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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Clay Pot Chicken with Chinese Sausage Recipe | Easy Asian Cooking

Chinese sausage exudes greasy sweetness and is perfectly paired with chicken, imparting a unique sweetness and chewy texture to this savory dish.

Chinese sausage (waxed sausages or lap cheong) is flavorful on its own, you don't need any fancy recipes or prominent ingredients to disperse the flavor.

There are some varieties in cooking Chinese sausage, as simple as slicing and stir-frying with veggies (baby bok choy, cabbage shreds, leeks, snow peas, bamboo shoots etcetera), used for fried rice noodles or rice, an interesting accompaniment with waxed duck or chicken, steaming on top of rice to make it into one-pot dish, grilling over charcoal, made into puffy Chinese sausage roll, coupling with omelette or pairing with seafood (shrimp, scallops etcetera).

You might have a second thought when come to this greasy dried pork sausage due to its colourings, preservatives and highly seasoned. I think you'll feel less sinful if you cook it first to render out the fat before adding it to stir-fries or any other dish. You can either steam the Chinese sausage first or quickly blanch it in boiling water. Well, it really comes down to personal preference when cooking Chinese sausage, some people find the fat unhealthy, but on the other hand, fat imparts flavor in a dish. As for me, I opt for the later, besides discards some amount of fat, it also softens this dry and hard Chinese sausage when I first grabbed from a groceries store in a wet market in Lip Sin, Bayan Lepas.

This is another quick and easy recipe, if you do not wish to labour extensively in your kitchen.

瓦煲蜡味鸡食谱

Ingredients :
2 chicken whole legs, cut into pieces
6 button mushrooms, cut into half
1 pair Chinese sausage, sliced thickly
5 cloves garlic, minced
5 shallots, minced
1 tbsp oil
250ml water

Seasoning :
2 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tbsp sesame oil
1 tsp oyster sauce
dash of pepper
1 stalk spring onion, cut into approximately 4cm in length

Method :

1. Heat up 1 tbsp oil in clay pot, saute garlic and shallots until fragrant. Add in chicken and stir well.

2. Add in Chinese sausage, button mushrooms, water, seasoning and bring to boil. Lower the heat and cook until the gravy is thick. Add in spring onion and mix well. Dish up and serve. This dish goes well with steamed rice.

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