Taiwanese Style Steamed Pork Ribs With Yam

I discovered a new recipe to be added to my dinner menu list.  It is a Taiwanese style of steamed pork ribs with yam.  A very flavourful dish and for me it's a new way of cooking pork ribs. I like new ideas when in comes to cooking for dinner.  Firstly, the pork ribs has to be marinated with the marinade ingredients for at least 30 mins or more.  While the ribs are resting with the marinades, prepare the pan fry the glutinous rice and rice with sichuan peppers till golden brown. Use the chopper, blend it coarsely.  Before steaming add to the marinated ribs.  Simple and easy to prepare dish. A new dish to be added to my dinner menu list.  You can try this dish if you are adventurous like me, testing new recipes for the family.

blend the pan fried glutinous rice, rice and sichuan pepper

coarsely to be added to the marinated ribs

 a few mins before steaming

best to marinate the ribs for at least 30 mins

or overnight for better taste and flavour

you can cut the yam to bite size if you desire

 mine was a bit chunky

place the yam pieces on the bottom layer and

place the marinated ribs over the surface of the yam

 Steam for 40-45 mins until the yam are soft

and ribs are cooked thru

garnish with chopped spring onions 

yummy piece of pork rib coated with the glutinous rice

Taiwanese Style Steamed Pork Ribs With Yam

Ingredients:

500 gm of pork ribs - clean off bone chippings and blanch with hot water
, drain off excess water

1 small yam (300gm) - cut into small chunks or as desired

(A)marinade ingredients  

3 tbsp of light soy sauce

2 tbsp of chinese rice wine

4 cloves of garlic - chopped

2 tbsp of  preserved black beans ( tou si )

1 tbsp of brown sugar

Pan toast till light golden brown , cool down and blend coarsely

(B)

50 gm white rice - wash, rinsed and drip dry

25 gm glutinous rice - wash, rinsed and drip dry

1 tsp sichuan pepper

40ml water

1 tsp of sesame oil

Garnishing

chopped bird's eye chillies

chopped spring onions

Method:

Marinate the cleaned Pork ribs with ingredients (A) for at least 30 mins .

Before steaming, add in the coarsely blended pan toasted glutinous and white rice to the marinated ribs, add in the water and sesame oil till well mixed.

Arrange the chunks of yam on the bottom of steaming glass tray or any steaming deep plate you desired, add on the well marinated pork ribs on top of the yam. Steam over hot boiling steamer for 40 to 45 mins till yam has softened and ribs and the rice are cooked through.  Garnish with the spring onions and chillies . Serve hot!

 Enjoy!

Vegetarian Braised Yam And Beancurd Skin (豆包）

Saw this recipe on Veronica's blog -  Minty's Kitchen and I fell in love with her simple to make Braised yam and my all time favorite fresh beancurd skin aka 'dou bao' .  Yam being my favorite tuber too, I decided to try her vegetarian dish and no regrets....the only regret is I did not make more gravy and the 'dou bao' absorbed  all the gravy . Nonetheless, it was flavors packed and darn delicious.  Love every mouthful, even a meat eater like the Wild Boar loves it :)  A keeper no doubt.

Thanks Veron for sharing such a delicious and healthy recipe :)  

The fresh ' dou boa ' can be bought from a van outside the Kg.Simee wet market in Ipoh.  Be there early as the man will drive away after 9.30am to sell at another location.  

I am lucky to be able to buy

fresh beancurd skin ' dou boa ' 

the beancurd skin has to be deep fried first before braising

after deep frying , make sure to drain off excess oil

sandwich them alternately with a piece of yam and 

a piece of fried 'dou boa' in a bowl

pour in the seasoning sauce mixture onto the 

yam and beancurd skin, cover with aluminium foil

and steam for an hour

Vegetarian Braised Yam And Beancurd Skin (豆包）- adapted from Minty's Kitchen

Ingredients:

1/2 a yam, sliced into 8-10mm thick

1 pack (300g) of bean curd skin (fresh soy chip / 豆包), squeezed dry

3 cloves garlic, minced

3 shallots, minced

small knob of ginger, minced

cooking oil

sesame oil

Sauce: (Please adjust seasoning to taste)

1 cup water

1 tbsp Chinese cooking wine

1 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tbsp red yeast rice paste (or red fermented bean curd - "nam yue")

a little rock sugar 

pepper

• Fry the yam pieces and bean curd skin ('dou bao') until light brown.  Set aside.
• With a little oil and sesame oil, stir fry minced ginger, shallots and garlic.  Then add in sauce and boil until sugar dissolved.  Set aside to cool slightly.
• Coat fried yam pieces and 'dou bao' with sauce and arrange neatly in a bowl.  Pour remaining sauce over the yam and 'dou bao'. Cover with a plate.  Steam for about 1 hour or until yam is soft.
• Invert the steam yam and 'dou bao' onto a plate and serve.

Enjoy!