Tuesday, July 10, 2007

Braised Sea Cucumber and Pork Ribs

Tried this dish using the pre-soak sea cucumber bought from the market, the ribs wasn't soft enough after cooking for 25min, I continue to cook it the next day, after soaking in the sauce overnite, everything in the dish taste nicer the next day.

300g pork ribs
20g ginger
1 clove shallot
1 small piece carrot
5 chinese mushrooms
600g sea cucmber (soaked)
some spring onions
800ml water
100g canned bamboo shoots

2 tbsp light soy sauce
1 tbsp potato starch
3 tbsp oyster sauce
1 tsp hua tiao wine
2 tsp dark soy sauce
pinch of salt

1. Wash then pat dry pork ribs. Marinate with salt and potato starch for about 1 hour.

2. Peel and slice ginger and shallot. Slice carrot. Soak mushrooms in hot water till soft and remove the stems. Clean the insides of sea cumber and scald with boiling water(with a few slice of ginger added) to remove its stench.

3. Heat 4 tbsp of oil and fry ginger, shallots and spring onion sections till fragrant. Stir in pork ribs and fry for about 5 min.

4. Add oyster sauce, stir briefly and add 100ml of water. Cover to cook for about 5 min. Then add the sea cucumber, mushrooms and bamboo shoots. Pour in 700ml water, dark soy sauce and cook for about 5 min. Lower the heat and cook for about 25min. Add carrots. Cook for 7 min before drizzling wine. Serve.

--Suggest to cook it for at least 1 hour, the dish will taste better.

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