Skip to main content

Pork Ribs with Pickled Cucumber


This was one of my mum's signature dish ...... Pork Ribs with Pickled Cucumber.  My siblings and I relished this and will 'kar fan', meaning 'add more rice' whenever she served this on the table.








This is real yummy, succulent pork ribs with a little bit of tangy taste from the pickled cucumber ........ Enjoy!


Recipe for Pork Ribs with Pickled cucumber

Ingredients
  • 500 gm pork ribs, cut into bite size
  • 2  tsp 'tau cheong', preserved bean paste
  • 1  tsp dark soya sauce
  • 1  tsp sugar
  • 1 cup water
  • 6 shallots
  • 6 pips garlic
  • 10 gm young ginger
Cucumber pickle
  • 300 gm cucumber
  • 1 red chilly, slice
  • 1/2  tsp salt
  • 2  tsps sugar
  • Juice from 1 lime
To thicken the gravy
  • 1 tsp cornflour + 2 Tbsp water
Preparation
  1. Blanch the pork ribs in some hot water to get rid of scum.  Drain and set aside.
  2. Slightly pound together the shallots, garlic and young ginger.
  3. Saute the pounded ingredients with some oil till fragrant, add in the preserved bean paste.
  4. Add in the pork ribs and stir-fry for about 5 to 10 mins. on medium heat.
  5. Add in 1 cup water, dark soya sauce, sugar and let the pork ribs simmer till the meat is tender and soft.
  6. Meanwhile, prepare the cucumber pickle by peeling off the skin, cut into 4 quarter lengths, remove the seeds and slice thinly, diagonally.
  7. Add in salt, sugar and fresh lime juice, sliced chilly, mix well.
  8. When the pork ribs are done, thicken the gravy with the cornflour mixture.  Toss in the pickled cucumber, mix well.  Add salt, sugar to taste, dish out.
  9. Serve with rice.

Labels:

Comments

  1. 3 hungry tummiesMarch 5, 2010 at 3:46 PM

    What an interesting dish! I will certainly kar fan too!

    ReplyDelete
  2. ReanaclaireMarch 5, 2010 at 4:20 PM

    wow.. this dish i love too but my mum used to do it with chicken internal organs.. kai tun.. pickled cucumber is very hoi wai, yes!

    ReplyDelete
  3. ann lowMarch 5, 2010 at 4:37 PM

    Never tried this before but pickled cucumber with pork ribs sounds great. Will bookmark it, thanks for sharing :)

    ReplyDelete
  4. ICook4FunMarch 5, 2010 at 4:47 PM

    I don't think I have try this dish before. Very interesting to cook it with pickle cucumber. With salty, sweet and tangy flavor I bet it taste great.

    ReplyDelete
  5. Angie's RecipesMarch 5, 2010 at 5:04 PM

    Love all the gravy of this dish...I like to pour them over the rice.

    ReplyDelete
  6. My Little SpaceMarch 5, 2010 at 5:31 PM

    Another old days recipe! My mom used to cook this. So sad Hakka people doesn't like 'gong fu choy'! Actually, I've difficulties in cooking at home. My hubby is Hakka and I'm cantonese. My kids love any food just like me but their father is so particular in his food. He likes only kampung food! You see what I mean!

    ReplyDelete
  7. MaryMohMarch 5, 2010 at 7:15 PM

    Yum....this looks delicious. I love dishes with gravy....so good o scoop over rice. I'm sure the pickled cucumber makes this dish most appetising.

    ReplyDelete
  8. Sonia ~ Nasi Lemak LoverMarch 5, 2010 at 9:19 PM

    Wor Wor, this look so delicious, mum's dish always the best, I immediate book mark this. Thanks for sharing.

    ReplyDelete
  9. Sokehah cheahMarch 6, 2010 at 9:24 AM

    3 hungry tummies
    Yes, it's delicious, slurp!

    renaclaire
    Come to think of it, those days they used to cook with chicken intestines, gizzard, etc. with this pickled cucumber.

    Anncoo
    It's mum's concoction and all my siblings love it!

    ICook4Fun
    Yes the tangy pickle makes the dish different.

    Angie's Recipes
    Yes, tastes great, gravy on rice.

    Try it, Mary, think your girls will enjoy it.

    Kristy
    Cantonese food is more popular, I think. Canton/Kwongchow is famous for its food. I like the Hakka yong tau fu though.

    Sonia, totally agree with you, cracking my head to remember what else she cooked for us.

    ReplyDelete
  10. penny aka jeroxieMarch 6, 2010 at 8:06 PM

    I will kar fan too! So homey. I Like :)

    ReplyDelete
  11. Sokehah cheahMarch 6, 2010 at 11:13 PM

    Yes, nothing beats home cooked food, penny!

    ReplyDelete
  12. pigpigscornerMarch 8, 2010 at 4:21 AM

    I have to try this! Adding pickled cucumber is really interesting.

    ReplyDelete
  13. Sokehah cheahMarch 8, 2010 at 12:12 PM

    pigpigscorner
    Yes, do try this, we all love it!

    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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more