Skip to main content

Steamed pork ribs with ginger and black beans (2) ~ 豆豉姜蒸排骨


This is another dish of juicy pork ribs steamed with ginger and black beans and the ingredients are more or less the same as per my previous post of  'Steamed pork spareribs with black beans'.  But I added sesame oil and 1 tsp of  Rose wine to marinate the pork ribs and another teaspoon onto the ribs once they are steamed.  The effect was just marvellous!




Steamed pork ribs with ginger and black beans (2) ~ 豆豉姜蒸排骨  
Ingredients

  • 300 gm pork ribs
  • 1/4 tsp sugar
  • a pinch of salt
  • 2 tsp or more RoseWine (1 tsp to season and 1 tsp to add on, after steamed)
  • 1 tsp sesame oil 
  • 1 tsp chopped ginger
  • 3 pips of garlic chopped
  • 2 tsp cornstarch
  • 2 tsp water
  • 2 tsp black beans
  • 2 birdeye chillies, chopped
Method
  1. Season the pork ribs with the sugar, salt, Rose wine, sesame oil, ginger, garlic, cornstarch and black beans, for a few hours or preferably overnight.
  2. Place the marinated pork ribs on a plate and steam for about 8 mins. till the ribs are tender and cooked through.
  3. Distribute the teaspoon or more of Rose wine onto the ribs and sprinkle on the chopped birdeye chillies.
  4. Serve immediately.



Labels:

Comments

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

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

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more