Wednesday, March 24, 2010

Steamed Spare Ribs & Winter Melon in Black Bean Sauce

Sorry, these days I hardly have time to transfer the dish and snap the pix.  What you see is what we eat! Haha!  Straight from the steamer!

This is a very cantonese dish which you can get at Dim Sum Restaurants.  My mum used to make this but I never made it for hb cos he is not a big pork eater and I think the only spare ribs he takes are from Bak Kut Teh?

But then, I saw how wonderful Jayne made them and decided to just try and see if hb will eat.  I added some winter melon, left over from the soup and I tell you, it's the best thing in that dish!  It totally absorbed all the goodness and made it some yummy!  I added it cos I didn't want to 'waste' the leftovers.  Glad I made the right choice!

This is truly a simple and fast dish.  Our only lament was that the chap selling the pork recommended this cut which I felt was not so appropriate.  The meat was too thin, reed thin.  I'll get something with a little more meat so we can enjoy it better the next time.  It's definitely a keeper for us! :)

  • 300g spare ribs
  • 1 slice winter melon, diced
  • 1.5tbsp Lee Kum Kee Black Bean Garlic Sauce
  • 1 tsp grated ginger
  • 2 cloves grated garlic
  • 2 tsp sugar
  • 2 tsp corn flour
  • 1 tbsp Chinese Cooking wine
  • A little water
  • A few sprigs of spring onion, cut in 2 inches sections
  • A few sprigs of spring onion and cilantro, cut finely
  1. Mix all ingredients together and let it marinate for 15mins.
  2. Place the 2 inches spring onions on bottom of steaming plate and lay the marinated ribs and melon on top.
  3. Steam for 20-25mins or till cooked.
  4. Sprinkle the finely cut spring onion and cilantro on top of cooked dish.
  5. Served with hot fluffy rice. ENJOY!!
  • If you like it spicy, you can chop some chilli finely and throw it in together to steam.
  • You can mix the marinade separately in a bowl and tasste it to ensure that it is not too salty before adding to the ribs.



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