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.


Labels:

Comments

  1. Angie's RecipesJanuary 28, 2013 at 12:57 AM

    Hearty and delicious. I really love those mushrooms.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 29, 2013 at 12:25 AM

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

      Delete
  2. ann lowJanuary 28, 2013 at 8:57 AM

    Aah... I remember this is my grandma's favourite dish that she used to cook in every CNY! Thanks for the reminding :)

    ReplyDelete
  3. MelJanuary 28, 2013 at 9:17 AM

    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. Sokehah cheahJanuary 29, 2013 at 12:32 AM

      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
  4. Chef and SommelierJanuary 28, 2013 at 3:20 PM

    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. Sokehah cheahJanuary 29, 2013 at 12:34 AM

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

      Delete
  5. KimmyJanuary 28, 2013 at 4:14 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 29, 2013 at 12:35 AM

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

      Delete
  6. Jeane M.January 28, 2013 at 5:34 PM

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

    ReplyDelete
  7. Esther@thefussfreechefJanuary 28, 2013 at 10:30 PM

    Hi Cheah, my family loves this dish, and i cook it quite regularly as it is very appetizing. I managed to get some large dried oysters during our HK trip last month, prices in HK much cheaper hai...

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 29, 2013 at 12:37 AM

      Nowadays everything here is so expensive, more so with the festive season just round the corner!

      Delete
  8. Kit @ i-lostinaustenJanuary 29, 2013 at 5:14 AM

    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. Sokehah cheahJanuary 29, 2013 at 11:52 PM

      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
  9. QembarDelitesJanuary 30, 2013 at 8:01 AM

    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
  10. tigerfishJanuary 31, 2013 at 12:40 PM

    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
  11. Aunty Young（安迪漾）January 31, 2013 at 11:21 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 1, 2013 at 11:49 AM

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

      Delete
  12. mui muiFebruary 1, 2013 at 9:27 AM

    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. Sokehah cheahFebruary 1, 2013 at 11:55 AM

      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
  13. natural mushroomsFebruary 12, 2019 at 5:41 PM

    Great job.Thank you for sharing this delicious recipe.shiitake mushrooms

    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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol
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

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 durian lovers. 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 well inc
Post a Comment
Read more