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Tuesday, September 3, 2013

Jing Du Spareribs

This is a Cantonese dish that is a bit sweet-spicy and a bit tangy.

-1 kg short beef ribs, chopped into individual pieces
-1 tsp iodized salt
-4 to 6 cups water
-1/2 cup soy sauce
-1/2 bottle Del Monte sweet blend tomato catsup
-1/4 cup washed sugar (in between brown and white)
-1/4 cup cooking wine or rice wine
-1/4 cup worcestershire sauce
-1/4 cup hot/red pepper sauce (reduce by half if weak-hearted)
-1 medium onion, sliced
-4 cloves garlic, minced
-3 teaspoons sesame oil

To thicken sauce:
-5 teaspoons cornstarch dissolved
-8 teaspoons water

-green onions (sliced into 1/2" bits)
-toasted sesame seeds for garmish
-tomato wedges 

-wash beef ribs then transfer onto a pot or pressure cooker
-add water to the level that just covers the meat(braising). 
-let boil and simmer for about 40 minutes (if not using a pressure cooker) or for 15 minutes from the time the cooker hisses, if you're using a pressure cooker. When the meat is almost tender, add the rest of the ingredients except for green onions, toasted sesame seeds and tomato wedges.
-simmer until the beef is tender.
-add cornstarch mixture and let simmer, stirring until thick.

-garnish with spring onions, tomato wedges and toasted sesame seeds. Best served with steamed rice.




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