I have a long list of steamed dishes. Simply love it because the preparation is easy and can be prepared ahead of time. Just add the seasoning, let it marinate in the fridge, when it's time to cook, put it into the steamer and my job is done.
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| That's how I prepared raw ingredients ahead of time. The miso salmon at the back was for dinner, the ribs was for lunch the next day ;) Photo taken: Dec 2016, during school holiday |
This recipe is adapted from my Black Bean Steamed Ribs recipe. Using Hoisin Sauce instead of black beans sauce, with a hint of sweet taste from the hoisin sauce, the steamed ribs goes well with a bowl of warm rice. My son loves this especially with the gravy in rice.
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Ingredients: ??
240g Pork Ribs ??/?? 240?
1/2 tbsp shredded Ginger ?? 1/2 ??
Seasoning: ??
2 tsp Hoisin Sauce ??? 2??
1 tsp Bean Paste ?? 1??
1 tsp Shao Xing Hua Tiao Cooking Wine ????? 1??
1 tsp Tapioca Flour ??? 1??
1 tsp Soy Sauce ?? 1??
2g Sesame Oil ?? 2?
1/4 tsp Dark Soy Sauce ??? 1/4 ??
Garnishing: ??
1/2 tbsp shredded Ginger ?? 1/2 ??
1 tsp chopped Spring Onion ?? 1??
1 tsp sliced Red Chili ???? 1??
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Method: ??
1. Mix all seasoning ingredients in a bowl. Add in pork ribs.
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2. Add in pork ribs, mix well.
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3. Transfer the ribs into a lined steam basket. Cover and chill in the refrigerator, let it marinate at least 4 hours or overnight.
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4. Add in shredded ginger, cover and steam in a hot steamer for 40 minutes.
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5. Remove the ginger. Garnish with spring onion, shredded ginger and red chili. Serve warm with steamed rice.
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