Steaming is the easiest way of Chinese cooking.
Firstly, assemble the ingredients,
arrange them on a steaming dish,
steam over boiling water.
Once done, the gravy is clear
and at the same time,
all the goodness has gone into it.
I love cooking this way,
especially in my little Electric Lunch Box.
It saves a lot of work cleaning up of the utensils!
This Steamed Pork Ribs with fermented black beans
is a common dish in Dim Sum Restaurants.
The secret of having the ribs soft & juicy
is the addition of 'wonder powder',
Corn starch is often used in Chinese Cooking
but how many of us really know its function?
It is used as a tenderizer for meat
to thicken up the gravy.
Besides this, it makes your food look glossy and appetizing!
Steamed Pork Ribs with Fermented Black Beans
250g pork ribs, chop into bite size
2 tsp corn starch
1 Tbsp water
1 tsp old ginger slices
1 tsp fermented black beans, rinsed
1 red chilli, chopped
1 tsp sugar
1 tsp shaoxing wine
1/2 tsp sesame seed oil
salt & pepper to taste
1. marinate pork ribs with seasoning and leave aside for 1/2 hour or so
2. mix corn starch & water to marinated ribs
3. arrange ribs on steaming plate, add fermented black beans & ginger slices
4. cover & steam for 30min, or until the ribs are cooked
5. sprinkle chopped chilli on top and serve hot.