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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.

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Comments

  1. Joceline LorOctober 7, 2013 at 12:37 AM

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

    ReplyDelete
  2. Angie's RecipesOctober 7, 2013 at 2:43 AM

    This is so creamy and delicious, Cheah.

    ReplyDelete
  3. ~ Nee ~October 7, 2013 at 3:16 AM

    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. MelOctober 7, 2013 at 8:37 AM

    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. Sokehah cheahOctober 8, 2013 at 10:03 PM

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

      Delete
  5. Baking DiaryOctober 7, 2013 at 10:52 AM

    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. Sokehah cheahOctober 8, 2013 at 10:07 PM

      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. kitchen flavoursOctober 7, 2013 at 11:24 AM

    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
  7. CQUEKOctober 7, 2013 at 12:09 PM

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

    ReplyDelete
  8. Ivy SewOctober 7, 2013 at 12:40 PM

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

    ReplyDelete
  9. Chef and SommelierOctober 7, 2013 at 3:35 PM

    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. UnknownOctober 7, 2013 at 5:33 PM

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

    ReplyDelete
  11. ann lowOctober 7, 2013 at 5:52 PM

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

    ReplyDelete
  12. UnknownOctober 8, 2013 at 12:11 AM

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

    ReplyDelete
  13. ZoeOctober 8, 2013 at 7:32 AM

    Hi Cheah,

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

    Zoe

    ReplyDelete
  14. Lite Home BakeOctober 8, 2013 at 8:44 AM

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

    ReplyDelete
  15. Jasline @ Foodie BakerOctober 8, 2013 at 4:31 PM

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

    ReplyDelete
  16. lenaOctober 13, 2013 at 11:55 PM

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

    ReplyDelete
  17. JacquelineNovember 2, 2013 at 1:12 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 2, 2013 at 3:22 PM

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

      Delete
  18. blissfulNovember 21, 2013 at 5:24 AM

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

    ReplyDelete

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