Sunday, May 10, 2009

Pork - Tang Chu Pai Gu

Roy. Im sorry i was lagging. But I really cannot find the recipe anymore. All this while, my cooking before this has never been measured. THIS IS ONLY AN APPROXIMATION...but i know u can cook!!!! So use ur tastebuds.......

This picture is one taken by Hui Yen when I cooked this dish in Glasgow.


1 kg pork ribs (cut in 2 inch pieces)
5 tbsp Shao Xing wine
2 tbsp salt
1 tbsp pepper
5 tbsp (or more) corn flour
5 tbsp soy sauce.

1 egg
10 tbsp flour

Sauce: (this one i really not sure, did not experiment recently. forgot the amount to put in)
5 pieces sliced ginger
3 stalks spring onion (chopped into 2 inch lengths)
1.5 cups water
3 tbsp plum sauce
2 tbsp shao xing wine
6 tbsp sugar
3 tbsp soy sauce
10 tbsp chinese black vinegar
3 tbsp corn flour
(add black vinegar, sugar, salt and plum sauce accordingly)

Preparation Methods:

Marinade the ingredients for half hour. Add beaten egg and flour. Stir and deep fry till brown under medium heat. Take out ribs.

Mix all the ingredients except cornflour, ginger and spring onion. (add more ingredients according to taste). Fry ginger and white part of spring onion with oil till fragrant. Add mixed sauce. Add corn flour (premixed with a bit of water). Reduce sauce a bit. Add pork and cook pork till sauce is reduced to desired thickness. Add more cornstarch if needed. Before serving, add rest of spring onion. Serve

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