The pork ribs are tasty, aromatic, savoury and not spicy eventhough red chilli is added. Overall taste blends well with the sweet pumpkin flesh. Nice dish to serve with rice. I served this dish with Tea Leaf Rice [see previous post].
It is best to cook the pork ribs until soft before transferring to the pumpkin bowl so that the flavours are well absorbed by the pork ribs when the pumpkin is steamed.
Recipe adapted from the book Festive Temptations
Ingredients
[serves 3-4]
½ pumpkin [about 400-500 gm] – seeds removed
300 gm pork ribs – cut bite size pieces
1 tbsp each of chopped ginger, garlic and fermented black beans
1 red chilli – chopped [I add some chopped dried red chillies]
1 tbsp oil
Seasoning
1 tbsp fermented soy bean paste [taucheong]
1 tbsp each of cooking wine and light soy sauce
1 tsp each of sesame soil and sugar
¼ tsp pepper
100 ml water
- Heat oil in a non-stick pan, sauté chopped ingredients until aromatic.
- Add pork ribs and stir fry until well mixed with the ingredients.
- Add seasoning, stir fry to mix then add water.
- Bring to boil, then cover to simmer for 40 minutes or until pork ribs are tender.
- Thicken sauce with some cornstarch water.
- Transfer pork ribs and sauce mixture into pumpkin bowl.
- Steam over medium heat for 45 minutes or until pumpkin is cooked.
- Garnish with spring onions and chopped red chillies. Serve immediately with rice.
I'm submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with "Pumpkin"
I'm also submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours
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