| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Main course | 4 | Servings |
INGREDIENTS
| 5 | T | Oil |
| 675 | g | Spare Ribs |
| 3 | T | Black Bean Paste |
| 2 | Spring Onions, finely | |
| chopped | ||
| 2 | Thin Slices Root Ginger | |
| Finely chopped | ||
| 1 | Garlic, chopped | |
| 2 | Dried Chilli, finely | |
| chopped | ||
| 1 | T | Chinese Wine |
| 2 | T | Soya Sauce, light |
| 2 | T | Soya Sauce, dark |
| 1/2 | T | Sugar |
| 2 | T | Cornflour |
| 1 | T | Water |
| Fermented Black Beans |
INSTRUCTIONS
Heat oil until hot and add the spare ribs. Stir fry for 2 minutes. Transfer to a heat proof bowl. Pour off most of oil, leaving 1 tbsp. Reheat. Put in black bean paste, half spring onion, ginger, garlic and chillies, stir fry for 30 seconds, then add the wine, soya sauces and sugar. Mix together and pour into the bowl with spare ribs. Place bowl in steamer and steam for 45 minutes. Pour off the liquid from the bowl into a pan and bring to the boil. Blend the cornflour with water and stir into pan to make a smooth sauce. Transfer the spare ribs to a warmed serving dish and sprinkle on remaining spring onion. Pour over the hot sauce and serve immediately Converted by MC_Buster. NOTES : Chef:Jennie Siew Lee Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 670
Calories From Fat: 519
Total Fat: 58g
Cholesterol: 135mg
Sodium: 492.5mg
Potassium: 767.3mg
Carbohydrates: 7.8g
Fiber: 4.3g
Sugar: 2.3g
Protein: 30.7g