Recipe Ingredient
- 500g spare-ribs, cut into 5cm pieces
- 200g potatoes, cut into big wedges
- A handful of peanuts (about 50g), washed
- 1 tbsp chopped ginger
- 1 tsp chopped shallots
- 1 tsp chopped garlic
- 2 tbsp oil
- 2 pieces red fermented bean curds (nam yee), mashed
- 2 tbsp hot soy bean paste (tau pan cheong)
- Marinade (A):
- 1/2 piece red fermented beancurd (nam yee), mashed
- 1 tbsp Shao Hsing Hua Tiau cooking wine
- Pinch of salt
- 1/2 tsp sugar
- 1 tsp corn flour
- Sauce (B):
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp salt
- 1 tsp sugar or to taste
- 1 tbsp Shao Hsing Hua Tiau cooking wine
- 700-800ml water
Instructions
- Combine spare-ribs with marinade (a) and mix well. Set aside in an airtight container and refrigerate for several hours or preferably overnight.
- Deep-fry the marinated spare-ribs in hot oil until golden brown. Drain from oil. Deep-fry the potatoes until golden. Heat oil in a wok and fry shallots and garlic until light golden. Add ginger and fry until fragrant. Stir in mashed nam yee and tau pan cheong. Fry until aromatic.
- Add spare-ribs and peanuts and stir in water. Mix well and bring to a boil. Transfer the ingredients into a claypot and braise over gentle low heat at a simmering boil.
- Add potatoes and sauce ingredients and continue to simmer for 20-25 minutes until meat is tender and sauce turns thick. Serve hot.
