When there're moments of brain drains of what to cook for the next meal, sometimes rehashing what's worked before is a good idea, without breaking a sweat or slipping out of a comfort zone. This spare ribs dish is an alteration of previous poultry dish, clay pot chicken with chinese sausage, with different pairing ingredients to go with Chinese sausage (lup cheong).
There's something just so delectable about biting into sliced lanky Chinese sausage (or lup cheong as it's locally called) which is slowly braised with spare ribs, dried prawn and fried yam in a sweetish (with a hint of salty) sauce, predominantly redolent of Shaoxing wine. Not absolutely for the health-conscious, these waxy sausage render the unique umami flavors that carries hints of sweetness and smokiness to the dish as a whole. Yam pieces, on the other hand, bearing a taste and texture contrasting to Chinese sausage, are braised until they're soft and provide a melt-in-your-mouth sensation. Despite the slight salty, shrimpy flavors imparted by dried prawns, spare ribs retained their earthy flavors and not been overpowered by the sauce mixture after braising.
Here's the how-to recipe for home-cooked braised spare ribs with Chinese sausage and yam (腊肠芋头排骨). Enjoy!
1/2 tbsp chopped garlic
2 tbsp dried prawns, soaked
1 pair Chinese sausage, sliced
500g spare ribs
3 cups oil for deep-frying
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp sugar, 1/2 tbsp salt
1 tbsp Shaoxing wine (绍兴酒)
Dash of sesame oil and pepper
1. Heat up oil in a skillet for deep-frying, deep-fry the sliced yam until golden brown. Dish up and drain on kitchen paper towels.
2. Leave 1 tbsp oil in skillet, saute chopped garlic and dried prawns until fragrant. Add in sausage, spare ribs and stir-fry until aromatic. Add in seasoning and bring to a boil. Lower the heat and simmer for 30 minutes.
3. Add in the pre-fried yam and simmer for another 15 minutes. Dish up and serve with steamed rice.
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