Pages

▼

Friday, March 9, 2012

Ribs and Bean Paste Stew 黄豆酱炖排骨 - Pork Ribs # 3

My hubby asked for more rice with this.
I could almost drink the gravy like soup and drenched my rice with it, of which something I rarely do except with curry.



I was "captured" by this recipe because of the use of bayleaf in a Chinese pork stew.
Bayleaf ??? Oh yes, and it really does give the good old bean paste ribs a new twist. Doesn't taste like the usual one that every mom cooks.

I did some modifications to the method bcause the original source didn't saute the aromatics, something that I will prefer doing. And I didn't parboil the ribs. Since there were no amount of ingredients given in the source, I eyeballed it by looking at the pictures. I've cooked this twice and both times using the same amount of ingredients, came out the same way, not much different.

The gravy is meant to be soup like (like how it is in the source), so I hope you will not thicken it. Drench it with your rice.. it's delicious.
Or even noodles :)


Ribs and Bean Paste Stew 黄豆酱炖排骨
Recipe source: Wendyywy
Original inspiration from: houtianfang (no ingredient amount was given)

500gm pork ribs
50gm ginger (2 inches), peeled and smashed
2 shallots, peeled and thickly sliced (4mm)
4 gm dried chilli (about 4 regular sizes ones, mine were short, so I used more than 4), seeds removed and rinsed.
1 bay leaf
1 star anise
50gm whole bean paste (I heaped Chinese soup spoon)
1 tsp sugar
1 Tbsp Shao xing wine
Salt to taste (how much depends on water level and the saltiness of your bean paste)
Handful of coriander

1. Heat pot with 2 Tbsp oil. Put in sliced shallots and ginger and fry until fragrant.
2. Put in dried chilli and bean paste and fry for a while.
3. Put in pork ribs and cook until the surface looks opaque.
4. Pour in enough water to cover and put in bay leaf, star anise, shaoxing wine and sugar.
5. Bring to a boil. Simmer on low heat for 1 hour or use a pressure cooker for 5 minutes.
6. Do final seasoning with salt and sprinkle on coriander and it’s ready to serve.

*to get a clearer ‘soup like’ stew, parboil the ribs and drain before use.





Oh yes... I'm taking a short break
It's mid semester break for my girls and I'll be enjoying the break with them.
Longer sleep in the morning, LOL.

Happy Holidays to all Malaysian Parents
See you all on 18th March 2012
you page html code
at

40 comments:

  1. PeteMarch 9, 2012 at 11:50 AM

    I love this.....can eat 2 bowls of rice...lol!

    ReplyDelete
  2. MelMarch 9, 2012 at 1:40 PM

    I bet this must be really delicious when you said you can drink the gravy like soup. Of course, I am going to cook this soon too. Your dishes always makes me wanted to cook the same like yours! Thank you lots and lots Wendy!

    ReplyDelete
  3. choi yenMarch 9, 2012 at 3:59 PM

    i think the gravy is too salty to drink it alone, hehe ^__*

    ReplyDelete
  4. WendyinKK March 9, 2012 at 4:20 PM

    Pete,
    Like my hubby lor :)
    Eat lots of rice


    Mel,
    I hope urs turn out well


    choi yen,
    how salty this is, depends on how much salt u put in. The bean paste alone won't be very salty. Like I said, the amount of salt is up to you, use it or none at all, it depends on the gravy amount and the bean paste itself.

    ReplyDelete
  5. Chelsina KMarch 9, 2012 at 5:10 PM

    It certainly looks yummy and it amazes me that you use western herbs like bayleaf to mix in chinese dishes. gonna try it 1 day.

    bean paste means taucu?

    shall salute u. all the food looks so tempting. i wish i can be as rajin and as talented as u. Gosh, i will only cook when my cooking mood comes. :P

    ReplyDelete
  6. WendyinKK March 9, 2012 at 9:32 PM

    Chelsina,
    It's surprising, isn't it?
    That's what attracted me to try this recipe.

    Yes, bean paste is English for taucu

    I cook to feed my family, it's a chore.

