Ingredients
500g Spare Ribs, cut into 2" pieces
8 Garlic Cloves
8 Shallots
2" Young Ginger
3 Chilli Padi (substitute with less spicy chillies e.g. large red chillies depending on your tolerance)
2 Water Plums (seeds removed and mashed)
3/4 Tbsp Salted Bean Paste (Tau Cheo paste)
2.5 Tbsp Plum Sauce (I used Lee Kum Kee Brand)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Dark Soy Sauce, for colour
2 tsp Cooking Oil plus 1 tsp Sesame Oil
1 Tbsp Cornstarch mixed with 2 Tbsp Water
Garnish
1 Stalk Spring onion, sliced
1 large red chilli pepper, sliced
Method
1. Chopped finely the garlic, ginger, shallots and Chilli Padi. Mix in the mashed water plums and tau cheo paste.
2. In frying pan, heat up 1 Tbsp of oil and fry the chopped garlic, ginger, shallots and chilli padi till fragrant. Add in Plum Sauce, sugar and salt. Taste and adjust accordingly. Turn off the heat and let it cool.
3. Next, marinate the pork ribs with dark soy sauce and white pepper powder. Add in the corn starch water to the pork ribs making sure they are well coated.
4. Add in the cooled sour plum paste.
5. Now, add in the oils and mix evenly.
6. Place the ribs onto a plate, spread them out evenly and steam on high heat for 18 minutes. Off the heat and leave the ribs in the steamer for another 5 minutes.
7. Serve hot with rice!