• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Combine spare-ribs with marinade (a) and mix well. Set aside in an airtight container and refrigerate for several hours or preferably overnight.
  2. 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.
  3. 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.
  4. Add potatoes and sauce ingredients and continue to simmer for 20-25 minutes until meat is tender and sauce turns thick. Serve hot.

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