Steamed Rice with Pork Ribs with Fermented Black Soybeans
Yum-cha (tea-drinking in English) in Dim-sum House or Cantonese Tea Restaurant in weekend mornings is a family gathering tradition in Cantonese speaking regions. When we go yum-cha, we usually eat savoury and sweet dim-sum, usually steamed, pan-fried, deep-fried and baked, served in bamboo steamers and small containers. Among all categories, steamed rice is the one that can be made easily at home without particular professional culinary skill. When kids and younger generations of the family are tucking in fancy dim-sums, senior generation, usually male, my dad and granddads, would order steamed rice with pork ribs and fermented black soybeans.
Ingredients – for 2-3 serving
Pork ribs, 300g;
Fermented black soybeans, 2tsp;
Garlic, 2 cloves;
Light soy sauce, 1tbsp;
Chinese cooking wine, 1tbsp;
Sugar and salt;
Thai red chili, 2, optional;
Spring onion, half stalk, optional.
How to do –
1. Jasmine rice washed and drained;
2. Pork ribs chopped in bite size, you may ask your butcher for help. Mix them with 1 tbsp of cornstarch, 1tbsp of light soy sauce, 1tbsp of Chinese cooking wine, 1/2tsp of sugar, 1/3tsp of salt, sliced garlic, mix well and marinade overnight;
3. Prepare the fermented black soybeans the other morning. 1tbsp of oil in hot saucepan, put in 2tsp of fermented black soybeans and 1/2tsp of sugar, fry in medium high heat till fragrant;
4. Rice put in 3 small rice bowls equally, don’t press down firmly, add about 70-75ml water in each. steam for 10 minutes till the rice half set;
5. Mix the marinated pork ribs with sautéed fermented black beans and chopped chili, place on top of the rice. steam for 15 more minutes in high heat then heat off, let then stay with lid on for 5 more minutes. Sprinkle some chopped spring onion on then serve hot right away.