Saturday, January 14, 2006

Jing Du Spare Ribs

Jing Du Spare Ribs (aka Kyoto spare ribs) 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

Garnishing
some leaves of chinese lettuce
1 stalk of parsley

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. Put the lettuce on a plate and scoop up the pork rib put them on top of the lettuce and sprinkle with parsley.

8 comments:

Tazz said...

Jingle, you Jing Du Spare Ribs look very delicious. Must post recipe, you know? :P

FooDcrazEE said...

yeah! pork rib delish

Little Corner of Mine said...

Is the A1 sauce the same as U.S A1 bbq sauce?

What is the purpose of custard powder in the marinade? Sorry, first time I have seen custard powder being used in a marinade and got curious.

TIA! :)

culinary said...

I think its the same sauce as US A1 bbq sauce.

custard powder is to give its color a golden texture.

Fonia said...

Wow... Jingle! Yr Jing Du Spare Ribs looks so good like those Chinese Restaurants ones... Got standard leh!!! *Drooling non-stop*

Tazz said...

Most of the time when I cooked Spare Ribs this way, it would be tough. It didn't help even if I used lemon juice to tenderise for about an hour. Any secret to share?

culinary said...

the ingredient got ginger juice, this juice will help to soften the meat. No need to use lemon juice.

Audrey Cooks said...

wow! just found your blog. I am sure to be back regularly. Pork ribs looks like a real pro! Dying to try it. Just have to get the pork ribs first.