Recipe Ingredient
- 750g spare-ribs
- 1 big piece aluminium foil
- 2 tbsp oil
- 1 tbsp sesame oil
- 1 tbsp rose wine (mei kwai loe)
- Marinade for spare ribs
- 1 tbsp light soya sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp Chinese five spice powder
- 1 tbsp custard powder
- 1 tsp flour
- 1 tsp corn flour
- 3 tbsp water
- Sauce (combined)
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp tomato sauce
- 1 tbsp black vinegar (chit choe)
- 1 tbsp Worcestershire sauce
- 1 tbsp chilli sauce
- 1 tsp custard powder
- 1/2 cup water
- 1 tbsp sesame oil
Instructions
- Cut spare-ribs into 4-5cm lengths. Rinse and drain well in a colander. Season with marinade for several hours or preferably overnight in the refrigerator.
- Deep-fry the spare-ribs in hot oil until golden brown. Remove and drain from oil. Heat 2 tablespoons oil and 1 tablespoon sesame oil in a wok.
- Add in sauce ingredients and bring to a low simmering boil. Put in pre-fried ribs. Toss well until evenly coated with sauce.
- Remove spare-ribs and sauce ingredients out onto a piece of aluminium foil. Add in the rose wine and wrap up neatly into a package.
- Place the package on a Pyrex dish and steam for 1 hour or until spare-ribs turn tender.
