Friday, November 20, 2009

A Dimsum Favorite - Spareribs with Black Bean Sauce

Everytime we go to a Chinese dimsum restaurant, my family tend to order our favorites: Siomai dumplings, Chicken Feet, and Steamed Spareribes in Black Bean Sauce. Tender morsels of meat clinging to ribs with tasty sauce... my mouth is watering just thinking about it.

Just in case you don't know, these black beans are the Chinese fermented black beans. They're extremely salty and should be rinsed before use. The beans have a very nice, savory taste that blends well with many foods. It is also used in the spicy Mapo Tofu dish.

Steamed Spareribs With Black Bean Sauce (Dow See Jing Pie)


1/2 kilo Spareribs
1 Clove garlic, minced fine
2 tablespoon Salted black beans
1 tablespoon Fresh ginger, minced
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 tablespoon Chinese rice wine or Sherry

Here's how to fix it:
1. Have your wok ready by filling it with water halfway and letting it boil. You can also use a steamer for this.
2. Cut the spareribes into into 1-inch pieces. To make it easier for you, have the butcher do this. Trim off fat.
2. Place spareribs in a heat proof dish.
3. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and sherry. Mix with spareribs.
4. To cook the dish, place the sparerib dish on steaming rack in wok. Cover. Steam for 30 minutes.

This is a great side dish for rice, either steamed or Chinese Fried Rice.

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