1 kg Ribs
8 cloves Garlic
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.
1 Egg beaten; and
1/2 Tabsp Corn Flour mix with 1 Tabsp Water]
Garnish with Yin Sai
- Fry the Ribs with 6 Tablespoons of oil till 3/4 cooked; leaving the flavoured oil in frying pan.
- Using the flavoured oil, saute/fry "B".
- Add in the pre cooked ribs, the Sauce ingredients & give it a few stirs.
- Add in the water & bring it to a boil; check whether ribs are cooked.
- Add in the beaten egg. Check for taste & adjust accordingly.
- Add in the *Corn Flour & Water mixture. Bring it to a boil.
- 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
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