Monday, January 6, 2014

Chinese Spareribs with Shallots (紅葱烤排)


我刚从家乡回来,在此献上我迟来的祝福。。。
2014全新的一年,在此我恭祝大家
身体健康,快乐常在!

一如往常我喜欢采用材料和做法简单的好食谱。 而这道紅葱烤排正合我意!
Sonia师傅 的福,我才可以吃到这么美味的紅葱烤排, 谢谢哦!

原本烤排,应该是大又厚一片, 很大气的那种。可惜这排骨在我没有察觉之下,猪肉佬已把它剁成这个样子,小小片的了,呜~ 
无论如何,形状不会影响口感,它还是那么Oishii, 嘻嘻!

Happy and Blessed New Year 2014 to all ! 
Sorry, I 'm late because just back from my hometown.

As usual kind of simple ingredients and method are always my first choice for cooking. This Chinese Spareribs with Shallots recipe is  just suit my cooking style.
Thank you to Sonia for sharing this absolutely fabulous recipe, it become my keeper now :)

In fact this spareribs should be in a big and thick look, but unfortunately the Butcher has chopped them into small pieces without my notice..Wu~

Anyway, the shape doesn't affect the taste, they still Oishii!!!! Hehe...
小時候,幸福很簡單,
長大後,簡單就是幸福。
Chinese Spareribs with shallots 紅葱烤排
(Recipe source: adapted from Sonia@Nasi Lemak Lover)
(Garnish refer :  Vivian@Vivian Pang Kitchen)

Ingredients:
900g prime pork spareribs
1/3 cup light soy sauce
1 tablespoon Chinese cooking rice wine

2 pieces star anise
10-15 shallots (depend on the size), removed skin and lightly crushed
3 slices ginger
2 cups water
3 tablespoon cooking oil
½ teaspoon salt or to taste
1 teaspoon dark soy sauce or dark caramel soy sauce
½ tablespoon rock sugar or to taste

Some chopped shallots, spring onion and chili for garnishing

Methods:
  1. Wash and clean pork spareribs, pat dry with kitchen towels. Marinate with light soy sauce and cooking wine for several hours in the fridge.
  2.  Heat oil in a heavy bottom wok/pot, add in shallots and sauté till brown and aroma. Add in pork spareribs, lightly fry till both sides turned golden brown.
  3.  Add water, light soy sauce (from marinated sauce), dark soy sauce, ginger and star anise into the wok/pot, boil over high heat. Once boiled, reduce to low heat, continue to braise for about 1 hour (check from time to time and stir the ribs).
  4.  Once the meat is fork tendered, add in the rock sugar and adjust the taste by adding salt or more rock sugar.
  5. Turn on to high heat to thicken the sauce if any, otherwise dish out and garnish with chopped shallots, serve with rice.

Enjoy!

16 comments:

  1. Nice to have you back :) been a while since your last nutella cookie bake! Yeah... Size doesn't matter... Small bite size is good for a small mouth like mine ...kakakkaa

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  2. Delicious spare ribs you have cooked. The size looks ok to me.....small is just nice for bite size

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  3. 哇!这道紅葱烤排看来真的很好吃。我觉得小小块的排骨更好吃更入味。
    我也要bookmark这个食谱做过家人吃 :)

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  4. 哇! Esther 终于露面了, 真让我挂念极了。。。
    一回来就带来了好料, 喜欢。。虽然我不吃, 但是可以做给家人! 谢谢咯。

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  5. You are back and with this delicious dish! Looks so good!
    Happy New Year and wish you a wonderful 2014!

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  6. Uh, yes! This looks absolutely delicious.

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  7. Looks lipsmackingly delicious!! Happy New Year to you and yours, Esther.

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  8. 这类似的菜都是我家的宝贝喜欢的。在餐厅吃饭也会常点。这些排骨小小有小小块的好看。新年快乐!

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  9. happy new year! the size looks okay to me and agree with what you said about simplicity!

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  10. Hi Esther,

    Happy 2014!!! I reckon having holidays is making me lazy to blog... *sign* Well, at least we both are back in action...

    Delicious ribs!

    Zoe

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  11. Happy New Year! Our family love braised pork ribs... looks delicious!

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  12. 这阵子,大家都变成隐形人了,冷清清的部落真可怜。
    还好你带回来了香喷喷的好料回来,嘻嘻!

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  13. Happy New Year! 猪排砍小了,更加容易吃吧!

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  14. Amei conhecer o seu blog,achei maravilhoso.Visite-me:http://algodaotaodoce.blogspot.com.br/
    Siga-me e pegue o meu selinho!!!

    Obrigada.

    Beijos Marie.

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  15. Chop it into small pieces , also easy to eat and shorter cooking time . Thanks for the link and mentioned.

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