STEAM PORK SPARE RIBS WITH BLACK BEAN SAUCE OVER VERMICELLI AND LOTUS LEAVES

STEAM PORK SPARE RIBS WITH BLACK BEAN SAUCE OVER VERMICELLI AND LOTUS LEAVES

STEAM PORK SPARE RIBS WITH BLACK BEAN SAUCE OVER VERMICELLI AND LOTUS LEAVES @ROSACOOKS

INSTEAD OF DIM SUM LIKE AT RESTAURANTS I WOULD LIKE TO TRANSFER THIS POPULAR DISH AS ONE OF  MY USUAL DISH FOR MEALS , PLUS A BIT EXTRA WITH VERMICELLI AND LOTUS LEAVES SURE IT  TASTES A BIT EXTRA TOO , THUMBS UP WITH BOWLS OF RICE….WIN WIN SITUATION HERE FOR SURE !


INGREDIENTS….(4-5 SERVINGS )
1 – 2 POUND PORK SPARE RIBS, CUT INTO 1-INCH PIECES

   –   BITE SIZE FOR EASY COOKING

   – USUALLY IT IS ALREADY CUT  INTO  STRIPS AT THE MEAT  COUNTER SHELVE AT THE STORE.


2 -2 TEASPOONS SUGAR


3- 1 TBSP SALT


4- 1 TABLESPOON SAKE OR ANY KINDOF  KITCHEN WINE


5- 1 TBSP SESAME OIL , 1 TBSP OF WHITE PEPPER , 2         TABLESPOONS CORN STARCH


6- 3 TABLESPOON CHINESE FERMENTED BLACK BEANS RINSED THOROUGHLY.

 7- 3-4 CLOVES OF GARLIC ,   4- 5 SLICES OF GINGER ( CHOPPED AND MINCE FINELY )

– 2 PIECES OF LOTUS LEAVES  WASH AND OILED , ONE BUNDLE OF VERMERCILLI SOAKED

8 – ONE BAMBOO STEAMER..

STEPS-

1 – PLACE THE RIB PIECES, BLANCH AND RINSE UNDER RUNNING WATER, DRAIN.

2 – PLACE THE CUT RIB PIECES WITH SUGER , SALT , WINE ,SESAME OIL ,WHITE  PEPPER, CORN STARCH INTO A BOWL

AND MIX UNTIL THE RIBS ARE COATED. MARINATE AT LEAST 30 MINUTES FOR BEST RESULT.

*ADD CORNSTARCH TO THE MARINATED RIBS AND MIX WELL. WITH THE CORNSTARCH, THERE SHOULD BE LESS WATER IN THE MIXTURE FOR MORE TASTY TEXTURE.

3 –  ONCE YOU HAVE MARINATED  THE RIBS, SPRINKLE THE MINCE GARLIC AND GINGER, AND THE FERMENTED BLACK BEAN OVER THE TOP. SET ASIDE.

4 – PLACE THE LOTUS LEAVES ONTO THE BAMBOO STEAMER…

5 – PLACE THE SOAK AND DRAIN VERMICILLI ON TOP OF THE LOTUS LEAVES…

         *  ( THE VERMEICILLI HAS TO BE THOROUGHLY SOAKED SO AS IN A SOFT AND MOIST FORM )

6 -PLACE THE WELL PREPARED RIBS ONTO THE BAMBOO STEAMER WITH VERMICILLI AND LOTUE LEAVES …

7 –  CAREFULLY  PLACE THE BAMBOO STEAMER WITH THE PREPARED RIBS OVER A WOK OF BOILING WATER …– STEAM 8-10 MINUTES WITH MEDIUM HIGH HEAT .

    (* BE SURE NO OVERCOOK THE RIBS OTHERWISE YOU LOSE SOME OF THE FLAVOURFUL MEAT JUICES. )

8 – ONCE COOKED ,  GARNISH WITH FINELY CHOPPED GREEN ONION , REMOVE FROM THE WOK AND PLACE THE BAMBOO STEAMER DIRECT ON YOUR DINNING TABLE , SERVE HOT WITH RICE. DONE AND ENJOY.