    ReplyDelete
  7. lenaMarch 9, 2012 at 9:45 PM

    i've tried bay leaf once to cook pork trotter and the rest of the ingredients were garlic, szechuan pepper, also cannot remember what else , that was so many years ago but no bean paste and the dish tasted a little odd. Just couldnt tell what caused that taste..maybe it's a combination of all..but now after hearing what you said here, i might like to try bay leaf again.

    ReplyDelete
  8. Sharon @ Feats of FeastsMarch 9, 2012 at 11:23 PM

    Im sooo gonna make this since hubster loves his gravy.... happy holidays to you.

    ReplyDelete
  9. WendyinKK March 10, 2012 at 12:03 AM

    lena,
    Hmmm.. sometimes flavour combos are funny.
    Hard to say. I'm sure the problem is with the recipe, not with ur skill, U can cook really well.


    Sharon,
    Haha.. let him flood his rice with this.
    Same to u! but makes no difference yet right?

    ReplyDelete
  10. ElinMarch 10, 2012 at 12:20 AM

    wow...this is nice with noodles !!! yea, something different with the bayleaf. I am sure it taste good. Have bookmarked it !

    ReplyDelete
  11. mmmyenMarch 10, 2012 at 10:54 PM

    hi,

    can use the dried bay leaf?

    thanks

    ReplyDelete
  12. WendyinKK March 11, 2012 at 1:02 AM

    mmmyen,
    FRom the pictures, you can see my bay leaf is brown. Fresh ones are green.

    ReplyDelete
  13. mmmyenMarch 11, 2012 at 3:22 PM

    hi wendy,

    hahha, so blur of me..

    ok, i guess i got the answer..thank ya~~

    ReplyDelete
  14. Shu HanMarch 11, 2012 at 5:39 PM

    this looks nonya to me! is it slightly nonya-influenced? I love it! I made somethign similar before using pork belly, but it was from an old peranakan cookbook!

    ReplyDelete
  15. AnonymousMarch 11, 2012 at 5:46 PM

    Hi Wendy

    I see a star anise in your photo but not in the recipe... Do you include the star anise ?

    Thanks
    Chris

    ReplyDelete
  16. WendyinKK March 11, 2012 at 11:46 PM

    Shu Han,
    This recipe is taken from a mainland Chinese blog of which I am sure is not of nyonya origin :)
    A lot of Sichuan dishes involves chilli and also bean paste. BTW, the ingredients besides the bay leaf is very common in every Chinese household, and beanpaste pork belly is really very very common.



    Chris,
    Thank you very much for pointing out my mistake.
    I had it rectified.

    ReplyDelete
  17. CarolineMarch 12, 2012 at 9:32 AM

    Hi Wendy Thanks alot for another lovely recipe. Before I cook this, is this dish spicy?
    Thanks.
    Caroline

    ReplyDelete
  18. WendyinKK March 12, 2012 at 11:10 AM

    Caroline,
    Depends on heat tolerance.
    It's mild for me.

    ReplyDelete
  19. EdithMarch 12, 2012 at 1:08 PM

    You are right. Bay leaf being used. Really something new.

    ReplyDelete
  20. Pei Qi SmileMarch 12, 2012 at 9:19 PM

    wow...thanks for sharing...looks delicious!!

    ReplyDelete
  21. Alan (travellingfoodies)March 13, 2012 at 6:41 PM

    wah! 1 hour over slow simmer compared to 5 mins with a pressure cooker! Really such a big difference huh!?

    ReplyDelete
  22. WendyinKK March 13, 2012 at 9:07 PM

    edith,
    Yup, that's the special part of this


    旆琦,
    U're welcomed


    Alan,
    Yeah, try cooking beans, swapping 15 mins for 3 hours of simmering.

    ReplyDelete
  23. AnonymousMarch 15, 2012 at 4:39 PM

    My mom used the same recipe using pork leg and adding assam water minus the bay leaf.

    ReplyDelete
  24. WendyinKK March 16, 2012 at 5:22 PM

    Anonymous,
    that's totally another recipe.
    :)
    that is assam pork trotters.
    there are many ways to cook different parts of the pork and each is individual.

    ReplyDelete
  25. estherMarch 20, 2012 at 2:22 PM

    my kid really ask for MORE RICE for this dish eventhough a bit spicy for him. Thx...

