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Sunday, April 13, 2008

Dim sum delight - Steamed Pork Ribs, Chilli Sauce Crabs,Deep-fried Fish

COULD I please have the recipe for a dim sum dish called steamed pork-ribs with black bean sauce.
Here's the recipe as requested.

Steamed Pork Ribs with Black Bean Sauce
500g pork ribs, chopped into 2cm pieces
2 1/2 tbsp fermented black beans,crushed
1 red chilli, thinly sliced
Some chopped spring onion

1 rsp sesame oil
3 cloves garlic, minced
1 1/2 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
1 1/2 tsp chicken stock granules
1 tbsp garlic oil
1 preserved salted plum (sueen mui), crushed
1 1/2 tbsp sweet potato flour or cornflour

Season pork ribs with combined marinade and set aside in the refrigerator for at least 2 hours.
Divide the pork ribs among small saucers and top with a little fermented black beans and chilli. Steam over rapidly boiling water for about 8-9 minutes. Serve immediately with a sprinkling of chopped spring onion.

MY husband loves Cheong Cheng Fish. Can I please have the recipe for the dish?
This should please your husband.

Deep-fried Fish in Fragrant Sauce
550-600g garoupa, threadfin, sea bass or any fresh water fish
1 tsp salt
1/2 tsp pepper Oil for deep-frying
2 cloves garlic, chopped
2 tbsp shredded ginger
I stalk spring onion, cut into sections
1 stalk coriander, cut into sections
1 red chilli, cut into strips

Sauce ingredients - (combined)
1 tsp oyster sauce
2 tbsp light soy sauce
1 tsp Shao Hsing wine (optional)
1 tsp sesame oil
1/8 tsp pepper
1 tbsp sugar
3/4 cup chicken stock
1/2 tsp cornflour

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.
Place fish on a serving plate or dish.
Leave 2 tablespoons oil in the wok and add ginger and gadic. Fry until golden, crispy and fragrant. Dish out and put aside.
Pour in combined sauce ingredient and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.

CAN I have the recipe for chilli crab please?
Here you go.

Chilli Sauce Crabs
2-2 1/2kg crabs
1 cup tapioca flour
3 cloves garlic, minced
3 shallots, chopped
2 stalks lemnngrass, crushed
2-3 tbsp oil
3 red chillies, seeded
3 dried chillies, soaked
2 cups water

I tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp lemon juice
1 tbsp ikan bids stock granules

Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and brir to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.

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