![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYePKvBNrlO1wDNy-hO_bveJxuUzYqGehOlppJmKW8Y_pq_80u7PSy_oQRURyEe3mBn3-ogSApdumksIQLWvB1O_cRK0R-dfyL-p2IToZex_Nbk6bbI_8OE5SRB1Hm0X9IaqumA0wW-g/s400/chinkiangribs.jpg)
(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
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
Marinade:
1 tsp salt
1 tsp sugar
A pinch of pepper
For deep-frying:
1 egg white
Some tapioca starch
Seasoning:
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
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
Marinade:
1 tsp salt
1 tsp sugar
A pinch of pepper
For deep-frying:
1 egg white
Some tapioca starch
Seasoning:
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
Method:
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.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL8sFtxp1aiZ3vaYkaU6fqEUh2tdMqd3P_N3WUUKUftlVQqwgNlZWkXEzjim3LROgVJ76M1wwtwpM_ohUnVGJI6iRcGqfqOYI-AqOA5Af7g5SD8WuldZFoEk2j7Gne_2fXB1kcCXiHw/s400/chinkiang-01.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlNuZbhuFhWOgzAFv8Ds3Iwp9eBMFujduWYd6V27uT3ZeDCcln0PD4VQkW_B7MQQ0Obhs4oM1QGm4YChcTARsp2e3zE9KLWXeFhvUXg_1ga329Sbzq-8xqzQQr30fxv1Z811f2-n15A/s400/chinkiang-02.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hBNxDqT5yhW91K1Utl_6E2Ck8GySf0GNefvNf9ms1opGeXrM9v2tDprbv1j87-BQRZYOlb9wf80XHjpw0vWYgGplenlpeWbC3SVAl-hGdGCrYdIGBWOzrsaBXdDA-JUAf6ukelb0ig/s400/chinkiangribs-ing2.jpg)
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.
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL8sFtxp1aiZ3vaYkaU6fqEUh2tdMqd3P_N3WUUKUftlVQqwgNlZWkXEzjim3LROgVJ76M1wwtwpM_ohUnVGJI6iRcGqfqOYI-AqOA5Af7g5SD8WuldZFoEk2j7Gne_2fXB1kcCXiHw/s400/chinkiang-01.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlNuZbhuFhWOgzAFv8Ds3Iwp9eBMFujduWYd6V27uT3ZeDCcln0PD4VQkW_B7MQQ0Obhs4oM1QGm4YChcTARsp2e3zE9KLWXeFhvUXg_1ga329Sbzq-8xqzQQr30fxv1Z811f2-n15A/s400/chinkiang-02.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hBNxDqT5yhW91K1Utl_6E2Ck8GySf0GNefvNf9ms1opGeXrM9v2tDprbv1j87-BQRZYOlb9wf80XHjpw0vWYgGplenlpeWbC3SVAl-hGdGCrYdIGBWOzrsaBXdDA-JUAf6ukelb0ig/s400/chinkiangribs-ing2.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhgZsklwFCNfSOjJma-sQbNs2faAs1xdi51IMlbbY8u9o0np3rihT5OMBalY-bmS3rkOb1zS9KPe_-K6Lv6LGsHyuiDyGA6U8YcvfOA3tgX3N2pUf3g0dgmPfVbIa2E1ppReUWRo6Pg/s400/chinkiang-04.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeNSPYCq_u0IkbjanHvlU2Gtgu_htpV74OExy_xxuqGsNUmL_zEv3iCbVRXYtjHOBs2g10-xByb7eVytlQ4DBUrfAde06ewKHPJ3k-rYmTUp0E3pgsD6YT2KkyZYo_lKcrRFe_025Lw/s400/chinkiang-08.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhgZsklwFCNfSOjJma-sQbNs2faAs1xdi51IMlbbY8u9o0np3rihT5OMBalY-bmS3rkOb1zS9KPe_-K6Lv6LGsHyuiDyGA6U8YcvfOA3tgX3N2pUf3g0dgmPfVbIa2E1ppReUWRo6Pg/s400/chinkiang-04.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeNSPYCq_u0IkbjanHvlU2Gtgu_htpV74OExy_xxuqGsNUmL_zEv3iCbVRXYtjHOBs2g10-xByb7eVytlQ4DBUrfAde06ewKHPJ3k-rYmTUp0E3pgsD6YT2KkyZYo_lKcrRFe_025Lw/s400/chinkiang-08.jpg)
Tips: Steam spare-ribs before deep-frying will soften the texture meat.
No comments:
Post a Comment