Wednesday, 30 July 2008

Chin Kiang Spare-ribs

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.
700g spare-ribs
1/2 capsicum (cut into pieces)
2 mushrooms (soaked, sliced into pieces)
6 water chestnuts (peeled,diced)
1 piece pineapple (sliced into pieces)
1/2 carrot (sliced into pieces)
1 tsp minced garlic
1 tsp minced ginger
A little coriander

1 tsp salt
1 tsp sugar
A pinch of pepper

For deep-frying:
1 egg white
Some tapioca starch

5 tbsps ChinKiang vinegar
3 tbsps tomato sauce
1 tbsp sugar
1 tsp salt
1 tbsp LP sauce

Thickening: Mixed well
1/2 tbsp tapioca starch
1 tbsp water

1. Chop spare-ribs into pieces. Marinate with marinade for 2 hours.
2. Steam spare-ribs over high heat for 5 minutes. Remove from heat. Dip in egg white and coat with tapioca starch. Deep-fry over medium heat till golden brown. Remove and set aside.
3. Heat up 2 tbsps oil. Sauté garlic and ginger. Add in mushrooms to fry for a while. Add in capsicum, water chestnuts and carrots. Stir-fry till well mixed.

4. Add in seasoning and thickening. Bring to a boil. Add in spare-ribs to fry for a while. Dish up and serve.

Tips: Steam spare-ribs before deep-frying will soften the texture meat.

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