Skip to main content

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.

Labels:

Comments

  1. Angie's RecipesMarch 6, 2014 at 3:35 AM

    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. Sokehah cheahMarch 6, 2014 at 12:42 PM

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

      Delete
  2. ~ Nee ~March 6, 2014 at 6:11 AM

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

    ReplyDelete
  3. Lite Home BakeMarch 6, 2014 at 10:28 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 6, 2014 at 12:44 PM

      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. AnonymousMarch 6, 2014 at 12:28 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 6, 2014 at 12:46 PM

      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. KimmyMarch 6, 2014 at 3:01 PM

    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. ann lowMarch 6, 2014 at 8:37 PM

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

    ReplyDelete
  7. Ivy SewMarch 7, 2014 at 11:12 AM

    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. Baking DiaryMarch 7, 2014 at 11:31 PM

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

    ReplyDelete
  9. kitchen flavoursMarch 7, 2014 at 11:40 PM

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

    ReplyDelete
  10. Ana RegaladoMarch 9, 2014 at 4:10 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 10, 2014 at 2:54 PM

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

      Delete
  11. My Little SpaceMarch 10, 2014 at 4:34 PM

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

    ReplyDelete
  12. JacquelineMarch 16, 2014 at 2:43 PM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more