tze char’s favourite: kyoto pork ribs (jin du pai gu) ~ highly recommended 煮炒必点：京都排骨～强推

what about making one of tze char’s favourite ~
kyoto pork ribs for reunion dinner?
在愁团圆饭吃啥？要不给家人做个煮炒必点菜肴～
京都排骨骨骨（回音）

recipe adapted with modifications from/食谱经调整取自于: ieatishootipost

ingredients

(A)
610g pork chops
1/2 tbsp sesame oil
2 tsp sea salt
1 tbsp ginger juice
1/2 tsp white pepper
1 tsp chicken bouillon powder
1 tbsp chinese wine

(B)
1 egg
1 tbsp custard powder (NOT instant custard powder)
1 tbsp potato starch

sauce
3 tbsp brown sugar
3 tbsp white sugar
1.5 tbsp rice vinegar
1 tbsp plum sauce
1 tbsp OK sauce
2 tbsp ketchup
1 tsp worcestershire sauce
100ml water
1 tsp chicken bouillon powder
1 tsp dark soy sauce
1 tbsp potato starch, dissolved in 2 tbsp water

finishing
2 tbsp rose wine
white sesame seeds, as appropriate

食材

（A）
排骨王 610克
麻油 1/2大匙
海盐 2小匙
姜汁 1大匙
白胡椒粉 1小匙
鸡粉 1小匙
料酒 1大匙

（B）
鸡蛋 1颗
卡仕达粉 1大匙（不是即溶卡仕达粉）
土豆淀粉 1大匙

酱汁
黄糖 3大匙
白糖 3大匙
米醋 1.5大匙
苏梅酱 1大匙
OK 酱 1大匙
番茄酱 2大匙
喼汁 1小匙
水 100毫升
鸡粉 1小匙
老抽 1小匙
土豆淀粉 1大匙，溶入于 2大匙水

收尾
玫瑰露酒 2大匙
白芝麻 适量

Directions/做法

pound pork chop with meat tenderizer and cut into 5 x 3cm pieces i don’t have a meat tenderizer, but was taught by my helper that a rolling pin works well
排骨王用肉锤拍松后，切割成 5 x 3厘米方块儿 咱们家木有肉锤，
不过（咱们家）阿姨说用擀面杖允可

add in all of (A) and mix well
加入所有 （A）食材，拌匀

add in all of (B), and mix well once again
加入所有（B）食材再次拌匀

cover with cling wrap and chill overnight
(bring marinated pork ribs back to room temperature before frying)
盖上保鲜膜、隔夜冷藏
（开炒前，腌制过的排骨事先回温）

add and heat about an inch of oil in frying pan/wok over high heat
炒锅中加入约 1寸高的油量以大火加热

ready to fry when you see angry bubbles
插入筷子出现翻滚的大油泡时即可开炒

add in pork chop and fry for about 4 mins or till golden brown
加入排骨炸约 4分钟或直到金黄色为止

allow ribs to drain on kitchen towel
捞起排骨、沥干油份

pour oil away and add sauce ingredients into the pan
将油份倒掉，在炒锅中加入酱汁

stir constantly over medium heat till it looks gluey
以中火不断搅拌直到酱汁变浓稠

add in pork chop and fry till they are all evenly coated with sauce
将排骨王回锅，翻炒直到其均匀裹上酱汁

pour in rose wine, then toss pan so it catches fire
continue to fry till you can no longer smell alcohol
(ok, i failed here… not gutsy enough)
倒入玫瑰露酒、炒锅摇晃使其着火
炒至嗅不到酒味儿即可
（俺～失败！哈。。。生人不生胆）

turn off heat, and sprinkle with white sesame seeds
dish & serve
熄火、撒上白芝麻、上碟开餐！

Personal notes/温馨小贴士:

– my OK sauce, plum sauce and worcestershire sauce
我家用的 OK酱、苏梅酱和喼汁

– this dish brings out the true tze char kyoto rib flavour.. to suit our family preference, i will cut white sugar to 1/2 tbsp under sauce ingredients in the future (then again, it will not taste as authentic then)
这食谱的确带出经典煮炒京都排骨的味道。但咱们家不爱甜食，所以下次再做，会将酱汁食材内的白糖减至 1/2大匙（但，这可能就不是太像正宗京都排骨了）

loving my tze char’s series…
heh heh have you tried this har geong gai (prawn paste chicken)?
consider it ha
对这煮炒系列。。俺真是大爱
试过我家的虾酱鸡了么？好次哦！试试哈

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为迎接即将到来的火猴年， 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈！＊
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参与抽奖活动，请点击以下链接填写信息

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一份总值 500新元的奖金将通过贝宝赠送给大赢家
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