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Monday, 7 November 2016



Foochow Soft Spare Ribs
is another
appetizing dish

The Sichuan preserved chili vegetable
enhance the flavour of this dish

This Sichuan preserved vegetable comes in big chunks
the Foochow loves to slice it in big thin pieces,
cleaned and soaked to remove some of the saltiness
then only added to the dish

Many of the old people simply loves its taste

I am suppose to slice it in big slices to line the base of the dish
I have cut it into strips instead

Foochow Soft Spare Ribs

350g pork ribs, chopped into bite size
4 shallots, sliced
1 tsp corn flour (tenderizer)
1 tsp soya sauce
2 Tbsp self -raising flour
1 ball Sichuan preserved Vegetable, sliced thinly

Sauce: 1 tsp oyster sauce
            1 Tbsp tomato sauce
            1/2 tsp sugar
            1/2 tsp soya sauce
            1/2 cup water
            salt & pepper to taste

1. marinate pork ribs with soya sauce, pepper & corn flour for 1/2 hour
2. arrange pieces of Sichuan vegetable at the bottom of  a steaming bowl
3. combine all sauce ingredients in another bowl
4. heat oil in a wok for deep frying the pork ribs
5. stir in 2 Tbsp of self raising flour to the marinated pork ribs & deep fry until half cooked
5. remove pork ribs & arrange the pieces closely together, on top of the Sichuan vegetables

6. Pour away the oil. No need to wash the wok, add shallots & fry
7. pour in the sauce mixture and allow to boil
8. pour sauce over the pork ribs & steam for 40-60min until soft
9. overturn the bowl over a serving dish & serve

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