Ngoh Hiang Roast Ribs

Ingredients:

* 2 kg of lean veal ribs
* 2 tbsp. of ang ciu
* 1 tbsp. of ngoh hiang
* 3 tbsp. of salty soy sauce
* 3 tbsp. of oyster sauce
* 2 tbsp. of sweet soy sauce
* 300 ml of water
* Pepper
* Granulated sugar
* Salt

Mashed seasoning:

* 4 cloves of garlic
* 4 red onions

Dauber seasoning:

* 2 tbsp. of margarine, melted
* 2 tbsp. of tomato sauce
* 1 tbsp. of soy sauce

Complements:

* 100 g of lettuce leaves
* 2 tomatoes, sliced into ½ cm

Cucumber pickles:

* 100 g of cucumber, thinly sliced
* 4 red onions, thinly sliced
* 2 red chilies, sliced into ½ cm
* 1 tbsp. of sugar vinegar
* 1 tsp. of sugar

How to make:

* Boil ribs until half-tender. Set aside.
* Saute the mashed seasoning until fragrant.
* Enter the ribs. Stir briefly.
* Add salty and sweet soy, and oyster sauces, pepper, and cooking wine. Stir.
* Pour the rib stew sauce. Cook until the liquid is reduced and the ribs are tender.
* Bake ribs in the embers of the fire while smeared with dauber seasoning until fragrant and not watery.
* Serve ribs with lettuce, sliced tomatoes, and cucumber pickles.

Cucumber pickles:

* Mix the cucumber, onions, cayenne peppers, vinegar, and sugar. Stir well. Let stand until juicy.

For 4 servings.

Healthy tip:

* Eating ribs with raw vegetables, such as cucumbers, tomatoes, lettuce, and pickles can counteract the bad effects of carcinogen.

Nutritional facts per serving:

* Calorie: 148 kcal
* Protein: 12 g
* Fat: 6.7 g
* Carbohydrate: 10.6 g
* Cholesterol: 29.5 mg
* Fiber: 1.1 g

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