Monday, April 17, 2006

Pai Gu Wang

Yesterday I tried another spare ribs recipe, tweaking the Pai Gu Wang recipe from Jingle's Blog. Spare ribs were used to substitute the pork chops in that recipe, hence, I added a tablespoon of ginger juice to tenderise the ribs. I also omitted the A1 Sauce called for in that recipe.

A very yummy dish, especially with the use of Lea & Perrins Worcestershire Sauce, which made the sauce extra tasty.

Pai Gu Wang

550g of spare ribs

1/2 tsp sugar
1/2 tsp salt
1 tsp custard powder
1 egg
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp ginger juice

2 tbsp tomato sauce
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP sauce
3 tbsp sugar
6 tbsp water


Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.

Mix the sauce ingredients in a bowl and set aside.

Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.

Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.

Serve hot.


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