DH is a meat person and he loves pork ribs. When we were living in KL, we used to drive to the Tony Roma’s in Singapore just to have their BabyBack Ribs!! Anyway, he saw this new recipe in my recipe book and wanted to try it out. I was a little hesitant because the main ingredient is nam yee. Why hesitant? Beacuse all those bottles of nam yee & fu yee always look a little dusty in the Asian store. I always wonder how long they have been sitting on the shelf.
Anyway, after some hunting, finally I manage to find a bottle of nam yee that still looks pretty “fresh” in one of the stores here. So we did end up making this dish. It turned out pretty good.
I think DH is finally getting used to my “Don’t eat, I have to take a photo first! ” habit. He even put the bunch of cilantro on top of the ribs for decoration. hehe……
Edited to add recipe:
- 1 kg meaty spare ribs
- oil for deep frying
- 2 pieces nam yee (fermented red bean curd)
- 1 tsp baking soda
- 1 tsp chopped coriander leaves
- 1 tbsp nam yee juice
- 2 tbsp chopped garlic
- 1/2 tbsp light soya sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1/2 tsp five spice powder
- 1 tsp sesame oil
- dash of chicken stock granules
- 2 tbsp plain flour
- 6 tbsp corn flour
- 1 egg
- 100 ml water
1. Combine spare ribs with all the marinade & mix well. Marinade for 3 hours.
2. Heat oil & deep fry till golden brown. Dish & drain. Serve.
*Recipe adapted from Hawker’s Fair Simplified