27 Sep 2012

Sweet & Sour Ribs


Sweet & Sour Ribs is a classic dish in Chinese cooking. Different Chinese families here might have their somewhat different sweet & sour recipes in their home cook. Even my mum cooks this dish rather different from mind.

Ok, this is how I do my sweet & sour ribs. To be frank, I cook what: sweet & sour ribs, king ribs, sweet & sour pork 咕嚕肉, or even sweet & sour chicken in somewhat the same notion. The professional chefs would make each differently I suppose.
                       
Sweet & Sour Ribs
250 g bite-sized pork ribs
salt & white pepper
1/2 TBsp corn flour

sauce:
1 tsp minced ginger
1 tsp minced garlic
1 1/2 TBsp tomato ketchup
1 tsp HP sauce
1/2 tsp sour plum sauce
1 TBsp brown sugar
2 TBsp water
salt to taste

cooking oil
Servings: 2

1. Marinated ribs with salt & pepper for 30 minutes or more. In a saucer pan heat cooking oil over high heat. Meantime, mix in the corn flour to the ribs. Deep-fry the ribs into the hot oil. Turn to medium heat, continue to deep-fry the ribs until light brown and cooked. Retrieve the ribs.
Note:
- I do “half pan-fry half deep-fry” way so as to avoid using plenty of oil.
- Even better if: re-heat the oil in high heat, return the ribs to the hot oil to deep fry a while, and then retrieve again the ribs.

2. Retain only 1 tsp oil in the pan, over medium heat, sauté minced ginger and minced garlic till fragrant. Add in tomato ketchup, HP sauce, plum sauce, sugar and water, salt to taste, stir well till the sauce boiled.

3. Return the ribs to the pan. Stir to mix the sauce coating to the ribs, about 2 minutes. Remove from heat and serve.

Tadaa…my sweet & sour ribs.

Not difficult, right? Serve it with rice.

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