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
- Heat sesame oil, saute chopped garlic, onions and ginger until aromatic. Add in taucheo and nam yee. Fry until fragrant.
- Add in the pork ribs and seasoning. Stir fry to mix ingredients well.
- 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.
- Dish up and serve.Notes: Visit this site for it's Nutritional Facts [here]
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