Learning experience:
This is my first time using baking soda to clean the ribs. Apparently, this will help to remove any strange smell and blood settlement from the pork.
I made a big booboo when cooking this dish. The second I lower the ribs into the oil, I knew right away something was wrong! I totally forgot to coat them in flours before lowering it to the oil so I had to remove it and add in the flours, but I think it was too late because some areas, the flours did not adhere.
Overall, the dish is very tasty, thanks to a couple of hours to marinate it.
I also sieve out those garlic bits and my girl commented it was good.
This is the first time I used glutinous rice flour as a coating. Since I made a blunder, I couldn't really tell the texture. So if you are trying it, can you feedback please?
What you need:
600g baby back ribs½ tsp baking soda
1 stalk spring onion15g ginger, skinned and cut to pieces50g garlic, skinned30g water
1 tsp salt1 tsp pepper1 tsp sugar1 piece fermented beancurd3g oyster sauce8g cooking wine6g soya sauce1 egg
30g potato starch35g glutinous rice flour
Method:
Chop up the ribs to your preferred size, add in baking soda and give it a rub. Add in water and wash for 2 mins to clear off the blood from the bones. Discard water and rinse off well. Drain.
In a blender, add in spring onion, ginger and garlic and blend to a paste.
Combine seasonings into a bowl. Adjust the saltiness to your liking.
Add seasonings to the ribs together with the garlic paste. Mix well and chill for 2 hours.
Add in flours and mix well.
Heat up a wok with oil to 150°C.
Lower heat to med small and fry ribs for 3 mins.
Remove and drain.
Heat oil again to 180°C and fry ribs for 10 secs.
Enjoy!