| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 5 |
tb |
Oil |
| 675 |
g |
Spare Ribs |
| 3 |
tb |
Black Bean Paste |
| 2 |
|
Spring Onions; (finely chopped) |
| 2 |
|
Thin Slices Root Ginger; (Finely chopped) |
| 1 |
|
Garlic; (chopped) |
| 2 |
|
Dried Chilli; (finely chopped) |
| 1 |
tb |
Chinese Wine |
| 2 |
tb |
Soya Sauce; (light) |
| 2 |
tb |
Soya Sauce; (dark) |
| 1/2 |
tb |
Sugar |
| 2 |
tb |
Cornflour |
| 1 |
tb |
Water |
|
|
Fermented Black Beans |
INSTRUCTIONS
1. Heat oil until hot and add the spare ribs. Stir fry for 2 minutes.
Transfer to a heat proof bowl.
2. 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.
3. 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.
4. 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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