Sunday, September 28, 2014

Steamed Spareribs with Black Beans

I already know how to cook the Steamed Spareribs with Black Beans!

I searched online and found an easy recipe. (

I did not have the exact same ingredients and just substituted what I had at home.

Steamed Spareribs with Black Beans

500 g. Boneless regular spareribs

1/2 t. Baking soda

2 T. White sugar

1 t. Fine salt

Dash of pepper

1 1/2 t. MSG but the recipe used chicken powder

1 t. Sesame oil

2 cloves garlic, chopped

3 T. Cornstarch

1 T. Fermented blacks beans, rinsed and drained

Red pepper or chili, finely sliced

Soak the meat with the baking soda for 30 minutes then rinse well. Drain.

Rub the meat with sugar, salt, msg or chicken powder, pepper, garlic and sesame oil.

Add the cornstarch, cover and refrigerate for 1 hour.

Transfers into a heat proof dish. Add the black beans and red pepper on top.

Cover with cling wrap and steam for 20-30 minutes over high heat. Make sure the water is boiling before you put the heat proof dish in the steamer.

The meat was so tender! Even people with no dentures can eat it! Hahahahaha!

I dipped it in light soy sauce with Calamansi and chili garlic.

I also ate it with Garlic Kang Kong.

Garlic Kang Kong

2 T. Cooking oil

3 cloves garlic, finely chopped

1 bunch Kang kong, leaves only

Brown the garlic in oil, set aside.

Saute the Kangkong leaves in the oil until dark green, probably 1 minute over high heat. Push to one side of the pan and add sauce. When it starts to bubble, toss in the leaves briefly. Transfer into a serving dish and top with the toasted garlic.


1 t. Pantai oyster sauce

1 t. Lee Kum Kee hoisin sauce

1 t. White sugar

1 t. Thai fish sauce

Mix all the ingredients in a small bowl.

I did not eat rice with the spareribs and kangkong!

I can just imagine the spareribs with freshly steamed white rice!!! Ahhhhh..... Delicious!




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