Braised Spare Ribs with Fermented Bean Curd

Recipe: Adapted from hoho hojiak! Hawkers' Fair by Chef Alan Kok

Ingredients:
500g spare ribs, cut into small pieces
2 cups oil for deep-frying
5 slices ginger, remove skin
5 pips garlic, remove skin- diced
50g bean bean curd knots, soak for 5 -10 minutes
800ml water ( I only used 700ml water)

fermented bean-curd

Marinade:
1 cube fermented bean-curd
1 tsp sugar
1  tsp Shaoxing wine
1 tbsp corn flour
1/2 egg

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce                                                            
2 cubes fermented bean-curd
1 tsp sugar

bean curd knots

Dash of pepper

Method:
1)  Marinate spare ribs with marinade for 2 hours.  Deep-fry in hot oil until brown.. Dish and drain.

2)Heat 1 tbsp oil in a wok, fry sliced ginger and diced garlic until fragrant.  Add in all ingredients, seasoning and bring to boil.  Lower the heat and simmer for 30 minutes or until spare ribs are tender.  Dish up and serve.