• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 750g spare-ribs
  • 1 big piece aluminium foil
  • 2 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp rose wine (mei kwai loe)
  • Marinade for spare ribs
  • 1 tbsp light soya sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp Chinese five spice powder
  • 1 tbsp custard powder
  • 1 tsp flour
  • 1 tsp corn flour
  • 3 tbsp water
  • Sauce (combined)
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 2 tbsp sugar
  • 1 tbsp tomato sauce
  • 1 tbsp black vinegar (chit choe)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chilli sauce
  • 1 tsp custard powder
  • 1/2 cup water
  • 1 tbsp sesame oil

Instructions

  1. Cut spare-ribs into 4-5cm lengths. Rinse and drain well in a colander. Season with marinade for several hours or preferably overnight in the refrigerator.
  2. Deep-fry the spare-ribs in hot oil until golden brown. Remove and drain from oil. Heat 2 tablespoons oil and 1 tablespoon sesame oil in a wok.
  3. Add in sauce ingredients and bring to a low simmering boil. Put in pre-fried ribs. Toss well until evenly coated with sauce.
  4. Remove spare-ribs and sauce ingredients out onto a piece of aluminium foil. Add in the rose wine and wrap up neatly into a package.
  5. Place the package on a Pyrex dish and steam for 1 hour or until spare-ribs turn tender.
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