Post by SeaDragon on Dec 8, 2017 8:19:46 GMT 10
Black Bean and Chilli Spareribs
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 30/5/05
INGREDIENTS:
1 kg pork spareribs
Peanut oil for stir-frying
1 tablespoon black beans (Note this is Chinese fermented black soybeans, douchi)
2 chilli peppers, red, chopped
2 cloves garlic, peeled, slightly bruised
1 knob ginger, bruised
SEASONING:
2 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon dark soy sauce
3 stalks spring onion
PREPARATION:
Cut through sections of ribs to make individual pieces.
Place the black beans in a mixing bowl, rinse in a small quantity of water, then drain off the water. Using the back of a spoon, squash the beans, applying only light force. Avoid mashing them into a paste.
Cut the spring onions into 5cm lengths setting half the amount aside as a garnish.
Make the seasoning by combining half the spring onion and all other ingredients together in a small bowl. Set aside.
COOKING:
Preheat your wok, add 1 tablespoon of oil and, just as it begins to smoke, add the ribs. Sprinkle with a little salt, and brown the ribs over a high heat.
Move ribs to one side of the wok, reduce heat, then stir-fry the black beans, chilli peppers, garlic and ginger. Combine thoroughly by mixing through ribs.
Add the seasoning and combine, then transfer to a claypot (a casserole will do), adding enough water to come about halfway up the meat. Cover with lid and simmer on top of the stove for 45 minutes, or in the oven at 170°C for 1 hour. Turn the contents from time to time.
Garnish with the rest of the spring onion.
Present the clay pot to the table and serve immediately.
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 30/5/05
INGREDIENTS:
1 kg pork spareribs
Peanut oil for stir-frying
1 tablespoon black beans (Note this is Chinese fermented black soybeans, douchi)
2 chilli peppers, red, chopped
2 cloves garlic, peeled, slightly bruised
1 knob ginger, bruised
SEASONING:
2 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon dark soy sauce
3 stalks spring onion
PREPARATION:
Cut through sections of ribs to make individual pieces.
Place the black beans in a mixing bowl, rinse in a small quantity of water, then drain off the water. Using the back of a spoon, squash the beans, applying only light force. Avoid mashing them into a paste.
Cut the spring onions into 5cm lengths setting half the amount aside as a garnish.
Make the seasoning by combining half the spring onion and all other ingredients together in a small bowl. Set aside.
COOKING:
Preheat your wok, add 1 tablespoon of oil and, just as it begins to smoke, add the ribs. Sprinkle with a little salt, and brown the ribs over a high heat.
Move ribs to one side of the wok, reduce heat, then stir-fry the black beans, chilli peppers, garlic and ginger. Combine thoroughly by mixing through ribs.
Add the seasoning and combine, then transfer to a claypot (a casserole will do), adding enough water to come about halfway up the meat. Cover with lid and simmer on top of the stove for 45 minutes, or in the oven at 170°C for 1 hour. Turn the contents from time to time.
Garnish with the rest of the spring onion.
Present the clay pot to the table and serve immediately.