Steamed Pork Ribs with Pumpkin

Steamed Pork Ribs with Pumpkin

Ingredients:
500g Pork Ribs
Pumpkin
15g fermented black beans
Minced garlic
Minced shallots
Minced chillies
Chopped spring onion

Marinate:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
Pinch of salt
2 tbsp cornstarch

Methods:
1. Rinse and smash fermented black beans.
2. Saute fermented black beans, garlic & shallots.
3. Pour mixture to pork ribs and marinate for 15mins.
4. Place pumpkin on plate and lay pork ribs evenly on top.
5. Steam on high heat for 30-40 mins.
6. Sprinkle with chillies & spring onion

Source : Instagram : cook.n.plate

Spicy & Sour Pork Ribs

Spicy & Sour Pork Ribs

Ingredients:
1.2kg pork ribs
cornflour
5pcs lemongrass (smashed)
4pcs kaffir lime leaf (疯柑叶)
40gm asam jawa (mix with 400ml water, keep water only) 

Spices (blend) :
50gm ginger
400gm shallots
15gm belacan
15gm dried chilies
7pcs red chilies

Seasonings:
1-2tsp salt (depends on preference)
2tbsp sugar
2tbsp lime juice
1tsp pepper

Method:
1. Mix pork ribs with some cornflour.
2. Deep fry pork ribs and set aside.
3. Heat up 5tbsp oil in wok, fry spices until fragrance.
4. Add in pork ribs, lemongrass, kaffir lime leaf and asam juice.
5. Once it starts to boil, lower the heat and cook for 45mins. (mix in btw of cooking)
* Check on the last 15mins whether water starts to dry up.
6. Add in seasoning and serve.

Source : https://www.facebook.com/jessica.lean.58/posts/2520265264748794

Braised Pork Ribs

Braised Pork Ribs

Ingredients:
2kg pork ribs
corn flour
1 thumbsize ginger (slices)
few spring onion (tie into knot)
2 tbsp cooking wine
1 tsp salt

Spices/Herbs:
1 thumbsize ginger (slices)
scallions (slices)
2 pcs bay leave
1 anise star
1 inch cinnamon stick
5 pcs dried chillies

Seasoning:
1 tbsp soy bean sauce
1/2tbsp dark sauce
1 tbsp soy sauce
1 tbsp oyster sauce

2 pcs tofu (cut into small pieces)
1 garlic (remove skin)
1 tbsp sugar

Methods:
1. Massage pork ribs with some corn flour until sticky.
2. Clean pork ribs few times with water.
3. In a bowl, put in ginger and scallions and pour cooking wine.
4. Massage to release ginger and scallions juice and pour onto pork ribs.
5. Add salt, massage pork ribs and marinade for 20mins。
6. In a wok, heat up some oil and add in spices/herbs.
7. Fry till fragrance and add in soy bean sauce.
8. Add in pork ribs and mix well until pork ribs change white and release water.
9. Add in water until it covers up pork ribs.
10. Add in dark sauce, soy sauce and oyster sauce.
11. Boil and turn to low heat, cover and cook for 40mins.
12. In another pan, pan fried tofu until golden brown.
13. When pork ribs is done, add in fried tofu and garlic.
14. Mix well, cover and cook for another 5mins.
15. Add in sugar and cornflour mixture to thicken the sauce.
16. Garnish with spring onions.

Source: https://www.facebook.com/xiaoyingmeishi/videos/387553438612095/UzpfSTEwMDAwMjk2MDM0MjExNDoyNDk3NzI0MDcwMzM2MjQ3/

Airfried Char Siu Pork Ribs

Airfried Char Siu Pork Ribs气炸叉烧酱排骨

Ingredients
Pork ribs
Lee Kum Kee Char Siu Pork Ribs
few drops of soy sauce

Steps：
1. Clean pork ribs, dry with kitchen towel.
2. Poke some holes on ribs for easy absorption of sauce.
3. Mix pork with char siu sauce & soy sauce for at least 40mins.
4. Lay pork ribs on basket & spray/brush enough oil.
5. Airfry at  (using net basket).

Source :  https://www.youtube.com/watch?v=nZfHAJl8wvY&feature=youtu.be&fbclid=IwAR0HKC4G2czDtKVVKDeBrpxvWchpVKEa5kM6m3mIm0Gr5I956N0aFEJonAc

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

娘惹焖排骨

Ingredients:

450g pork spare ribs
10 shallots (skin peeled)
5 fresh red chilies (seeded and sliced lengthwise)
4 cups water
3 tbsp taucheo/bean paste (smashed with a mortar and pestle)
1 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar (or to taste)
Salt to taste

Method:

• 1. Heat up a stew pot with 4 cups of water and bring it to boil.
• 2. Add shallots, chilies, and pork ribs into the water.
• 3. Add taucheo (bean paste) and bring it to boil.
• 4. Lower heat to medium or low and cover with a lid and slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
• 5. Add tamarind juice, sugar, and salt to taste.
• 6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.

Cook’s Note:

Nyonya stewed pork ribs should taste salty (from the bean paste), sour (from the tamarind juice), and sweet (from the sweet taste of pork ribs and shallots). It should also taste a little spicy from the red chilies. The taste develops overnight and it’s even better the next day.

Source: http://rasamalaysia.com/nyonya-stewed-pork-ribs/#8mVYBz7APUHeKBAu.99

Steamed Pork Ribs with Fermented Black Bean

Steamed Pork Ribs with Fermented Black Bean

豆鼓蒸排骨

500gm pork ribs
- wash & dry, add 1 tsp of baking soda and marinate for 30mins. This step is to soften the pork ribs. Don't marinate too long as the meat will loose its tenderness.
- wash away the baking soda and marinate with all the ingredients below for another 30mins-1hr:

4-5 cloves of garlic (minced)
1 red chilli (minced)
2 Tbsp of Fermented Black Bean
1 Tbsp Oyster Sauce, 1 Tbsp Soy Sauce, 1 Tbsp Chinese Cooking wine, 1 Tbsp Cornflour, Half tsp sugar, little bit of Pepper.

Steam on high heat for 30mins.
Sprinkle with spring onion. ^^