  If you prefer the spareribs to be more tender, steam for another 10 mins.


Comments

  1. Cheah, I like this steamed pork spareribs very much. Very delicious. Your tiffins look quite mini and cute.

    ReplyDelete
    Replies
    1. Thank you, Ann. Those mini tiffin carriers are more than 30 years old!

      Delete
  2. Haiya ...just the recipe I was looking for! Been dying to try this.

    ReplyDelete

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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…