March 4, 2016
Sibu Tales: Soy Bean Paste Spare Ribs
One of Overseas Foochows' favourite dish is the Soy bean paste Spare Ribs. The spare ribs must be fresh and full of the soft bones or cartilage.
My Grandma Siew could cook very well and she served my Grandfather with this dish perhaps twice or even three times a week, in that little pretty ceramic shallow dish. She would steam the dish for hours and he was the only one having it as his personal dish. He would give one piece to his favourite grand child who was to be awarded for good behaviour. We waited for that moment of truth!!
Grandpa was a slow and gentle eater. He would carefully chew the cartilage to his heart's content.
The young children would get the sauce to go with their rice.
Of course during the festivals, grandma Siew would cook a big pot of this "special".
It is still my favourite way of cooking spare ribs (with a bit of brandy for better taste and flavour).....no, not even the best sweet and sour spare ribs would change my mind.