Recipe Ingredient
- 800g-1kg spare-ribs
- 1 tsp chopped garlic
- 1-2 tbsp oil
- Enough oil for deep-frying
- 1 large lotus leaf, soaked in hot water until soft
- Marinade:
- 2½ tbsp oyster sauce
- 2 tbsp light soy sauce
- 2½ tbsp tomato sauce
- 1/4 tsp pepper
- 1/2 tsp salt or to taste
- 1 tbsp sugar or to taste
- 1 cup chicken stock
- 2 tbsp corn flour
- 1 egg, beaten
Instructions
- Trim off fat from the spare-ribs and chop into sizeable pieces.
- Marinate spare-ribs with combined marinade for several hours or preferably overnight in the refrigerator.
- Heat enough oil for deep-frying in a wok. Put in marinated spare-ribs and deep-fry until golden brown. Drain from oil.
- Heat 1-2 tablespoons oil in a wok and fry garlic until lightly golden. Add in pre-friedspare-ribs, chicken stock and bring to a boil. Reduce the heat and simmer for 10-15 minutes or until gravy turns thick.
- Place the soaked and cleaned lotus leaf in a bowl. Add the thick gravy to the spare-ribs and mix. Wrap up and steam over medium heat for 50-60 minutes. Remove and serve immediately.
