Skip to main content
logo
Food Advertising by

Braised Short Ribs ~ 焖排骨


These Short Ribs are juicy, tender, slightly sweetish and pair very well with white rice.  It's like a Korean dish but I've changed the main ingredients, that's the short ribs from beef to pork.







Recipe for Braised Short Ribs  ~    焖排骨    
(adapted from 'here' with modifications)                       

Ingredients

  • 700 gm pork ribs
  • 1 large onion pureed
  • 6 to 8 cloves of garlic, minced
  • 1 China gong pear, peeled and pureed
  • 10 gm ginger, minced
  • 2 Tbsp light soya sauce
  • 1/2 Tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 Tbsp lightly toasted sesame seeds
  • Green peas (optional)
Method

  1. Wash the pork ribs, pat dry and set aside in a pot.
  2. Blend the garlic, gong pear, ginger and onion.  Pour into the pot of ribs.
  3. Add in soy sauce, brown sugar and black pepper.  Give it a stir.
  4. Cook on low heat for about 20 mins., lower heat and simmer till semi-dry.
  5. Fine tune to taste and add in the green peas.  Stir for a while and add in the sesame oil.
  6. Dish out onto a serving plate.  Sprinkle on some lightly toasted sesame seeds.
  7. Serve.



Versatile Blogger Award
Thank you, Doreen and Veronica for awarding me this Versatile Blogger Award.
Here, I'm sharing this award to all my fellow food bloggers in the blogging world.





Comments

  1. They look lipsmackingly delicious!

    ReplyDelete
  2. Cheah, I need a bowl of rice now!

    ReplyDelete
  3. Cheah, these delicious ribs call for extra serving of rice!

    ReplyDelete
  4. Hi Cheah,
    This is so flavourful. Definitely will eat big bowl of rice just with this braised ribs.

    ReplyDelete
  5. Hi Cheah,

    With all these spicy and pear puree, these braised ribs must very flavousome!

    Zoe

    ReplyDelete
  6. Cheah, I definitely want to cook this dish for my family. They looks delicious!

    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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.