Saturday, March 8, 2014

Nam Yee and Bean Paste Spareribs

Today wanted to try a new recipe for cooking pork spareribs.  This is one of the recipe that I found from one of the blogger.  The recipe called for (nam yee), fermented red bean curd.  I never use this ingredient before in my cooking.   So bought a bottle of the nam yee and gather all the other ingredients as follow,

600 gram soft spareribs, bite pieces.
1 tbs chopped garlic,
1 big onion,
3-4 slices ginger,
1 tbs sesame oil,/cooking oil,
1 cube fermented red bean curd(nam yee),
1 tbs fermented soybean paste,
1 tbs dark soy sauce,
1 tbs light oyster sauce,
2 tbs rock sugar/gula melaka,
1 tbs light soy sauce,
750 ml water,
chopped spring onion for garnish.

Wash and drain the pork ribs.  Par-boil the spare ribs in hot water for 2 minutes.  Drain dry.

 Heat up the oil, fry garlic, onion and ginger until fragrant.
Add in nam yee and soybean paste.  Continue frying until very fragrant and soft and tender.
 Add in pork and other ingredients.  Stir fry to  mix well.  Add in water, bring to boil then lower the heat to simmer for about 30 to 40 minutes or until the pork is soft and tender, and the sauce is thicken.
Dish up and sprinkle the spring onion garnish.  Serve hot with rice.
It really taste good though I do not like the smell of the nam yee at the beginning.  After cooking and with the other ingredients, I begin to like nam yee,  I think it will taste better if I add some dried chili(for those who like pungent taste) would like my suggestion too.