Skip to main content

SPICY RIBS IN BLACK BEAN SAUCE

Fermented black beans are a versatile staple in Chinese cooking. The tiny salty bits can lend subtle depth to a sauce or a savory bite to main dishes. You can use it to flavor steamed fish, eggplant, or braise with meat. It has a pungent, earthy aroma. A spoonful of black beans packs so much flavor that you often don’t need additional salt. One way to use fermented black beans is to buy them whole, rinse them under cold water, and chop them up, otherwise the flavor might be too intense.


Be sure to have rice handy coz you’ll need it to sop up the addictive sauce :)

Ingredients:


  • Approx 300g spare ribs, cut into small pieces
  • 1 clove garlic, minced
  • 1/2 tbsp fermented black bean, chopped
  • 2 chili padi (bird's eye chili), cut into small pieces
  • Oil, for stir frying
  • Spring onion, for garnishing

Sauce:

  • 1 tbsp black bean paste  
  • 1/2 tbsp dark soya sauce 
  • 1/2 tbsp Chinese cooking wine
  • 1 tsp brown sugar
  • 1/4 cup water


  1. Mix all ingredients together for sauce and set aside.
  2. Heat up oil and stir-fry ribs til brown on all sides. 
  3. Add garlic, fermented black beans and chilies. Continue to stir-fry til fragrant.
  4. Pour in sauce mixture. Cover with lid, turn to low heat and simmer for about 10 mins, or til sauce thickens.
  5. Garnish with some spring onions and serve.

Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo...
Post a Comment
Read more

LOTUS ROOT SOUP V BLACK BEANS, WALNUTS & LOTUS SEEDS

My all time favorite: lotus root! This soup is said to be suitable for those with weak 'qi' & blood and blurry vision. It's also suitable to be taken during the confinement period as black beans can help replenish blood, promote secretion of breast milk and brighten eyesight. Yummy and nutritious. Ingredients: Approx 600g lotus root, washed and cut into pieces 1 tael (Approx 37.5g) black bean 1 tael (Approx 37.5g) walnut 5 maces (Approx 18.9g) lotus seed 5 maces (Approx 18.9g) dried longan  5 red dates, pits removed Approx 300g pork bones (For confinement, replace with 1 black-bone chicken) 2500ml water Scald pork bones in boiling water for 5 mins. Remove, rinse and set aside. Rinse and drain black beans. Heat a wok and fry the black beans without oil til the skin cracks. Set aside. Rinse remaining ingredients and set aside. Put all ingredients and water in a pot. Bring to a boil over high heat, turn to low heat and boil for 3 hours. Serve...
2 comments
Read more