have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Tuesday, April 04, 2006

Jing Du Spare Ribs

Hi everyone! I was blogging and found this interesting dish on Jingle's Kitchen blog. Sure is one great looking spare rib!. I am used to grilling and roasting ribs but this dish is relatively new to me. I have eaten it in many chinese restaurants but preparing it never met up to their standard. The spare ribs usually turn out to be dry or hard or even non-glossy! This recipe seems to have all that 'thingi' that makes a good spare rib dish! This recipe is taken from Jingle's Kitchen Blog except for the baby cucumbers cos I have not a leaf of lettuce in sight in my kitchen. So, here goes....
Ingredients: 1 kg of pork ribs (small pork ribs) Seasoning 1 tbsp of light soya sauce 1 tbsp of ginger juice (1-thumb size) 1/2 tsp 5-spice powder 1 egg 3 tbsp of cornflour 3 tbsp of custard powder Gravy 5 tbsp of water 2 tbsp of tomato sauce 2 tbsp of A1 sauce or HP sauce 1 tbsp of oyster sauce 1 tbsp of chilli sauce 1 tbsp of sugar 1 tbsp of plum sauce 1 tsp of sesame sauce 1/2 tbsp of cornflour 1/2 tbsp chinese wine Vegetable Baby cucumbers heads and tails sliced and rubbed, then halfed.
Method 1. Cut the pork rib into about 1 1/2 inches long. Do not wash the pork rib too long, if water get inside the marinate sauce will not be absorbed. 2. Season the pork rib with the seasoning, mix them thoroughly and season for 1 hour. 3. Prepare gravy, mix all together and put into a bowl set aside. 4. Heat 2 bowl of oil, must see bubble then put in the seasoned pork ribs and fry high fire then reduce to medium fire until it cooked, use a wooden chopstick to poke the meat, if it is soft, tat means its had been cooked. then can scoop up and set aside. 5. Leave abt 2 tbsp of oil in the wok, put 1/2 tbsp chinese wine, then pour in the gravy to cook, until bubble, put in the fried pork rib to stir evenly, once you see shiny, off fire. 6. Scoop out the ribs leaving some gravy in the wok and throw in those crunchy baby cucumbers and stir a while, then serve.

8 Comments:

  • looks great. and so does the Belacan

     
  • Thanks Gustad, glad u like it. Hmmm have to say ... what belacan were u refering to? is it this post or the earlier ones? just curious.

     
  • I have tried Jingle's Jing Du Spare Ribs as well, very yummy indeed! :)

     
  • Indeed, you enjoy cookin this jing du spare ribs...

    I am glad you find this recipe useful.

     
  • yea Tazz, great stuff isn't it?

     
  • Thanks again Jingle for ur wonderful recipe. I still find ur blog very informative and enjoyable.

     
  • sorry to be clueless, but ... could you give us some tips about where to find some of these ingredients? i'm in the US.

    - ginger juice i figure i can squeeze fresh.

    - 5-spice powder in chinatown. custard powder i've heard is hard to find ... any tips? can i substitute with vanilla jello pudding mix?

    - chili sauce ... what kind exactly do you mean, and where?

    - plum sauce ...?

    - sesame sauce ... is that the same as sesame oil?

    - chinese wine ... like chinese white cooking wine? or gao-liang, or what?

    thanks! i'm dying to try this once i collect the ingredients ....

     
  • To try and answer your questions ... ginger juice, blend and put on a sieve and just use a spoon and press. can u find and powder mix for custard puffs or pies? vanilla mix will probably alter the taste too much. Just basic chili sauce not the sweet or flavoured ones. Just plain like ketchup.Plum sauce, chinatown should definitely have. Yes, I used sesame oil and wine is shao hsin chinese fragrant wine. All the best! Where to get will be difficult to answer .. I am way over the other side in Malaysia! Cheers!

     

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