My son is my food critic. If my food is good he will say so and if it is not up to his taste he will not hold back his opinion. I have some spare ribs in my freezer. At first I thought of steaming it but then I had the various colours of capsicum. So what better way to cook these ribs than the sweet and sour way.
Ingredient:
- 300 g pork ribs, cut into 2-inch length
- Marinade:
- 1/2 tsp salt
- 1/2 tsp black pepper powder
- 2 tbsp corn flour
- Cooking oil
- 20 g red capsicum, cubed
- 20 g green capsicum, cubed
- 20 g yellow capsicum, cubed
- 1 small onion (about 50 g), cubed
- 3 cloves garlic, chopped
- 1 tbsp chili sauce
- 2 tbsp tomato sauce
- 1/4 - 1/2 cup water
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1 tbsp sugar
Method:
- Wash and pat dry the ribs. Marinate with salt and black pepper powder for about 30 minutes.
- at the ribs with corn flour.
- Heat up the kuali with cooking oil.
- Fry the ribs till they are cooked. Remove and set them aside.
- Remove cooking oil from the kuali leaving about 2 tbsp behind.
- Saute the garlic till fragrant.
- Add the onions and fry them till they are translucent.
- Add chili sauce and tomato sauce to the kuali.
- Add water, light soy sauce. salt and sugar.
- Let the sauce boil.
- Add the ribs back to the kuali.
- Let it simmer till the sauce has thickened.
- Add the capsicum and fry for the short time (to maintain the crunchiness).
- Dish out and serve.