Tuesday, April 14, 2009


Those are really my kids favorite entree with white rice. I had this recipe from this cookbook called Joy of Cooking-Pork Ribs by Tang Phaik Cheng and I'm so happy to have this handy cookbook from my cousin.


400 g baby back ribs, cut into pieces
2 tsp corn starch

1/2 tsp minced garlic
1/2 tsp salt
1 tsp sugar
1 tsp Shoaxing Hua Tiau wine
1 tbsp light soy sauce
1 tsp meat tenderizer (optional)

1 tbsp Worcestershire sauce
2 tbsp ketchup/tomato sauce
1 tsp sugar
2 tbsp water


1. In a medium bowl, add the ribs and marinate ingredients and marinate for about 30 minutes. Then mix it well with corn starch.

2. Heat the wok with oil and deep-fry the ribs over low heat until the meat is done and tender. Drain and set aside.

3. In a small bowl, combine all the seasoning ingredients and mix it well. In a clean heated wok, pour in the seasoning and bring it to boil. Then add the ribs and stir well until the gravy is fairly dry.

4. Dish up and served warm with steamed white rice.

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