Thursday, February 20, 2014

Ginger Honey Braised Ribs

Serving size: 6 persons
This dish will taste better if left over night as the meat and other ingredient will tender further.
This recipe calls for use rib to derive the nutritional values from the bone marrow in the ribs.

Traditional chinese medicine values:
- Improve eye sight (Keichi)
- Increase blood (Honey, dark sauce, black bean, red dates, black fungus)
- Increase blood circulation (Ginger , black fungus)
- Reduce Inflamation (Ginger)
- Thinning of blood (black fungus)
- Prevent Cancer (polysaccharides in black fungus)
- Absorbs dust in the lungs and digestive system  (black fungus)
- Provide calcium absordable by body (black fungus)
- Provide warm especially during winter months

30 g Keichi
40g red dates
300ml Red Wine or Ginger wine (Confinement wine)
150ml Ginger Honey  (Add more to increase sweetness)
1 tbs Sweet Soya sauce (add more for darker colour glavy)
1/2 tbs Soya Sauce (add for more salty flavour)
800 g Pork Ribs (Can be replaced by Beef or Lamb ribs)
10 cloves Garlic (Cut into slices)
10g Old Ginger (Cut into thin slices)
3 Clove
2 petal of Anise
300 g of Black Fungus
200g of black bean
300g of Brussel Sprout (Half the bigger size sprout, otherwise leaves them as whole)

Layer bottom of pot with black fungus and then black bean. 
Add the anise and 5 star flower
Add a layer of the pork.  
Sprinkle the garlic and ginger on top of the pork.
Add the sweet soya sauce and half th Soya Sauce.
Add half of the Ginger Honey.
Add the remaining pork rib and soya sauce and ginger honey.
Add the wine and some water to cover all the meat.
Place the Brussel Sprout on top of the meat and cover the lid.
Slow cook at high heat for 2 hours and low heat for another 2 hours.

Useful Links:
- Health benefits of BLACK FUNGUS
- Health benefits of GINGER
- Health benefit of ANISE
- Health benefit of CLOVE
- Nutrition benefit from BONE MARROW