Steamed Rice with Pork Ribs and Fermented Black Soybeans
豉汁排骨蒸饭
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/douchi.
- Ingredients – for 2 serving
Pork ribs, 300g;
Rice, 180g;
Water, 290ml
Fermented black soybeans/douchi, 2tsp;
Garlic, 1 clove;
Light soy sauce, 2tbsp;
Chinese cooking wine, 1tbsp;
Cornstarch, 1tsp;
Sugar, 1tsp;
Thai red chili, 1, optional;
Spring onion, half stalk, optional.
How to do –
1.Pork ribs chopped in bite size, you may ask your butcher for help. Mix them with 1 tsp of cornstarch, 2tbsp of light soy sauce, 1tbsp of Chinese cooking wine, 1tsp of sugar, sliced garlic, mix well and marinade overnight or at least for 1 hour;
2.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; Then mix them with the marinated pork ribs and chopped chili;
3.Jasmine rice washed in running water, rinsed and drained;
4.Rice put in 2 small rice bowls equally, don’t press down firmly, add about 145ml water in each. steam for 10 minutes in high heat till the rice half set;
5.Place the ribs on top of the rice. steam for 15 more minutes in high heat then turn the heat off, let them sit with lid on for 5 more minutes. Sprinkle some chopped spring onion on top then serve hot right away.
