Now I cook everyday...almost every day... thinking of my daily menu plus the food that the fussy little ones will eat.
Sometimes it could be a real challenge to introduce new dishes to them... (*sigh)
In fact, today I was rather aimless and I did not know what to cook for dinner... Having some spare ribs in my freezer, I decided to try out this "Wuxi" Spare Ribs (无锡排骨)
The spare ribs were first being marinated for at least 2 hours (or overnight if you have more time). They were being deep fried into pale golden color. After which, these spare ribs, together with the red distillers' grain (which had given the spare ribs a beautiful red color), will be simmered for at least 45 minutes or more till the sauce had thickened up.
These spare ribs were ultimately so soft that the meat will come off very easily from the bones. With the tangy, sweet thickened sauce...oh boy...they were just yum yum yummy!!!
Well, at least the big guy enjoyed this dish very much rather than the kids... :p
▪无锡排骨 Wuxi Spare Ribs▪
As inspired by Boon's Secret Recipe with modification
400g spare ribs
6 slices old ginger
2 stalks of spring onions (chopped into length of 5cm)
1 tbsp of red distillers' grain (红谷米)
1 tbsp light soy sauce
1 tbsp chinese cooking wine (绍兴酒)
1 tbsp corn flour
2 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp Chinese cooking wine
1 tbsp sugar
1. Marinate ribs for at least 2 hours or best overnight.
2. Heat wok with oil to deep fry the marinated spare ribs until pale golden. Remove and drain off excess oil.
3. Heat up a clean pot with 1 tbsp of canola oil. Sautè ginger and spring onions until fragrant.
4. Add in the spare ribs and stir well.
5. Add in water, red distillers' grain and the seasoning.
6. Bring it to boil and lower the heat. Simmer for about 45 mins or until the sauce has thicken up.
7. Dish up and serve.
Do link back to MiMi Bakery House if you have used any information as published in this blog.