Skip to main content
logo
Food Advertising by

Braised Pork Ribs with Mushrooms and Fish Maw ~ 冬菇鱼鳔焖排骨

 

Fish maw 鱼鳔 is the dried form of fish air bladder.  The male fish bladder has a thicker body and is soft and smooth while the female fish bladder has a thinner body and more tender to bite.  Fish maw is nice in soups or stews and since it has a rich gel content, high heat and prolong cooking can melt the fish maw.  Cooking it on its own is bland and needs to be cooked in some sauces like braised or stewed or in a soup accompanied by other ingredients.  My post today is Braised Pork Ribs with Mushroom and Fish Maw, braised in low heat and I added the fish maw once the pork ribs are tender.  The braised gravy is good with rice and this is a delicious dish to be enjoyed on any occasion.



Braised Pork Ribs with Mushrooms and Fish Maw   ~   冬菇鱼鳔焖排骨

Ingredients

  • 600 gm pork ribs cut into bite size
  • 3 slices ginger
  • 20 gm piece sugar or rock sugar
  • 1 Tbsp oil
  • Spring onions, white part only
  • 1 Tbsp light soy sauce or more to taste
  • 1/2 Tbsp dark soy sauce
  • 3 Bay leaves
  • 3 star anise
  • 2 dried chillies, hydrated
  • 8 shitake mushrooms, hydrated and stemmed
  • 15 gm fish maw
  •  2 Tbsp Shaoxing wine to add in after fine tuning to taste
Method
  1. Wash and soak the fish maw for a while, then cut and blanch in hot water.  Drain, rinse and set aside.
  2. In a wok, add oil and piece sugar to caramalise.  Once the sugar has melted, add in the bay leaves, star anise, the white part of the spring onions and dried chillies.  Stir fry and add in the mushrooms and pork ribs.  Stir fry for a while, then add in some water to cover the pork ribs followed by the light and dark soy sauces.  Simmer for a while, then cover and let cook till pork ribs and mushrooms are tender.
  3. Add in the fish maw and cook for a while.  Fine tune to taste and sauce to desired consistency.
  4. Add in the Shaoxing wine, mix well.  Dish out.
  5. Serve with rice.


Comments



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.