April 9, 2007
Steamed Ribs With Fermented Black Beans
I was at Koi Palace (Daly City) over the weekend for dimsum brunch and wow it was so crowded that I felt quite claustrophobic at the waiting area! The restaurant can seat 400 people, and I am sure there was another 400 people waiting outside. I was there at 10:45am, had queue# 80 and the queue# being called out at that time was # 53!!
Nevertheless, it was a great meal! It was also the first time I tried duck’s tongue. That was a bit spooky. I kept having an image of Daffy Duck sticking his tongue out when I was eating the duck’s tongue.
We did not order Steamed Ribs With Fermented Black Beans so I decided to make this dish myself today. This is the first time I am cooking with fermented black beans. I bought the dried ones because they were cheap (69 cents per packet - can use about 10 times). I just needed to soak them in water for a while then drain off the excess salt before I mash them up.
Ingredients (Serves 2-3):
- 1lb pork ribs (or approx 500g)
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2 red chillies (chopped)
- 2 tbsp fermented black beans (soaked, drained and slightly mashed)
Marinade:
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp cooking wine (I used rice wine)
- a few dashes white pepper
- 1 tbsp corn starch
- a few dashes of meat tenderizer
Seasoning:
- 2 tsp oyster sauce
- 1 tsp sugar
- a dash of vinegar (I used zhenjiang black vinegar 镇江香醋)
- a dash of sesame oil
- 2 tsp cooking wine
Cooking Method:
1. Marinate pork ribs for at least 30 mins.
2. Heat about 2 tbsp oil then stir fry ginger, garlic, chilli and fermented black beans until fragrant. Add seasoning and stir well, then add pork ribs and mix well.
3. Allow pork ribs to cook for about 2-3 minutes before transferring to a steamer to steam over high heat for about 20 mins.
4. Remove and serve. Sprinkle some chopped spring onions or excess chopped red chilli over the top if desired.
The Steamed Ribs With Fermented Black Beans was very tender and tasty! It’s really like what you can get from dim sum restaurants.
Bite This!
More recipes:
Black Bean Peanut Pork Rib Soup
Fish With Leeks And Fermented Soy Beans
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April 9th, 2007 at 1:52 pm
To: DaddyForever… I am still working on your music meme love. Will post it once I find my radio.
April 9th, 2007 at 7:16 pm
It was crowded like that during Chinese New Year. We had to wait an hour for a table.
April 10th, 2007 at 12:30 am
my godd, this one looks much m&t&juicier than the dim sum restaurants here, plus u added the extra fermented beans, yummysss ! :) *clap clap*
April 10th, 2007 at 12:44 am
yes, it looks yummy.
wah, so kia si lang many people waiting to eat there one ah?
This is not that almost chinese mall somewhere near El Cerito right? I remember going there once to eat chinese food. I can’t even remember was it El Cerito. haha…
April 10th, 2007 at 4:47 am
This is one of my favourite dishes of all time. This is the first time I’ve come across a recipe for steamed ribs with fermented black beans. btw did you use baby ribs or the normal (big) ones? :D
April 10th, 2007 at 6:38 am
DF:
That’s sooo crazy!!
MW:
And bigger portion too. More of everything :p
KM:
Ya.. it was really like a mob - flustered hungry Chinese and a few ang-mohs. El Cerito is on the East Bay. Daly City is more on the West Bay, between SFO and Frisko.
Anh:
I used baby ribs. More expensive but more tender than the big ones. :)
April 10th, 2007 at 10:01 am
I’ve been wanting to do this dish(the tau cheo version) for so long coz’ I used to eat this at my parents’ place back in SG. Pork ribs are actually in my grocery list next week :D
April 10th, 2007 at 9:30 pm
I brought some fermented black beans back from Malaysia this time but haven’t used it…what should I cook leh? Will have to think think.
April 11th, 2007 at 4:57 pm
I love that dish. It’s hard to find good fermented black beans here in the States.
April 13th, 2007 at 7:31 pm
I never had fermented black beans before. Well, maybe I have…at dim sum places.
My mom used to steam pomfret with fermented brown beans that come in a jar.
April 18th, 2007 at 2:02 pm
My my… you are my hero! Thanks for the recipe. Don’t play play, this dish is now available at Texas, USA. Err, my place that is. Again, thank you so much. My husband loved it.
April 18th, 2007 at 2:58 pm
Haha…you are welcome! I was so surprised by how tender the pork ribs turned out. Glad it worked out well for you too!
April 28th, 2007 at 9:20 pm
I used to go to Koi Palace at least once a month - but only on weekdays because it was always a madhouse on the weekends. I even saw tai-tai’s slide money to the hostess station and get the next table!!! maybe that is the trick, huh?
April 28th, 2007 at 9:52 pm
:O I gotta bribe the waitress to get a seat fast?!? Will $2 do? I guess that won’t work for me. I am too cheap :p
April 28th, 2007 at 10:07 pm
Hey Yich… how’s it going? Pork turned out tender for me too. Me no pork lover but hubby is. Hmm… the black fermented beans I used were brought from M’sia too. Glad I did so. Looking forward to more great recipes from you. Have a good weekend. Greetz from Plano, Dallas.
April 28th, 2007 at 10:18 pm
Whoosh! Thanks for the feedback :)
I am the pork lover. Hubby is the shrimp lover.
You have a great weekend too!