Disclaimer: Please don’t hate me for killing you softly with food entries lately. I am trying to eat as much as I can before I deliver, as I will be observing strict diet of postpartum period according to Far East Asian practices.
Pai Kuat Wong (literally translated as King Spare Ribs) is famous dish in Hong Kong, Malaysia and Singapore. In Malaysia, most people call this dish Sweet and Sour Ribs.
As a young kid, I have always loved this dish and every time my family would visit a restaurant, I would try to sneak in to order this dish. Who doesn’t like sweet and sour spare ribs? You must be taste-blind if you dislike this.
Anyway, it is not that difficult to make this myself. I think I only spent 50 minutes in total.
2lbs of spare ribs (diced according to the size that you like)
Corn Starch flour
2 tsp of salt
3 tsp of Worcestershire sauce
5 tbsp of Ketchup
1 tbsp of Soy Sauce
2 tbsp of Honey (to substitute sugar)
2 tbsp of water
1 tbsp of oil that was used for deep frying the ribs
How to Make:
1. Just coat all the ribs with corn starch flour and salt.
2. Deep fry the ribs at slightly after medium (before medium high) heat for 30 minutes.
3. Drain the ribs in paper towel.
4. Mix Worcestershire sauce, Ketchup, Soy sauce, honey, water and the used oil in a saucepan and stir frequently.
5. Then, add the deep-fried ribs into the saucepan and mix evenly for about 5-7 minutes on medium heat.
6. Serve the ribs happily!
There you go, homemade Pai Kuat Wong right in front of you! 🙂