Recipe Ingredient
- 600g pork spare-ribs, chopped into large pieces
- Cooking oil
- Marinade:
- 1/2 tsp meat tenderiser
- 1/2 tsp bicarbonate of soda
- 1 tbsp Rose wine (Mei Kwai Loh)
- Dash of pepper and sugar
- 1/2 tsp sesame oil
- 1 egg
- 1 tbsp plain flour
- 1 tbsp cornflour
- Sauce:
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp sugar
- Dash of pepper
- 2 tbsp black vinegar
- 1/2 tbsp chilli sauce
- 2 tbsp tomato sauce
- 1/2 tsp chicken stock granules
- 2 to 3 tbsp water
Instructions
- Season ribs with the marinade for several hours or preferably overnight in the refrigerator. Heat oil in a kuali and deep-fry the marinated ribs until golden. Drain.
- Combine sauce ingredients and cook in a small saucepan until the mixture comes to a low boil. Stir in cooked ribs. Mix well, then dish out and serve with cucumber slices.
