Skip to main content

Steamed pork spareribs with black beans ~ 豆豉蒸排骨


This steamed pork spareribs is readily available in most of  the dim-sum restaurants and it's one item that my children will nod in acknowledgement when the dim-sum carts come rolling by.  It's not too difficult to replicate this at home and in fact you can make adjustments to it to suit your taste.   You can serve this over rice or plain white porridge as a meal like what I'm doing  here!






Steamed pork spareribs with black beans   ~     豆豉蒸排骨

Ingredients

  • 250 gm pork spareribs cut into bite size
  • 2 tsp fermented black beans
  • 4 pips of garlic, finely chopped
  • 1 tsp finely chopped ginger
  • 1 Birdeye chilli, chopped
  • 3/4 tsp sugar
  • 1/4 tsp dark soya sauce
  • 1 tsp cornstarch
  • 2 Tbsp water
Method
  1. Combine all the ingredients into a paste.
  2. Marinate the spareribs with the paste for about 2 hours or preferably overnigh.
  3. Place the marinated spareribs onto a heat-proof plate.
  4. Steam under medium heat for about 15 mins. till the spareribs are cooked.  If you prefer the spareribs to be more tender, steam for another 10 mins.


Labels:

Comments

  1. ann lowJuly 25, 2016 at 5:56 PM

    Cheah, I like this steamed pork spareribs very much. Very delicious. Your tiffins look quite mini and cute.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 27, 2016 at 11:33 PM

      Thank you, Ann. Those mini tiffin carriers are more than 30 years old!

      Delete
  2. Sharon D.July 27, 2016 at 10:42 PM

    Haiya ...just the recipe I was looking for! Been dying to try this.

    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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

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