Just adding a bit of garam masala and curry powder to the
usual soy sauce meat dish does make a change to the flavor and taste. I
prepared this for Chinese New Year meals. Love this dish because I can cooked long
before meal time, there is no rush
forlast minute cooking. All I need to do
is to reheat it, add some freshly cut red and green chillies or capsicum, bring
all to boil in a claypot. Awesome dish
for family , relatives and friends coming for lunch or dinner.
Tasty and delicious with a light aroma of masala and a
spicy taste of the curry depending on how much you have added these 2
seasoning.
Ingredients
500 gm meaty spare ribs or shoulder neck ribs – cut bite
size pieces
Some red and green chillies or capsicum – cut wedges
Several slices of ginger
some sliced carrots
some sliced carrots
5-6 pips garlic – skinned and halved
1 tbsp cooking wine
Marinade
2 tbsp each of light soy sauce and oyster sauce
¼ tsp salt to taste
1 tsp sugar to taste
1 tsp garam masala
1 tsp meat curry powder
1 tsp cooking oil
- Marinate ribs with marinade. Mix well and set aside for at least 30 minutes.
- Heat a non stick wok with some oil, sauté garlic and ginger until aromatic.
- Add in marinated ribs, stir to mix well. Cover with lid and cook for 5 minutes before adding enough water to cover ingredients.
- Bring to boil, cover with lid and simmer for 40-45 minutes or until meat is tender and gravy has reduced.
- Stir in carrots, red and green chillies, cooking wine. Cook for 1 minute.
- Serve immediately.