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Ingredients
- Pork Ribs - 500 grams
- Dried Oyster - 10 pieces
- Chinese cabbage - 500 grams
- Mushrooms (soaked) - 8 pieces
- Fa chai (black moss,
hair weed) - 8 grams
- Black soy sauce - 1 tablespoon
- light soy sauce - 1 tablespoon
- Garlic (crushed) - 3 cloves
- Sugar - 1 tablespoon
- Salt and pepper to taste
- Cooking oil - 3 tablespoons
- Water - 600 ml
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Method
- Clean and rinse pork ribs then
season with dark soy sauce and sugar for 30 minutes.
- Rinse and soak fa chai
in hot water for 2 minutes, drain and set aside.
- Rinse and soak dried oyster in
warm water for 20 minutes.
- Heat 3 tablespoons of cooking
oil in a sauce pan then stir-fry mushrooms and garlic to
fragrant.
- Add pork ribs, dried oyster
and stir fry until pork ribs turn golden brown.
- Add 600ml of water to cover
all ingredients then turn to low heat and simmer for 1 hours.
- Add cabbage in and continue to
simmer for another 30 minutes until meat and vegetable soften
thoroughly and gravy dry up and thickened.
- Add fa chai and cook for
another 2 minutes and dish is ready to serve.
Fa Chai is commonly sold in most
Chinese provision shops.
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