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Monday, February 11, 2019


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.
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
5-6 pips garlic – skinned and halved
1 tbsp cooking wine
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
  1. Marinate ribs with marinade.  Mix well and set aside for at least 30 minutes.
  2. Heat a non stick wok with some oil, sauté garlic and ginger until aromatic.
  3. Add in marinated ribs, stir to mix well.  Cover with lid and cook for 5 minutes before adding enough water to cover ingredients.
  4. Bring to boil, cover with lid and simmer for 40-45 minutes or until meat is tender and gravy has reduced.
  5. Stir in carrots, red and green chillies, cooking wine.  Cook for 1 minute.
  6. Serve immediately.

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