Tuesday, June 11, 2013

Braised pork rib and pumpkin with Tau Cheo

1 lb pork ribs
400g kabocha (pumpkin) - peeled an cut into large cubes
4 red chillies - seeds removed
3 cloves garlic - minced
2 slices ginger
1 tsp sesame oil 
1 tbsp salted yellow bean (tau cheo) + 1 tbsp sauce
1 tbsp shaoxing wine
1 cup water.
vegetable oil

Marinade for pork rib
1 tbsp soy sauce
1 tsp sesame oil
sprinkle of pepper


  1. Heat up oil in a pan.  Fry pork ribs till lightly brown.  Remove from pan.
  2. With the remaining oil, add garlic and ginger and fry  till aromatic. 
  3. Add tau cheo and pork ribs and do a quick stir fry.
  4. Drizzle shaoxing wine and do a quick stir fry.
  5. Add enough water to cover pork ribs and bring to a boil.  Switch to low heat and simmer for 30 to 40 minutes or till pork is tender.
  6. Add pumpkin and simmer for another 10 minutes.
  7. Ladle into serving bowl and serve warm with rice.

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