Vegetable and ribs

A friend was making and selling these Hakka vegetable buns (chai bao), so we ordered and collected them on a Sunday. RM20 for 10 buns and we gave 1 pack to my dad who loves his Hakka chai bao. We took the other pack of 10 home to enjoy with our dinner.

Pretty hard to find good Hakka chai bun in Kuching, but one could easily get nice chai kueh. Almost similar ingredients to its cousin chai kueh, this friend's chai bao was nice. Peppery with crunchy jijima, ear wood, long beans, carrot and beancurd; the bun was very tender. Not too big neither too small; just nice to enjoy when you do not feel like having any meat meal.

Hubby took 2 of these buns with dishes that I cooked that evening.  No rice for him. The star of the dinner was my sweet & sticky ribs! 

The recipe was inspired by this blog. Easy to make recipe, which suited me well.

Sweet & Sticky Ribs

Ingredients:

Ribs, cleaned and pat dry with kitchen paper towel

2 tbsp cooking  oil

4 slices ginger

1 tbsp Shao xing wine

2 tbsp Light soy sauce

3 Chinese black vinegar

4 tbsp sugar

5 tbsp water

Methods:

1. Pre-heat a wok till smoke lightly  Add in cooking oil, and then ginger over medium heat. Fry for about a minute. Add in ribs, turn up the heat brown the rib on both sides.

2. Turn down the heat, add in shao xing wine, light soy sauce, black vinegar, sugar and water, and mix all well.  Turn up the heat  to bring to boil.

3. Once boiling, cover the wok and reduce the heat too low.  Simmer for about 25 minutes.  Make sure the liquid is not drying out. If so, add little water.

4. Once  in a while, stir and mix the ribs well with the sauce. Serve  immediately.