CHINESE COOKING: You should be proud of serving this dish at home. It is generally not available any more in overseas Chinese restaurants these days. So please try it and enjoy.

SPARE RIBS WITH SWEET & SOUR SAUCE生炒排:

 

 

 

 

1 lb. meaty Chinese style spare ribs, cut between bones into serving-sized pieces

1/2  each green & red peppers, cut into rough cubes

2 slices canned or fresh pineapple, cut into pieces

1 green onion, optional, cut into lengths

1 clove garlic, crushed

seasoning for ribs:

    1/2 -1 tsp. each salt, sugar, tapioca starch & light soy sauce

    1/2 tsp. dark soy sauce

batter:

    1/4 cup tapioca starch

    3/4 cup flour

    1 1/2 tsp. baking powder

    1/2 tsp. salt

    1 tsp. sugar

    1 egg

    2 tbsp. cooking oil

    cold water

 

sauce:

    2 pieces of Chinese "brick" 片糖 sugar

    4 pieces of "haw" flakes 山渣片****

    2 tbsp. tomato ketchup

    1/2 cup of a combination of white vinegar & pineapple juice from canned pineapple

    1/2 tsp salt

    1/2 to 1 tsp. tapioca starch mixed with a bit of cold water

cooking oil for deep frying

 

 

****Haw flakes, made from the fruits of the Chinese hawthorn, are believed to have medicinal benefits. They are available in Chinese supermarkets & herbal medicine supply shops in dried form, or in candy form****

 

 

 

 

 

Add seasoning ingredients into spare ribs in a large bowl, mixing well to coat. Marinate for 30 minutes.  

 

Prepare batter by mixing flour, starch, baking powder, and seasoning with the egg and oil, using a wire-whisk to mix well. Add in cold water gradually, beating well to get rid of lumps with each addition. Add only enough water to make a batter that has the consistency of thick cream. Allow batter to rest for 30 minutes before use and stir again to mix before using.

 

Fill large saucepan or deep-fryer with enough oil for deep frying and heat it over high heat to 375 degrees or hot enough to sizzle rapidly and vigorously when a dry wooden chopstick is inserted to test readiness.  Transfer spareribs into batter, turning to coat each piece evenly. Carefully lower rib pieces into hot oil, 1 piece at a time, and cook in batches in order not to crowd the pot. Cook for 4 minutes or a little longer until pieces are no longer pink, golden coloured and crispy. Do not overcook. Remove cooked pieces with tongs or a strainer to drain on paper towels.

 

Heat 1 tbsp. oil over high heat until hot in another non-stick saucepan or wok. Cook garlic and peppers for a couple of minutes; then add in pineapple pieces and the green onions if using; tossing together for 1 minute or so.  Set aside and keep warm.

 

Rinse pan and add in sauce ingredients. Cook and melt brick sugar, haw flakes and salt in the vinegar & fruit juice solution over medium-low heat until totally dissolved. Taste and adjust sweet & sourness to taste, adding a little more vinegar if not acidic enough, or granulated sugar and/or a little water if too sour for taste.  Remove haw flakes if the dried forms are used. Thicken sauce with starch solution to slightly thick but not jelly-like consistency. Add in pepper mixture and the sparerib pieces. Toss and mix quickly to coat meat with sauce; then transfer to serving platter and serve right away.