Steamed spareribs with sand ginger is
a delicious Cantonese dish. The main ingredients are spareribs and sand ginger.
Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor
to this dish.
It is one of four types of galangals,
a rhizome in the ginger family. Fresh sand ginger is paler in color on the
inside and woodier and coarser in texture than standard ginger. As a result, it
is more difficult to peel and grate.
Fresh sand ginger might not be available
at other places, so they will powder form instead. When dried, the flavor
becomes a little less intense.
I love how the fresh sand ginger
tastes when combined with other spices or ingredients to create the sauce for
meat.
Apart from the ribs, I also add glass
noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu
skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster
sauce.
You can use sand ginger marinade sauce as a dipping sauce in addition to steaming the ribs. I marinated the ribs using two to three teaspoons of the sauce. Halfway through, I put the remaining sauce on top of the ribs with one-third cup of water, let it continue steaming until it is done.
After steaming, water will be
extracted from the ribs. To prevent too
much water in the ribs, which would reduce the flavor of the sand ginger sauce,
and at the same time, I don’t want my ribs to be too dry. This is because the
glass noodles and the dried tofu skin will absorb the sauce as well. So, I add
a little water halfway through. If the
steamer plate has too much water, you can taste it and add salt to balance it
out.
Trust me, this steamed sparerib with sand
ginger is simple to make and delicious and is a home-cooked dish suitable for
all ages, will definitely boost your appetite.
INGREDIENTS
900g spareribs
30g glass noodles
100g dried tofu skins
80g sand ginger, chopped
5 shallots, chopped
3 bird eye chilies, diced
1 tbsp mince sand ginger leaves
(optional)
2 tbsp oyster sauce
1 tbsp light soy sauce
50ml cooking oil
1/3 cup of water
METHODS
1. Combine the cornstarch and water
with the ribs. Let it soak for 15 minutes. Wash off the blood and drain it for later use.
2. Chopped the shallots and the sand
ginger.
3. Slightly mince the sand ginger
leaves.
4. Combine all the ingredients (step
2 & 3) in a heatproof bowl.
5. Heat up some oil in a saucepan,
once the oil starts bubbling
6. Carefully pour the oil into the
bowl of mixed spices. The oil will bubble for a few seconds and cook the
spices. Then add the oyster sauce and light soy sauce, stir with a spoon so
that all the ingredients can absorb the flavor of the hot oil.
7. Cut the softened glass noodles and
dried tofu skin into short length.
8. Combined the clean spareribs with 2
tablespoon of the sand ginger sauce (step 6) and 2 tablespoons of cornstarch.
Mix it well.
Note: Reserve some of the sand ginger
sauce for topping later as well as for the dipping sauce.
9. Put the softened glass noodles on
a heatproof plate, followed by the tofu skin and spareribs.
10. Add an appropriate amount of
water to the steamer and boil over high heat. Put the spareribs on the steamer
rack. Steam the spareribs for 30 minutes or until the ribs are cooked through.
11. Add 1/3 cup of water together
with the leftover sauce to the top halfway through and let it continue steaming
until it is done.
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