I was lazy and mostly time strapped to cook rice, hence experimented with instant rice (99cts per serving, why not?). I should’ve known better.
It was salty, mushy and its intense yellow hue made me cringe at the thought of the unnatural food colouring treatments of this processed junk. Its back to brown rice for me.
Ingredients
Spare Ribs
Asparagus
Instant Rice (ick)
Red Chillies
Ginger
Black bean paste
Preparation
The all important step that makes a difference – boil spare ribs slightly, till residue starts surfacing at the top of the water, that is the dirty “meat soot” that is responsible for the meat smell that sensitive palettes can taste. Be careful not to over boil though as your meat will lose its tenderness and taste.
Stir fry slices of ginger together with spare ribs, add black pepper, salt to taste and black bean paste. Add sliced chilies towards the end for some heat. I love ginger so I add tonnes more, not only does it mask any unpleasant smells, its great for your body too.
Lightly stir fry asparagus in little oil, add some chicken stock powder to taste.
