Skip to main content
logo
Food Advertising by

Braised Pork Ribs with Yam & Wood ear fungus


I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy.






Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus

    Ingredients

    • 750 gm Yam/Taro, peeled and cut into chunks
    • 450 gm pork ribs, marinated with some seasalt
    • 30 gm wood ear fungus, soaked, stemmed and cut into strips
    • 2 pieces fermented beancurd (Nam Yue), mashed with some water
    • 1 small knob ginger, smashed
    • 5 cups water or more
    • 1/2  tsp  dark soya sauce
    • Salt and sugar to taste
    • 2 tsp Shaoxing wine
    Method
    1. In a wok, saute the smashed ginger with some oil, add in the marinated pork ribs.  Fry lightly and add in the mashed fermented beancurd paste.
    2. Pour in 3 cups of water, cover and simmer till pork ribs are quite tender.
    3. Add in the woodear fungus followed by the yam chunks.  Add in another 2 cups water and simmer till the pork ribs are tender and the yam softened.
    4. Fine tune to taste with salt and sugar and add in 1/2 tsp dark soya sauce if desired.
    5. Drizzle in some Shaoxing wine and turn off heat.
    6. Dish up and serve with white rice.




    I'm linking this post to the Little Thumbs Up 'Soy' event organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of  Piece of  Cake.

Comments

  1. This dish can serve for ' dim sum '. Look so nice ~ Like ! : )

    ReplyDelete
  2. This is so creamy and delicious, Cheah.

    ReplyDelete
  3. Hi Sokehah Cheah , I'm drooling for just a taste , on my way over with plate in hand , just delicious . Thanks for sharing:).

    ReplyDelete
  4. Hi Cheah,
    I used to cook something similar like this dish.....only thing is there is no actual ingredients. I just add this and add that....you know lah, when I ask my mom how to cook this type of dish, she dont have the actual ingredients, just roughly letting me know a bit of that more om this blah...blah.... This type of dish is my comfort dish. Sometimes I will omit the yam, and add something else. :-)

    ReplyDelete
    Replies
    1. I agree with you. At times I also just add whatever I have at random!

      Delete
  5. Hi Cheah, I love this dish very much but as you said, it's frustrating to buy yam and it turned out hard and not powdery. Yam are pretty expensive too and most times I wouldn't buy it because got the hard ones the few times I was tempted to buy!

    ReplyDelete
    Replies
    1. Yams aren't cheap and they're heavy too, so that adds onto the price. Perhaps you may need to get the seller to cut off a tiny bit to see whether it's the powdery or 'crunchy' type.

      Delete
  6. Looks so delicious!!! I love yam, wanted to buy some yesterday from the guy who sells awesome yam, but sadly no yam this week, he says "mei kow sok"!! Have to wait for another week before they harvest!

    ReplyDelete
    Replies
    1. I too like yam. Better wait for a good harvest.

      Delete
  7. Just the kind of treat I would have liked to have eaten for lunch

    ReplyDelete
  8. Cheah, haven't have this for quite sometimes. may I come over now?

    ReplyDelete
  9. Hi Cheah! Yam and pork is a wonderful combination and this (very similar) is a very common dish in my household. I add more dark soy sauce though. Absolutely lovely eaten with rice.

    ReplyDelete
  10. I love the taste of fermented bean curd... so yummy. This dish looks so good!

    ReplyDelete
  11. This is my hubby favourite dish. He loves yam and with nam yu, can definitely eat extra rice!

    ReplyDelete
  12. Love the creamy sauce and yam i like much but difficult to find good yam sometimes.

    ReplyDelete
  13. Hi Cheah,

    This dish looks so creamy and homey... The first ingredient that I will attack is the YAM!!!

    Zoe

    ReplyDelete
  14. Love this classic dish. Looking at the creamy sauce and the melt in your mouth pork ribs is so tempting!

    ReplyDelete
  15. Hi Cheah, the braised pork ribs look delicious, I love it when fremented beancurds are used in the dish!

    ReplyDelete
  16. haha..yes, those veggie sellers always do that to ensure that the yam is creamy :) a very tasty dish i know!

    ReplyDelete
  17. I love yam and this looks too marvelous for words, my dear SHah! A must-try! ;)

    ReplyDelete
    Replies
    1. I love yam too but make sure get the powdery type. Wood ear fungus are also good for health.

      Delete
  18. Finally.... i know what to cook for the rest of Yam I have in fridge! Thank you for this sharing. cheers Blissful.

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…