Monday, December 4, 2006

Wuxi Short Ribs (无锡排骨)

Wanted to cook ribs for Saturday's dinner but because Kenny also bought some prawns that day, thinking that it would be too many dishes for dinner if I cook the ribs so postpone the decision and cook the ribs on Sunday evening.

Took the recipe from the book Pork Ribs (好吃的排骨) by Novum Organum's Joy of Cooking series.

500g short ribs
1 red chilli
1 green chilli
½ large onion
3 stalks spring onion
3 slice ginger
10 cloves garlic
800ml water

2 tbsp light soy sauce
a little dark soy sauce
a little pepper

Stewing spices (5g pack: ½ tsp Sichuan peppercorn, 2 clove star anise, 1 cinnamon stick)
A little dark soy sauce
2 tbsp oyster sauce
2 tbsp hua tiao wine/cooking wine
35g rock sugar
1 tbsp tomato sauce

1. Wash ribs. Marinate for about 1 hour. Remove the seeds from the chilli and cut into half. Cut onion into big pieces and spring onion into sections.

2. Heat 500ml of oil in wok. Deep fry ribs for about 5 minutes till golden brown. Drain oil.

3. Heat about 1 tbsp of oil in wok, stir fry chilli, onion, spring onion, ginger and garlic till fragrant. Add in pork ribs. Pour in water and seasonings to cook for about 1 hour over low heat. Dish up when meat is soft and cooked.

Note: Ask the butcher to cut the ribs into shorter sections when buying the ribs.

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