Spare Ribs In Mayonnaise Recipe | Easy Asian Cooking

Home-Cooked Spare Ribs In Mayonnaise

Doused with rich mayonnasie, condensed milk, orange juice and lime juice mixture, these butter pan-fried spare ribs is bursting with buttery flavors. The dish is topped with chopped coriander leaves which is perfectly complements the rich flavors of the spare ribs. For those on a tight purse string but wish to satiate your craving for sumptuous meal, why not recreate a fine-dining experience at home and indulge in this no-frills, stripped down, simple home-cooked fare instead? It may not knock your socks off or promise an extravagant dining experience as exactly what you have in a cozy restaurant, but for me, sometimes enjoying culinary adventures at our own abode and serving our love one is more fulfilling and satisfying, at least, the dish is cooked with heart and soul.

Here's the how-to recipe for spare ribs in mayonnaise (鲜果排骨) to step you through.

Ingredients :
1 spare ribs (400g) (排骨)
1 orange (peeled, diced) (鲜橙,去皮,切粒)
1 small stalk coriander, chopped (芫茜)
1/2 tbsp butter (牛油)

Seasoning :
6 tbsp mayonnaise (美乃滋)
1/2 tbsp condensed milk (甜奶)
1 tbsp orange juice (橙汁)
1/2 tbsp lime juice (酸柑汁)

Marinade :
A pinch of salt
1/2 tbsp sugar
1 tbsp flour
1 egg
2 tbsp water
2 pips garlic, minced

Method :

1. Clean well spare ribs, chop into pieces and put into a big bowl. Add in marinade and mix well, let them stand in fridge for 3 hours.

2. Heat up wok, add in butter, cook till melts. Pan fry both sides of spare rib over low heat till cooked. Remove for later use.

3. Mix well all seasoning with orange and pour over cooked spare ribs. Sprinkle with coriander leaves and serve.

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Braised Spare Ribs with Chinese Sausage and Yam Recipe | Easy Asian Cooking

Home-cooked Braised Spare Ribs with Chinese Sausage and Yam

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!

Ingredients :

300g yam, cut into thick slices
1/2 tbsp chopped garlic
2 tbsp dried prawns, soaked
1 pair Chinese sausage, sliced
500g spare ribs
3 cups oil for deep-frying

Seasoning :
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
400ml water

Method :

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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Braised Spare Ribs with Bean Curd Stick Recipe | Easy Asian Cooking

Home-cooked Braised Spare Ribs with Bean Curd Stick

Ever wonder what dried beancurd stick (bunched tofu skin or 腐竹) should be paired with when you found it laying in the kitchen cabinet just begging to be cooked? Well, I did few days ago. For mom, one of her favourite dish she is hounded to make again and again is frying this dried bean curd stick until it is firm and crispy, then stir-fry with assorted vegetables and turned it into vegan treat. For me, I am not going to replicate this contemporary fare and always on the look-out for alternative recipe to turn this bean curd stick into something else. When I chanced upon this recipe from Amy Beh and with all the trimmings come in handy, I made this dish into our lunch yesterday.

Bean curd stick is soaked until it's pliable, then braised together with spare ribs, dried chillies, star anise and cinnamon stick. The sauce mixture after braising is redolent of Shaoxing wine (绍兴酒, or Chinese sweet fermented rice wine), distinctive licorice taste from star anise, pungent taste from cinnamon stick and also tinged with heat and sweetness from dried chillies. Whilst the sauce flavors is seamlessly harmonized, I found the spare ribs' texture a bit hard to the bite, I reckon it's due to insufficient of braising liquid which is enough to cover the spare ribs (I only poured in 250ml of water to mix with sauce mixture) and maybe need to prolong the braising time to one hour. Despite this, the dish did satiate our taste buds.

Here's the how-to recipe for braised spare ribs with dried bean curd stick. 支竹(腐竹)焖排骨食谱

Ingredients :
500g spare ribs, cut into pieces
2 star anise (八角)
4cm cinnamon stick (桂皮)
5 dried chillies, cut into pieces
3 pieces of dried bean curd stick (支竹或腐竹), soaked and cut into pieces (a.k.a tofu skin, bean skim, yuba)
1/2 tbsp oil

Seasoning Mixture :
2 tbsp Shao xing wine (绍兴酒)
1 tbsp light soy sauce
1/2 tsp salt
1 tsp dark soy sauce
1 tbsp oyster sauce
400ml water

Method :

1. Heat up one or two tbsp oil in a skillet, saute star anise and cinnamon stick until fragrant. Then add in dried chillies, spare ribs and stir well.

2. Add in seasoning and simmer at medium heat for 30 minutes. Add in the soften bean curd stick and simmer for 15 minutes or until spare ribs are tender. Dish up and serve hot with steamed rice.

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