Skip to main content

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

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

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more