Skip to main content

Red Braised Spare Ribs ~ 红烧排骨

                                                           


These spare ribs are juicy yet tender and this is a rather 'dry' dish without much sauce.  I use balsamic vinegar to give it a slightly tangy flavour and I cook till the sauce sticks to the ribs while the oil starts to separate at the bottom of the wok.   So you can imagine how tasty the ribs are ..... finger licking good!




Red Braised Spare Ribs  ~    红烧排骨 

Ingredients
  • 1 kg spare ribs
  • 1 Tbsp oil
  • 2.1/2 Tbsp brown sugar
  • 2 Tbsp soya sauce
  • 3/4 Tbsp dark soya sauce
  • 1.1/2 Tbsp balsamic vinegar
  • 3 Tbsp Shaoxing wine
  • 1/4 cup water or more to cover the ribs
  • 2 slices ginger
  • 3 cloves of garlic, lightly bruised
  • white part of spring onions
  • Spring onions and sesame seeds to garnish
Method
  1. Blanch the spare ribs in hot water, remove, rinse, keep aside.
  2. In a wok, melt the brown sugar in the tablespoon of oil. Then stir in the ribs.
  3. Add light and dark soya sauces, balsamic vinegar, Shaoxing wine, ginger, garlic, spring onions and water.  Mix to combine.  Cover with lid and let it simmer under medium low heat till ribs are cooked, stirring once in a while, about 30 mins.  Test for taste.
  4. Remove lid, turn on higher heat, cook and stir till sauce sticks to the ribs and oil starts to appear at the bottom of the wok.
  5. Transfer the ribs to a plate. Garnish with a sprinkling of lightly toasted sesame seeds and chopped spring onions.

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more