Thursday, September 8, 2011

Braised Pork Ribs,Fish Maw and Baby Clam with Shitake Mushroom in Claypot

It's been awhile since I last posted here..Been very busy since arrived home from Malaysia..I still have many un-post dishes from my mom cooking while we was vacation in Malaysia..I promise,I will try to post it here ASAP.. Today I'm going to post one of my mom delicious braised pork rib, fish maw and clam dishes...I forget what is the exact name of this clam in can but never mind.As long as you can get a good quality clam in can it's will do..The special ingredients of this dish is fish maw and the cooking method: stewing or braising in claypot.If you wonder what is fish maw and how it's look after cooked,don't worry.I will try to explain to you in simple English.Fish maw is also called as fish bladder or air bladder.It's look like fried pork skin after fried but you must soaked until soft (few hours) before fried.When it's cooked the texture is soft and slippery..if you want to find more info about fish maw,here is the link.
Once again if you can get few nice piece of fish maw(good quality) and some good quality baby clam,you can try out this recipe by cooking with any type of your desire meat in clay pot..This hearty flavor of this dish is really outstanding..Furthermore,by adding shitake mushroom ,it's ready infuse the woody aroma to this aromatic dish..








Ingredients:
6-8 pieces large fish maw(bladder),soaked until soft before deep fry in clean oil,cut and set aside
4-5 strip pork ribs,chop small, blanched in warm water to remove excess grease
10 shitake mushroom,soaked until soft and cut into 1/2,
1 can of baby clam,remove the liquid
4-5 cloves of garlic,peeled and chopped

Seasoning:
soy sauce to taste
cooking wine
sugar to taste
chicken boullion powder
cooking oil to fry fish maw
1 cup water or more
*above seasoning ingredients you can add accordingly to your preference or your taste bud.As usual mom cooking doesn't really use the proper measurement.They called is "agak agak" or it's mean estimate*

Method:

1:Wash fish maw,let it dry first.Heat up some oil in pan or wok,pan-fry until it's bloom..It's the same method as you fry fish/shrimp cracker.Do not fill up the all fish maw in the hot oil.Fry one by one,then set aside.
2:Heat large claypot at medium heat.Add in some oil and garlic,sauteed for few seconds before add in pork ribs and seasoning.Cover the claypot with lid and simmer for 30 minutes or longer until the pork ribs cooked.Add in shitake mushroom ,check the seasoning .
3:Lastly add in clam and fish maw into the claypot,mix well.Let it's simmer for another 5 minutes before remove from heat.
4:Serve hot with steamed white rice.







3 comments :

Amelia's De-ssert said...

Your claypot soup looks extremely good.

Little Corner of Mine said...

This is what I called "hor liao" in one pot!

My Asian Kitchen said...

Amelia:
Thank you ☺

LCOM:
yes it's!! don't we all like "hor liao"! haha!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.