Wednesday, 7 May 2014

莲藕焖排骨 ~ Simmered Ribs with Lotus Root


 
 

食谱取自 北马有佳肴@ 94

莲藕焖排骨

材料:
莲藕  300g
排骨  300g
腐乳  5
蒜茸   1/2 汤匙
清水  1 公升

 
调味料:
蚝油   1 汤匙
生抽   1 汤匙
老抽( 黑酱油 1 茶匙
  1 茶匙
绍兴酒   1 汤匙
麻油  少许

装饰料:
青葱和红辣椒丝适量

 
做法
1.连藕去皮,切块。排骨略拍,让肉质松软。

2.烧热2汤匙油,爆香蒜茸和腐乳后,加入莲藕和排骨炒至肉变色。 1
                 


~ 1 / picture 1 ~

3 加入调味料拌炒至均匀混合,倒入水煮至滚,加盖子,转小火焖45分钟至莲藕松软。盛入碗中,以青葱和红辣椒装饰即可。

 
Recipe source : North Malaysian Delights @ page 94

Simmered Ribs with Lotus Root

Ingredients :
300g lotus root
300g pork rib
5 pieces fermented bean curd
1/2tbsp chopped garlic
1 litre water

Seasonings :
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp ShaoXing wine
a pinch of sesame oil

Garnishings :
some shredded spring onion and red chilli


Method :
1. Peel lotus root and cut into pieces . Slightly smash the ribs to soften the meat .

2. Heat 2tbsp oil in a wok , sauté chopped garlic and fermented bean curd until fragrant , add in lotus root and rib to stir-fry until the meat turns pale . ( Picture 1 )

3. Add in seasoning and stir-fry evenly , pour in water and bring to boil . Cover with lid , switch to low heat and simmer for 45 minutes until lotus root turns soft . transfer to a bowl , garnish with spring onion and red chilli . Serve .
 
 
This post is linked to Cook-Your-Books # 12 , hosted by Joyce from Kitchen Flavours Joyce from Kitchen Flavours .