Monday 7 January 2013

Clay-pot Spare Ribs 瓦煲南乳排骨

Clay-pot Spare Ribs 瓦煲南乳排骨


Fragrant clay-pot spare ribs

The fragrance from the pork ribs wafted throughout the house while SK was cooking it. YS and I waited in anticipation for dinner time. We were not disappointed. The clay-pot spare ribs was scrumptious! The only complaint we had was SK should have made a bigger pot!



450g spare ribs
1tsp minced ginger
1 shallot - slice
1 tbsp minced garlic
2 tsp nam yee
2 stalks of spring onion - wash and section
2 sprigs of parsley - wash and section

Marinade For Ribs

1/2 tsp soy sauce
2 tsp sugar
1 tbsp shao hsing wine
2 tsp nam yee
1/2 tsp five-spice powder
2 tsp cornflour
1 tsp sesame oil

 A bottle of fermented red beancurd or nam yee in Cantonese



1 tsp shao hsing wine
1 tsp sugar
a pinch of pepper
1/2 tsp soy sauce

Dissolve seasonings in 1 rice bowl of chicken stock



1.  Heat enough oil in a wok to deep fry ribs till golden brown. Drain and set aside.
2.  Heat 2 tbsp oil in the clay-pot till hot.
3.  Saute ginger, shallot and garlic till fragrant.
4.  Stir in nam yee and spareribs.
5.  Pour in the chicken stock with the seasonings
6.  Cover and simmer for 30 minutes over slow fire.
7.  Garnish with spring onions and parsley.  
8.  Serve hot.

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