Tested Recipe Adapted from Plilip Yoong’s Nyonya Deli
600g meaty spare ribs, cut into serving pieces
2 cups oil for deep-frying
2 tbsp chilli boh
1 onion, peeled and cut into pieces
100g pineapple, cut into pieces
1 tomato, cut into pieces
1 small cucumber, cut into pieces
1 red chilli, sliced
1 tbsp oyster sauce
1 tsp sugar
½ tbsp light soya sauce
½ tsp pepper
2 tbsp cornstarch
3 tbsp tomato sauce
3 tbsp chilli sauce
3 tbsp sugar
2 tbsp white rice vinegar
½ tsp salt
- Combine spare ribs with marinade and marinate for at least 2 hours. Heat up oil for deep-frying, deep-fry spare ribs till golden brown and well cooked. Dish and drain.
- Leave 1 tbsp oil in wok, saute chilli boh till fragrant. Add in onion and stir-fry for 1 minute. Add in sauce, stir well and bring to boil.
- Add in spare ribs and mix well. Stir in the remaining ingredients A and cook for about 3 minutes. Dish up.
- Serve hot with rice.