Covid numbers are once again on the rise as of late, and it’s now more important than ever to keep doing our part to help curb the spread of the disease. Avoid going out unless absolutely necessary and always adhere to SOPs and practice social distancing.
To those who may be struggling with spicing up the menu for their families in this time, worry not! Margarita is once again back to share another of her recipes!
Penang Hokkien Mee With Braised Spare Ribs
By Margarita Lee
- 30 Dried chillies (seeded and soaked to soften)
- 10 Fresh chillies (seeded)
- 10 Shallots, peeled
- 1 bulb Garlic, peeled
- 2 tbsp Soya bean paste
- 30g Dried prawn (softened)
- 30g Dried scallop (softened)
- 1 tbsp Sugar
- 6 tbsp Cooking oil
- Blend the ingredients with a food processor until finely ground and well blended.
- Heat up wok and add in cooking oil, then stir in blended paste to mix and cook for 5 minutes.
- Reduce the heat to medium-low and cook for another 20 minutes, or until oil starts to separate from the chili paste. Dish up and set aside.
- 500g Prawn heads and shells
- 4L Water
- 2-3 pcs Rock sugar
- 1kg Pork bones (blanched in hot water and rinsed)
- 1 tbsp Peppercorn
- 30g Dried prawns (pan fried or roasted and blended into powder)
- 3-4 tbsp Cooking oil
- Salt to taste
- Stir-fry the dried prawns, prawn heads and shells with oil until aromatic.
- Boil water in a large pot, then add in the fried ingredients, pork bone, and peppercorn. Simmer on low heat for about 3-4 hours.
- Strain the stock through a sieve and transfer the stock into another pot. Discard the bones, prawn heads and shells.
- Bring the stock to a boil again and add 1/3 of the prepared chili paste. Add in salt and rock sugar to taste.
Braised Spare Ribs
- 500g Pork ribs
- 4 tbsp Prepared chilli paste
- 1 tbsp Oyster sauce
- 150ml Water
- Salt to taste
- Clean and blanch spare ribs in a pot of hot water.
- Heat wok, then add in the prepared chilli paste, spareribs and oyster sauce. Stir well.
- Add in water, bring to a boil and simmer for 30 minutes or until tender.
Noodle and toppings
- 500g Yellow noodles, scalded
- 300g Rice vermicelli, scalded
- Fish cakes (sliced)
- Braised spare ribs
- 500g Prawns (shelled and deveined and blanched in the stock until cooked)
- 6 Hard-boiled eggs (shelled and quartered)
- Fried shallot crisps
- Kangkong or water convolvulus (scalded)
- Bean sprouts(scalded)
- To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot soup over. Add a few pieces of pork ribs. Top with sliced fish cake, sliced prawn, egg quarters, and garnish with shallot crisps.
- Serve immediately with more chili paste to taste.
Check out more of Margarita’s recipes on her FB @ Umummy Food!