Skip to main content

Spare ribs in sour plum sauce


This spare ribs dish is indeed appetising because of its sauce .....sweet and sour with a slight tinge of chilli.  It's not fiery hot and I think kids will be able to enjoy it too.  As for me and my family members, we'll certainly need to top up our bowls with more rice to mop up the sauce.










You don't need to pound any of the ingredients, just give them a hard  bash like you would to 'hit little people' aka 'ta siu yan' and  here's how I did it.....

Ingredients
  • 500 gm pork ribs cut to 1.1/2 inch lengths and marinated with a bit of salt
  • 10 gm  young ginger, smashed and chopped
  • 10 pips of garlic, smashed and chopped
  • 1 red chilli, chopped
  • 1.1/2  Tbsp sour plum sauce
  • 1  tsp each of :  salt, light soya sauce, sugar and chilli sauce
  • 3 cups water
  • 1  tsp cornflour + 1 Tbsp water to thicken
Preparation
  1. In a wok, saute the chopped garlic, ginger and chilli with some oil till fragrant.
  2. Toss in the pork ribs and stir-fry.  Add in water, sour plum sauce, chilli sauce, salt, light soya sauce and sugar, mix well and bring to a boil.
  3. Lower heat and cover up the wok, let ribs cook till tender and not too dry.  Fine tune to desired taste.
  4. Add in cornflour mixture to thicken, dish out onto serving plate.
  5. Serve hot with rice.



Comments

  1. Oh yeah ... this is nice. I have tried this. Give me a five!

    ReplyDelete
  2. ha ha I like your terms of 'ta siu yan' My mom used to make this dish for us. I totally forgotten about this dish. Thanks for the reminder.

    ReplyDelete
  3. My grandaunt made a steamed version instead, with the same ingredients. I was one of my chilhood favs.

    ReplyDelete
  4. I want to cook this too. The kids will definitely love this sweet and sour dish. Looks so yummy!

    ReplyDelete
  5. Yummy Bakes
    Yeah, it's delicious.

    ICook4Fun
    Ha,ha, there are indeed a lot of 'siu yan' in this world, 'kacau, kacau'.

    Wendy
    Yes, you can steam this too but cooking this which involves a longer cooking period,does make the ribs more tender.

    Ann
    Yes, most kids love sweet and sour stuff.

    ReplyDelete
  6. yum!i'm familiar with this dish cos i cook this many times too and sometimes i add a little ketchup to it.

    ReplyDelete
  7. Sweet and sour sauce gets lapped up here also. They don't even need to rice to mop up the sauce. Just a spoon! Delicious!

    ReplyDelete
  8. Lena
    Yes, in fact you can add whatever sauce you fancy and it'll still taste good.

    Claudia
    Yeah, can't agree with you more!

    ReplyDelete
  9. Oh! Just found a use for my plum sauce now :)

    ReplyDelete
  10. Your recipe is truly unique and I loved the combination of ingredients used! Great pictures!! Would love to visit here again...

    ReplyDelete
  11. Penny
    Yes, I try to make full use of whatever sauces I have. Plum sauce is versatile.

    purabi naha
    Thanks for stopping by. I just came back from your blog. Great too with step by step pics. Will certainly hop over for authentic Indian curries!

    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

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set