Skip to main content
logo
Food Advertising by

Spare Ribs with Red Fermented Beancurd Paste ~ 南乳排骨


This was one of the dishes that I prepared during the recent Chinese New Year holidays.  These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free.  Drizzle on the sauce and they're ready to be served.  Meaty and tender, best eaten with your fingers!






Recipe for Spare Ribs with Red Fermented Beancurd Paste ~   南乳排骨 

    Ingredients
    • 700 gm spare ribs, cut to 3 inch lengths
    • 10 gm ginger, pressed
    • 8 pips of garlic, pressed
    • 3 pcs of  Beancurd paste (Nam Yue)
    • Sugar
    • Cornflour mixture + sesame oil + Shiaoxing wine for the sauce
    Method
    1. Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight.
    2. Put  the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced.
    3. Fine tune to taste.
    4. Take out the ribs, grill for 2 to 3 mins on each side.
    5. Arrange the ribs on a plate.
    6. Thicken the sauce in the pan with cornflour mixture, turn off heat, add the sesame oil and wine.
    7. Pour the sauce over the ribs.
    8. Serve with some salad on the side.

Comments

  1. I like the idea of using preserved beancurd to marinate the spareribs. They must be very delicious and packed with flavours, Cheah.

    ReplyDelete
    Replies
    1. Yes, very flavourful more so if they've been marinated overnight.

      Delete
  2. Hi Cheah , love ribs and these has a different spin and looks so deliciously good . Thanks for sharing :)

    ReplyDelete
  3. Hi Cheah! Thanks for sharing a version of nam yu pai kuat that does not need frying, looks delish!

    ReplyDelete
    Replies
    1. You're most welcome. I hardly deep fry my food, firstly it's not so healthy and secondly I don't have to clean up a greasy kitchen!

      Delete
  4. Thanks for sharing. I usually deep-fry the ribs using this marinade but grilling makes it less messy and oily.
    Irene

    ReplyDelete
    Replies
    1. Hi Irene. Thanks for dropping by. Yes, I've seen some recipes with this marinade but the ribs are deep-fried. I prefer to cook them till tender first, then grill them for a slight 'singe'. Works the same to me. Most important, my kitchen is not greasy :)

      Delete
  5. Hi Soke Hah, I'm a 'fan' of yours for non-deep fried food yet tasted not least better than deep fried. I always love your idea of braising then grilling the meat. Very flavourful and no greasy kitchen. These pork ribs looks like Wuxi Pao Kuat... TQ.

    ReplyDelete
  6. Cheah, I love this dish very much, so does my family :) So good to go with extra rice.

    ReplyDelete
  7. Hi Cheah, this is indeed a perfect way of non-deep fried preserved beancurd paste spareribs. When eating out, I like to order nam yue pa kuat as I don't like to cook this at home - reason, too greasy! Thanks for sharing, Cheah. Cheers :)

    ReplyDelete
  8. This dish sounds absolutely delicious! I love the look of it!

    ReplyDelete
  9. This looks delicious. The pork ribs looks tender and yummy! I think i could eat this without any rice!

    ReplyDelete
  10. Cheah , those spare ribs look mouthwatering ! I love that it's not deep-fried :D

    ReplyDelete
    Replies
    1. Deep frying is certainly not for me.... oily and messy!

      Delete
  11. Your spare ribs look really scrumptious. lol. Honestly, I can't remember when is the last time I had pork ! :o)
    Kristy

    ReplyDelete
  12. Yum..yum! Will definitely try this simple yet delicious dish. Thanks for sharing, dear friend!

    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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …