PLUM SAUCE PORK RIBS - 蘇梅醬排骨

Ingredients: (Serving 4-5 pax)

3 sticks              Pork Rib Bones with flesh - cut into 2"-3" lengthwise (From wet
                          market or can get 2 packs from supermart ready packed-poultry section)
                          Oil for frying.
1/2  pc.               Red Onions - cut into slices.
                          Pinch of salt.

Gravy Sauce:

1/2 bottle           Plum Sauce. )  Can adjust       )
(130+gm)                                                          )   Mix well
3/4-1 tbsp.         Sugar.         )  to own taste     )
100ml                Water.         )                          )

Garnishing: (Optional)

Slices of cucumber, tomatoes or spring onions.
(Selecting own favourites)

Marinade:

Salt, pepper, Shao Hsing Wine.

Methods:

1.                   Marinade pork ribs with salt, pepper & Shao Hsing wine. Set aside
                      for 10mins. (Use this time to prepare garnishings)

2.                   Heat wok with oil. Slowly slide in marinated pork ribs to fry. Slightly
                      stir & fry the ribs till golden brown.

3.                   Drain off access oil & dish out on a plate. Set aside for later use.
                   

4.                   Pour out extra oil, using same wok with 1 tbsp oil. Add in onion slices,
                      stir-fry a little, sprinkle little salt. Lastly add in gravy sauce. Lower heat,
                      now can let the fried ribs join in. keep stirring till it boils & gravy
                      a little thicken.

5.                   Turn off heat. Dish out on a plate.

6.                    Garnish it & served.

STIR - FRY SLICED FISH WITH GINGER & SPRING ONIONS - 姜葱炒生鱼片

Ingredients: (Serving 3-4 pax)

400+ gm         Sliced Fish (生 鱼)
                       (Fish of own choice)

2 stalks           Spring Onion (Cut into 2" length)
2 pcs              Ginger (Sliced)
2-3 cloves       Garlic (Chopped)
2-3 tbsp          Sesame Oil

Marinate:

Pepper
Salt
Cornflour

Seasoning:

1 tbsp             Oyster Sauce
1 tbsp             Shiao Heng Wine
100ml             Water

Methods:

1.                 Marinate sliced fish with pepper, salt, cornflour. Set aside.

2.                 Heat up wok with sesame oil. Add in garlic, ginger, stem of spring onion,
                    saute till fragrant.

3.                Add in marinated fish.  Stir fry a while, then add in seasoning, spring onion
                   leaves.
                   Continue stir fry till gravy partially absorbed.

4.                Dish out on a plate & served.