Steamed Spare Ribs and Taro with Black Bean Sauce is a classic Cantonese dish, combining together the beautiful flavours of spare ribs, taro and fermented black beans. This has always been one of my favourite recipes growing up so I decided to create a healthy and hearty homemade version of it.
INGREDIENTS:
450g/1 pound spare ribs
1 medium size taro
15g dried fermented black bean
1 piece rehydrated dried mandarin peel
2 stalk green onion
1 slice ginger
2 clove garlic
1 red chilli pepper
Marinade:
1 medium size taro
15g dried fermented black bean
1 piece rehydrated dried mandarin peel
2 stalk green onion
1 slice ginger
2 clove garlic
1 red chilli pepper
Marinade:
2 tbsp cornstarch
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon baking soda
1 tablespoon cooking wine
2 tablespoon water
A small sprinkle white pepper
1 teaspoon sesame oil
Other:
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon baking soda
1 tablespoon cooking wine
2 tablespoon water
A small sprinkle white pepper
1 teaspoon sesame oil
Other:
1 tablespoon light soy sauce
1 tablespoon vegetable oil (I used extra-virgin olive oil, can also use avocado oil for a healthier option)
METHOD:
1 tablespoon vegetable oil (I used extra-virgin olive oil, can also use avocado oil for a healthier option)
METHOD:
1. Rinse the dried fermented black beans in warm water twice. Then, let it soak in the water to rehydrate for at least 5 minutes.
2. Wash the spare ribs and peel the membrane off by making a small cut at the end and pulling it away from the meat. Cut the ribs into bite size pieces and place them in a bowl.
3. Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.
3. Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.
4. Mince ginger, garlic and the rehydrated dried mandarin peel. Add these to the marinade along with the sesame oil, and then mix it all up with the spare ribs. Set aside to marinate for half an hour to an hour.
5. Carefully wash the taro with water, peel the skin off and chop it into 1–2 inch cubes.
6. Toss the taro with 1 tablespoon of light soy sauce until evenly mixed. Place the taro into a full layer on the bottom of the steaming dish.
5. Carefully wash the taro with water, peel the skin off and chop it into 1–2 inch cubes.
6. Toss the taro with 1 tablespoon of light soy sauce until evenly mixed. Place the taro into a full layer on the bottom of the steaming dish.
7. Dice green onion and red chili pepper and set aside.
8. Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs. Add 1 tablespoon of vegetable oil into the ribs and mix. Spread the ribs over the layer of taro.
9. Take the rest of the fermented black beans that are still whole and spread them over the ribs. Add the chopped red chilli pepper on top.
10. Steam for 20 minutes on high heat. When the taro is cooked through, turn off the heat, and remove the dish from the pan. Garnish by sprinkling the chopped green onion and any leftover chilli over the top and enjoy!
8. Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs. Add 1 tablespoon of vegetable oil into the ribs and mix. Spread the ribs over the layer of taro.
9. Take the rest of the fermented black beans that are still whole and spread them over the ribs. Add the chopped red chilli pepper on top.
10. Steam for 20 minutes on high heat. When the taro is cooked through, turn off the heat, and remove the dish from the pan. Garnish by sprinkling the chopped green onion and any leftover chilli over the top and enjoy!
I hope you will like this recipe! If you make it, be sure to leave a comment and don’t forget to tag @moniquenikki on Instagram and hashtag it #eatwithmoniquenikki so I can see all the deliciousness!
With love,
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