Braised Spare Ribs with Yam

*NOTEFLASH*

This post has been updated on 10 June 2013 with new photos and cooking instructions using the AMC Cookware and pressure cover called Seququik.  Using the AMC Seququik Pressure Cover speeds up the cooking even faster than a normal pressure cooker.  It also enhances the flavour and makes dinner possible in just 30min flat. 

 

 

A few weeks ago, we had a dinner potluck at a friend's house.  I rummaged through my fridge and found an abundance of pork ribs, fish, a brinjal and a yam. Can't really bring a steamed fish, so pork ribs and yam it shall be.  

By the time i finished cooking this, there was hardly any sunlight.
Hence I had to photograph it under rather harsh, white incandescent light.

 

This is a delicious and very easy recipe, made even easier with a pressure cooker.  I just pop everything in, set the timer and let it sit on natural release.  No need to "watch" fire.  If you don't have a pressure cooker, this will take about 40min on the stove, and you need to constantly monitor it to keep the bottom from burning.

I like my yam to be super soft, melt-in-your-mouth texture, so i braised it longer.  Adjust the cooking time to suit your preferred texture of the dish, I know some like their meat a bit chewy and the yam still in chunks with some bite.
 

 

Braised Spare Ribs with Yam

• 400g yam, cut into big chunks
• 400g spare ribs or meaty soft bones
• 2 fat pips of garlic, chopped finely
• 1 inch knob of ginger, sliced thinly
• 1/2 tsp of five spice powder
• 1 tbspn of sugar
• 1/2 tbspn of soy sauce
• 2 pieces of fermented red bean curd (nam yee), mashed
• 1 heap tbspn of tauchu bean paste
• 2 tsp of sesame oil
• Salt and pepper
• Chopped chinese parsley for garnishing and added flavour

Cooking instructions using a normal pressure cooker

1. Put the spare ribs into a sauce pan, cover with water, and bring to a quick boil until the scum have all floated to the top (parboil).  Pour away the hot water and rinse the ribs with cold running tap water.  Put into the pressure cooker.

 

2. Wash and wipe dry the same saucepan.  Lightly fry the garlic and ginger until golden.  Pour into the cooker.

 

3. Add the fermented bean curd, yam, and all the seasonings.  Stir to coat everything evenly.  Add 1.5 bowl of water or just enough to reach the surface top of the mixture.



My preferred brand of nam yee - Yummy House.

 

I recently discovered this brand of nam yue
- apparently it is only available pre Chinese New Year.
Strong, pungent and full bodied nam yue flavour. 
Not for the faint-hearted!

 

4.  Cover the cooker and set to 20min. Once the timer is up, leave the cooker on natural release for another 30min.  Garnish with the parsley and serve.

5.  For normal gas cooking, after step 2, add in the pork ribs, yam, and all the seasonings, stir until well mixed, and bring the mixture to a boil.  Turn down the fire and let simmer for about 35 min, stirring occassionally to prevent the bottom from burning. 

 

 

Cooking instructions using AMC Pressure Cover Seququik

 

1.  Blanch the pork ribs to remove all the scum.  Drain and rinse under cool running tap water for a few seconds.  Put into the AMC 24cm Super Deep pot.

 

2.  Heat some oil and fry the garlic and ginger until fragrant and golden.  Pour into the pot.

 

3.  Pour all the seasonings into the pot and add 1.5 bowl of water.  Stir to mix everything evenly.

 

4.  Cover the pot with the Seququik, switch on the hotplate and turn to "A" (automatic).  Set the Audiotherm to "turbo" plus 8minutes.   This will only take 13minutes.

 

 

 

The AMC Pressure Cover Seququik with the 24cm Super Deep pot

 

 

 

Audiotherm on turbo plus 8 minutes

 

5.  Once the Audiotherm beeps, remove it and let the pot sit on natural release.  This will take about 15min.  Open the Seququik and gently stir the contents,  Adjust the taste and serve with steam rice.

 

Using the AMC Pressure Cover Seququik is even faster and easier than a regular pressure cooker. 

 

For more information on AMC cookware and how it can help you cook faster, more convenient and healthier, CLICK HERE