Skip to main content

Braised Pork Ribs with Peanut Butter and Chilli sauce ~ 辣椒和花生酱炖排骨

Have you ever tried to cook with peanut butter?  I was clearing my refridgerator and found some peanut butter which was due to expire soon and since there wasn't much left, might as well use it up.
So I came up with this recipe for pork ribs to be cooked with some peanut butter and chilli sauce and surprisingly I wasn't disappointed as the dish turned out finger licking good!



Braised Pork Ribs with Peanut Butter and Chilli sauce ~  花生酱和辣椒炖排骨
Ingredients
  • 600 gm pork ribs
  • 1 tsp brown sugar
  • 1.1/2 Tbsp chilli sauce
  • 2 Tbsp peanut butter (mixed with 3 Tbsp gravy)
  • 6 cloves garlic, chopped
  • 1 tsp light soya sauce
  • 1/4 tsp dark soya sauce
  • 2 cups water
  • salt to taste
Method
  1. Blanch the pork ribs in hot water to remove any impurities.  Rinse with water, set aside.
  2. Mix the chopped garlic and chilli sauce.
  3. Place the  pork ribs in a pot, add in the chopped garlic and chilli sauce, light and dark soya sauce, brown sugar and salt.
  4. Add in water to cover the ribs, let it boil, lower the heat, cover with lid and let ribs cook till tender.
  5. Dish out 3 Tbsp gravy and mix in the peanut butter.
  6. Remove the lid, let the gravy cook till slightly reduced, stir in the peanut butter sauce. Mix well.
  7. Let the gravy cook according to the consistency desired.  Fine tune to taste.
  8. Dish out to serve.
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

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