    ReplyDelete
  26. AnonymousMarch 20, 2012 at 2:43 PM

    Someday I am gonna try this. Looks damn Shiok! Will it be too spicy for kids with the amount of dry chilli added?

    Cheers!
    DavidKoh

    ReplyDelete
  27. WendyinKK March 21, 2012 at 12:25 PM

    DavidKoh,
    For kids, it might be spicy. But depends on the kid themselves too, some kids like it spicy.

    ReplyDelete
  28. AnonymousMarch 21, 2012 at 2:09 PM

    I like this flavour. It tastes herbal. I finished the gravy with rice. My family enjoys this dish. Anymore food recipes like this?
    Thank you for sharing.

    ReplyDelete
  29. WendyinKK March 21, 2012 at 2:22 PM

    anonymous,
    herbal? ok.... but I don't find it herbal, more like aromatic.
    Go through the index to find something to your liking.

    ReplyDelete
  30. AnonymousApril 1, 2012 at 10:21 PM

    I have been to 2 Asian Grocery stores and asked for whole bean paste and neither of them has heard of it. Can you please give me more information on what and where it is I can get the bean paste.

    Thanks

    Mel

    ReplyDelete
  31. WendyinKK April 2, 2012 at 9:57 AM

    Mel,
    I have never lived overseas, hence will not be be familiar with where you can buy ingredients.
    You can see the type of paste in the picture.
    Here, there are 2 types of bean paste, one is mashed up, the other type is where the beans are whole, just like in the picture, but the label doesn't state so, you have to see it yourself. Maybe ask for "DouBanJiang", then you look at it, see whether it's mashed up beans or whole beans.

    ReplyDelete
  32. AnonymousApril 2, 2012 at 7:31 PM

    Thanks WendyinKK, I am in Melbourne Australia with lots and lots of Asian Grocories but all I could find was Spicy Bean Paste (Taucu Pedros)which I am using to cook the ribs tonight so fingers crossed it works, Looking forward to eating it tomorrow night for dinner with lots of rice :)

    ReplyDelete
  33. AnonymousApril 9, 2012 at 1:57 PM

    U can get the taucu from kings way street glen waverley wing Sam Chinese grocery store

    ReplyDelete
  34. AnonymousMay 11, 2012 at 1:30 PM

    Thanks WendyinKK, I work at Penang...alone miss this food with the family....Today try your this recipe...WoW...i take two bowls rice ... God Bless you.

    ReplyDelete
  35. WendyinKK May 11, 2012 at 1:32 PM

    Anonymous in Penang,
    Glad u liked this
    God bless you too

    ReplyDelete
  36. WendyinklOctober 11, 2012 at 4:09 PM

    Hi Wendy,

    Am writing to you as am cooking this dish of yours. Pork ribs boiling and my nose is appreciating the smell!
    Anyway I just want to Thank you for all the wonderful and easy to make recipe! Am currently pregnant and accidentally stumbled upon your blog and have been cooking all the good good food for the past 2 months! My kids and husband benefitted so much frm this - no more daily fry vege with steam fish. Well, even my 5 year old son to me the other day," mummy you are the best cook I have ever seen! I shall not call you 'Mummy' but 'Super chef''

    So thanks Wendy for your wonderful recipes!!!

    From - Wendy in KL

    ReplyDelete
  37. WendyinKK October 12, 2012 at 11:44 AM

    Wendyinkl,
    LOL.
    I am so glad you're enjoying ur pregnancy with food. My appetite is quite pathetic whenever i get pregs.
    All the best in your pregnancy, best of health to u :)

    ReplyDelete
  38. AnonymousDecember 5, 2012 at 9:33 PM

    Thanks for your recipe - it is yummy ! my family members like it very much.
    I use soft bone 软骨 instead of Ribs, I also replace whole bean paste to miso as I do not have it. My next dish will be your Tomato Braised Ribs 番茄焖排骨..^O^
    From,
    Agnes Quek from Singapore

    ReplyDelete
  39. UnknownNovember 9, 2013 at 6:28 PM

    If I don't have bay leaf at the area that I live, what can I substitute it with?

    ReplyDelete
  40. WendyinKK November 10, 2013 at 9:21 PM

    Wu Siya,
    Omit it. Other spices won't give the same smell

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.