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Sunday, September 25, 2011

Sweet & Sour Ribs

               This post is dedicated to my good friend, Lisa.  She saw me posting this with the Man Tau I made and asked me for the recipe.  Over to you, Lisa, xoxo.   My daughter loved the Sweet & Sour sauce that I made with Ribs.  She told me next time, haha, 1. Add more Chilli Padi as the 25 I used wasnt hot enuf, 2. Add minced meat and she will eat this with Spaghetti.  Now that was one direction I have not ventured into.  Sweet & Sour Sauce with Spaghetti??? There are a few varieties of Chilli Padi and I might have bought the type that was not hot as she said that, eating that Chilli Padi, fresh, was like eating cucumber!!!  Ok back to matter at hand. All the recipes in my blog, the spoons and cups are cake measuring spoons and cups.


                 1 kg           Ribs


                8 cloves      Garlic
                2"               Ginger
              25                 Chilli Padi


            450 ml             Water


               10 Tabsp       Tomato Sauce
                 4 Tabsp       Chilli Sauce
                 1 Tabsp        Plum Sauce
                 1 Tabsp        White Vinegar
                 1 Tabsp        Shao Xing Wine
                 2 Tabsp        Light Soya Sauce
                1/2 Tabsp      Sugar
                1 teasp          L & P Sauce
               1/2 teasp       Sesame Oil

                              Combine all the ingredients for the Sauce in a bowl.

               [Thickening agents:-

                       1 Egg                     beaten; and
                       1/2 Tabsp              Corn Flour mix with 1 Tabsp Water]

               Garnish with Yin Sai

  1. Fry the Ribs with 6 Tablespoons of oil till 3/4 cooked; leaving the flavoured oil in frying pan.
  2. Using the flavoured oil, saute/fry "B".
  3. Add in the pre cooked ribs, the Sauce ingredients & give it a few stirs.
  4. Add in the water & bring it to a boil; check whether ribs are cooked.
  5. Add in the beaten egg. Check for taste & adjust accordingly.
  6. Add in the *Corn Flour & Water mixture.  Bring it to a boil.
  7. Remove to platter & add the Garnishing.

           (a)  By pre frying the Ribs, you, not only pre cooking it, you are also sealing in the juices;       

            (b) Whenever you add any corn flour & water mixture for thickening the gravy, Always ensure that after adding same, you bring the gravy to a boil otherwise the gravy will taste floury.  This was what the Chef told us in many a class so much so that I know it like the back of my hand :)

                        If you want to make Belly Pork with this.  Marinate the Belly Pork with salt, Custard Powder, White Pepper, dash of Sesame Oil, Oyster Sauce, a little Shao Xing Wine, Corn Flour & 1 Egg Yolk in the fridge for 4 hours.  Then heat oil on pan, fry the belly pork till half cooked about 4 minutes, this way you are sealing the juices.  Remove meat onto a plate & let it cool completely. Dip the pre fried meat in batter; then deep fry the meat short while as you dont want to over cook entirely.  Then put this meat in Step 3 of the recipe for the Sweet & Sour Sauce.

                        Ratio of batter:-

                        3 parts All Purpose Flour, sieved
                        1 part Corn Flour, sieved
                        1 part Custard Powder, sieved
                        A good pinch of Baking Powder, sieved
                        Adequate water

                       Mix the above into a smooth batter; then strain for a lump free batter. The Batter is quite watery then season the batter with some Salt & White Pepper Powder.

                              Till my next post, xoxo, Ophelia

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