This one is so easy you can't go wrong with the taste. Next round I would add a little bit of black bean sauce, reduce the water and tamarind juice, then it would probably taste like Tim Ho Wan's pork rib ... LOL
Ingredients
450g pork (I mixed spare ribs and lean meat)
100g shallots, skin peeled (I used small red onion)
2 medium fresh red chilies, seeded and sliced lengthwise (I reduced the amount for the kids. But this dish would taste even better if more spicy using the dried chilies)
4 cups water
3 tbsp taucheo/bean paste
2 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar or to taste
Salt to taste
100g shallots, skin peeled (I used small red onion)
2 medium fresh red chilies, seeded and sliced lengthwise (I reduced the amount for the kids. But this dish would taste even better if more spicy using the dried chilies)
4 cups water
3 tbsp taucheo/bean paste
2 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar or to taste
Salt to taste
Method
1. Heat up a stew pot with 4 cups of water and bring it to boil.
2. Add shallots, chilies, and pork ribs into the water.
3. Add taucheo (bean paste) and bring it to boil.
4. Lower heat to low and cover with a lid. Slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
5. Add tamarind juice, sugar, and salt to taste.
6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.
2. Add shallots, chilies, and pork ribs into the water.
3. Add taucheo (bean paste) and bring it to boil.
4. Lower heat to low and cover with a lid. Slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
5. Add tamarind juice, sugar, and salt to taste.
6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.
Original recipe: Rasa Malaysia - Nyonya Stewed Pork Ribs
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