08 May 2023Servings: 2 ~ 4 Pax
| Ingredients | Quantity | UOM |
| Part A | ||
| Pork Spare Ribs, Chopped into small pieces | 250 | g |
| Corn Flour | 30 | g |
| Salt | 5 | g |
| Sugar | 5 | g |
| Bean Curd (Tau Hwa), Cut into small cubes | 1 | pcs |
| Cooking Oil for frying | 300 | ml |
| Part B | ||
| Garlic, Chopped |
15 |
g |
| Ginger, Chopped | 15 | g |
| Chili Bean Paste | 20 | g |
| Hwa Teow Chiew | 20 | g |
| Sugar | 10 | g |
| Oyster Sauce | 5 | g |
| Seasame Oil | 5 | g |
Cooking Instructions:
1. Marinate Part A in a mixing bowl overnight.
2. Deep fry the pork spareribs and bean curd cubes sepeartely in hot oil till golden brown and set aside.
3. Mix Part B in a mixing bowl and add the fried pork and bean curd together. Mix well with the sauce and place mixture on a steaming plate to steam for 30 minutes.
4. Garnish with coriander leaves.
