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Thursday, October 3, 2013

Pork Ribs in Fragrant Sweet Sauce

Fragrant sweet sauce pork ribs that is easy to prepare yet tasty with plain white rice.  
I just love cooking this kind of dishes cos' it can be prepared earlier which makes it taste even better and minimal oil and frying required for this dish.
Recipe adapted from Yum Yum magazine No.48 with slight modifications 
- serves 5
600 gm meaty pork ribs [original recipe uses spare ribs] 
1 tbsp chopped garlic
1 onion - peeled and chopped finely
3-4 slices ginger
1 tbsp sesame oil [original recipe uses cooking oil]
1 cube fermented red bean curd [nam yee]
1 tbsp fermented soybean paste [taucheo]
1 tbsp each light soy sauce and oyster sauce
2-3 tbsp rock sugar
750 ml water
some chopped spring onions for garnishing
  1. Heat sesame oil, saute chopped garlic, onions and ginger until aromatic. Add in taucheo and nam yee.  Fry until fragrant.
  2. Add in the pork ribs and seasoning.  Stir fry to mix ingredients well.
  3. Add in water, bring to a boil then lower the heat and simmer for about 30-40 minutes or until pork ribs are tender and the sauce is thickened.
  4. Dish up and serve.
    Notes: Visit this site for it's Nutritional Facts [here]
I'm linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

I'm also linking this post  to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake


Jozelyn Ng said...

My mum always cook this dish! Love it!

Kimmy said...

Hi Jozelyn, I like this dish too, cos' it can be prepared earlier, just reheat before serving, tasted good.

Veronica's Kitchen said...

I like fermented red bean curd cook with anything. This is definitely my favourite dish. Thank you for shring.

Veronica Ng said...

Kimmy this is my kind of dish. I only put taucheong but not together with nam yue. Next time I shall include both. Thanks for sharing. Oh yes, sometimes I will throw in a chilli padi for some kick!

Phong Hong said...

Very flavoursome dish, Kimmy! I will definitely try it :)

Kimmy said...

Hi Veronica, nam yee is really a versatile cooking ingredients, with vege or meat, it tastes good.

Kimmy said...

Hi Veronica Ng, good idea to add chilli. Next time I must remember to add it.

Kimmy said...

Hi Phong Hong, yes it's flavoursome. I served it over a plate of steaming hot rice and a vegetable salad. Simple, easy and tasty weekend meal.

kitchen flavours said...

Hi Kimmy,
This looks really delicious! Tambah nasi!
Thank you for your advance support to CYB! Link will open on 7th!

Baby Sumo said...

We love pork ribs with taucu too, then just need a bowl of rice to complete the meal :)

Kimmy said...

Hi Joyce, my hubby asked for more rice but there wasn't any cos' I wanted to enjoy the meat and not to overeat. I'll submit this post next week.

Kimmy said...

Hi Baby Sumo, yes just this dish with some salad and rice is good enough for a satisfying meal.

Mich PieceofCake said...

Wow, this looks really delicious. Love the use of the soya bean paste with the pork.

Kimmy said...

Hi Mich, the taucheo and nam yee blends very well. The rock sugar makes the sweetness perfect.

Zoe said...

Hi Kimmy,

I will need at least 2 bowls of plain rice to enjoy this sweet yummy gravy :D


Kimmy said...

Hi Zoe, this meat dish isn't oily at all. Not a problem to indulge in it.

kitchen flavours said...

Hi Kimmy,
Thank you for linking!

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