Thursday, April 4, 2013

Jingdu Spare Ribs



Actually I didn't intend to put up any post this week as I have planned to use the available time to "visit" my blogger friends to read up those posts that I have missed. However last night saw from Sonia's post that Mui Mui has extended the Tomato event for The Little Thumb Up till 4 April instead, so I decided to post this up to catch the deadline.


After such long period of eating outside food on every Sunday, I decided that I should try to prepare simple home cooked meals instead. Since I am starting to cook so must go around to look for recipes, Cass is one of the best choice since she is well known good at cooking. When I read through Cass's blog, I saw her highly recommended this dish. 1st, I looked at the ingredients, all can be found in my house, 2ndly the steps seem quite easy so I decided to try this out on last Sunday.

Recipe adapted from 搵到食


Ingredients :
600 g spare ribs (I didn't weigh, about 8 pieces)
2 tbsp corn flour
1 tsp diced garlic
adequate corriander leaves for decoration

Marinate Ingredients :
1/2 tsp fermented red beandcurd  (南乳)
1/4 tsp five spice powder   
1 tsp shao xing rice wine (花雕酒)
1/2 tsp chicken stock - optional (I omitted)
1/2 tsp sugar
1/2 tsp bicarbonate of soda
1 tbsp light soy sauce
1/2 tsp pepper,
1/2 tsp sesame oil

 Seasoning Sauce : 
2 tbsp sugar
4 tbsp Chinese vinegar 
1 tbsp worcestershire sauce (急汁)
1 tbsp tomato sauce


Method:
1. Cut the spare rib into short pieces and pour into a big bowl with marinate ingredients, mix well and marinate for at least an hour (I marinated for 2 hours plus).
2. Mix well the spare ribs with corn flour and fry in hot oil until golden brown and cooked.  Dish and drain.
3. Heat up 2 tbsp oil and fry the diced garlic until fragrant. Put in the fried spare ribs and mix well.
4. Add in the seasoning sauce and stir fry until the sauce almost dry up.
5. Dish up onto a plate and garnish with coriander leaves.

Verdict?
This dish is just as what Cass has claimed, better than restaurant standard lol. Oh this dish is really finger licking good, the meat is juicy and tasty, even though I marinated only for 2 hrs plus, the seasoning sauce is also  very flavorful. I can't believe I can cook up such delicious dish hahaha... definitely a keeper! 


I’m submitting this to Little Thumbs Up - Tomato that is currently hosted by Mui Mui @ My Little Favourite DIY. and Zoe @ Bake For Happy Kids.

35 comments:

  1. Jess, I must try it too! Looks delicious and I love pork ribs.

    ReplyDelete
  2. 哎哟,看到我口水一直流又肚子饿!怎么办,11am吃午餐会不会太早了!嘻嘻~~

    ReplyDelete
  3. 哈哈哈!!Jess
    我也很喜欢乌溜溜的京都排骨~~~
    尤其一大支,拿在手,撕咬,慢慢享受那个味道。。。。
    >< 不行。。。。流口水了~~~~

    ReplyDelete
    Replies
    1. Sabrina, I like olulu food leh, KL wanton noodle, KL hokkein mee, all olulu I love hahaha...

      Delete
  4. My family likes this type of cooking! Really miss Cass, she has gone missing for a while, but you show up, hehe, this is called life loh!

    ReplyDelete
    Replies
    1. Jessie, sama sama, I love this heeheehee... miss Cass too but guess she is too bz, may be whatsapp her?

      Delete
  5. Whoa...these spare ribs looks so mouthwatering.lol. Btw, how have you been Jess? Haven't heard from you for a very long time? Hope you're all well dear. ((hugs))
    Take care & have a great day.
    Kristy

    ReplyDelete
    Replies
    1. Hi Kristy, I am fine, just back to action for awhile, recently works getting better so have sometimes to blog lol. You take care too.

      Delete
  6. 真巧,我昨天也钉上了cass家的京都排骨,打算找天煮这个。。嘻嘻。。你家的京都排骨煮的很美味,忍不住想来一块捏。。哈哈

    ReplyDelete
  7. Dinner time coming liao, drooling liao...

    ReplyDelete
  8. wow, i think i can finish the whole plate, looks absolutely yummy yummy

    ReplyDelete
    Replies
    1. Eileen, me and my husband finished it lol.

      Delete
  9. Totally agree with you. Never can go wrong with Cass recipes :) The spare ribs look so delicious and I'm sure they are all gone in a minute :)

    ReplyDelete
  10. 哎呀,这个排骨,我真的是太喜欢了,真的很好吃 :)

    ReplyDelete
    Replies
    1. Cass, totally agree, so delicious leh, may be cooking again this week hahaha..

      Delete
  11. Jess,
    This is my favourite. How could i have missed this??
    Sorry dear..;p
    But the good news is i have linked up your post with LTU.
    Thanks so much for the mention.
    I am bookmarking this :D
    mui

    ReplyDelete
  12. Jess,
    I am trying to link your post into LTU (tomato). While i am typing everything in then only i realise i don't know your email address :p.
    I can't link without your email. Can you link it please.. :)
    The link is open for now until tomorrow 10pm.

    Any problem please email me!!
    mui

    ReplyDelete
    Replies
    1. Jess ,
      Thanks for sharing this in LTU.
      mui

      Delete
  13. I don't think I've tried these before. Is it the same as King To spare ribs?

    ReplyDelete
    Replies
    1. Fern, I think Jingdu spare ribs is the same as King To spare ribs, sound same to me lol.

      Delete
    2. I mean sound same to me cos JingDu is in Mandarin, King To sound to me like Cantonese.

      Delete

Thank you for dropping by.

LinkWithin

Related Posts with Thumbnails