Skip to main content

Braised Pork Ribs with Peanuts ~ 花生闷排骨


My mum used to cook this dish but with a different part of the piggy.... the tail part, and it was a favourite among my siblings then.  But that part of the piggy wasn't my cup of tea and today I replicated this dish with pork ribs instead.   This is a comfort dish and it did pair well with a bowl of steaming hot rice.   I served a blanched veggie on the side and that's our dinner!





Recipe for Braised Pork Ribs with Peanuts ~   花生闷排骨

    Ingredients

    • 450 gm pork ribs
    • 100 gm peanuts
    • 5 cups of water
    • 1 small carrot sliced (optional)
    • 1 Tbsp light soya sauce
    • 1 tsp dark soya sauce
    • 3 pips garlic, smashed
    • 2 tsp Shaoxing wine
    • Cornflour to thicken
    • Salt and sugar to taste
    Method
    1. In a wok, saute the garlic with some oil till fragrant, add in the pork ribs and peanuts. Stir-fry.
    2. Add water, salt, sugar and the light and dark sauces, simmer on low heat and cover with lid.
    3. Cook till the peanuts are soft and pork ribs, tender, add cornflour thickening and fine tune to desired taste.
    4. Drizzle on the Shaoxing wine, mix well.
    5. Dish out and serve hot with rice.


Labels:

Comments

  1. Angie's RecipesApril 27, 2015 at 9:09 PM

    My mom cooks something quite similar too. It was so delicious, esp. those peanuts.

    ReplyDelete
  2. ann lowApril 27, 2015 at 9:49 PM

    Cheah, I remember my grandma cooked this with pig tail too :D It is really very delicious. Thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 28, 2015 at 2:45 PM

      So it brings back memories of your grandma's delicious dishes!

      Delete
  3. Veronica April 28, 2015 at 7:37 AM

    Good morning Cheah! That's a delicious looking dish you've got there. I've never braised with peanuts before but I am sure I would love the softness of the peanut in this dish. Yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 28, 2015 at 2:46 PM

      If you enjoy soft peanuts, this is the dish for you to try, Veronica!

      Delete
  4. Karen LuvswesavoryApril 28, 2015 at 8:14 AM

    Hi Cheah,
    This dish is so flavourful and delicious that I would have extra bowls of steamed rice with just the gravy ^-^! Thanks for sharing!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 28, 2015 at 2:47 PM

      You're more than welcome, I like the gravy to go with the rice!

      Delete
  5. Jasline @ Foodie BakerApril 28, 2015 at 12:52 PM

    Hi Cheah, this looks delicious! How long do you have to simmer the pork ribs for until they are tender? Is 1 hour enough?

    ReplyDelete
    Replies
    1. Sokehah cheahApril 28, 2015 at 2:50 PM

      I didn't look at the time.... if you use a pressure cooker, think it'll save a lot of time. Make sure you get the 'soft' peanuts, your grocer can help. You can add them together or cook the peanuts first. I was told that some 'hard' peanuts take a longer time to cook.

      Delete
  6. Medeja- CranberryJamApril 28, 2015 at 4:27 PM

    oh yummy! I have never tried such dish, but looks and sounds so good :)

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

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 In a wok, saute th...
28 comments
Read more