冬菇蚝豉焖排骨(Braised Spare Ribs with Mushroom and Oyster)

安家每年的团圆饭桌上，必定有这一道料理。

不为什么，只因他的美味可口，

真的超好吃。

每年这道好料都是有烦安家四嫂的亲戚，特别为我们烹调，

那天托Sonia的福，意外在Cheah的家看到这好料食谱，

即刻Book mark, 然后当然是开锅咯！！！！

焖到软滑的冬菇，咬下去时，

感觉到鲜甜的蚝豉汁，泻流在牙缝间，

那鲜美的滋味，mm。。。。。。。非笔墨所能形容。

至于排骨，更是既入味又肉质软中带香，

除了好吃，还是好吃！

看这照片，让人想到“古早味”

也的确是阿嘛时代，那种祖传简单又独特的秘方食谱。

冬菇蚝豉焖排骨

视频 ：这里

材料：

600克排骨

12朵冬菇，浸隔夜，去菇茎

5只干蚝豉，浸热水15分钟

4，5 片姜

1杯浸泡蘑菇水

3杯水

调味料：

1汤匙冰糖

 1/2 茶匙老抽（我放1汤匙）

1汤匙生抽

适量的盐

2汤匙粟粉水，打芡用

做法：

1。  用少许的盐和米酒将排骨腌制2小时。

2。  热锅，爆香姜片，加入冬菇和蚝豉炒香，然后加入排骨炒匀。

3。  下调味料拌匀，加水至刚好淹盖排骨，冬菇和蚝豉，大火煮滚，转小火焖大约1小时或排骨软。

4。  最后，下粟粉水打芡，调至稠度适中即可配饭享用。

Braised Spare Ribs with Mushroom and Oyster

Video ：here 

Ingredients

• 600 gm spare ribs                                                             
• 12 Shitake mushrooms, soaked overnight and stemmed
• 5 dried oysters, soaked in hot water for 15 mins.
• 4 to 5 slices of young ginger
• 1 cup soak mushroom water
• 3 cups water

• 1 Tbsp rock sugar to taste
• 1/2 tsp dark soya sauce
• 1  Tbsp light soya sauce
• 1 tsp cornflour + 2 Tbsp water to thicken
• Seasalt to tast

Method

1. Marinate the spare ribs with 1/2  teasp salt, set aside for about 2 hours.
2. In a wok, saute the ginger slices with some oil, toss in the the mushrooms followed by the oysters.  Stir-fry for a while.
3. Add in the marinated spare ribs, stir-fry.
4. Add in enough water to cover the ribs, add in the sauces and rock sugar.  Bring to a boil, lower heat to low, cover and let the spare ribs cook through.
5. Thicken the sauce with the cornflour mixture, fine tune to taste.
6. Dish out and serve with white rice.

Thanks Cheah for sharing such delicious homy dish ,

 thank you very much !

yummy ! yummy! yummy!

Enjoy!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover