Spareribs and Taro


Ariella loves taro and this is one of her favorites.  I tried to cook it the way my mom taught me but it is not quite the same.  So here is my version:


  • 1 pound of ribs cut into half inch pieces
  • 1 pound of taro, peeled and cut into cubes
  • 2 squares of red fermented bean curd
  • light and dark soya sauce
  • sugar
  • cornstarch
  • 2 cloves of garlic, chopped
  • 1 shallot, peeled and chopped
  • Chinese cooking wine
  • white pepper


  • Wash and dry spareribs, marinate with 1 tsp each of light and dark soya sauce, 1/4 tsp of white pepper,  1 tsp of sugar, 2 tsp of cornstarch, and 2 tsp of wine
  • Mix it all together, making sure the pieces are coated with cornstarch.  Let meat sit for half an hour.
  • Heat pan with about 2 tsp of oil, swirl it around to make sure the pan is coated with oil.  Once oil is heated arrange taro pieces on the pan, fry taro on all sides until taro is golden brown, put taro pieces on paper towel to soak up the excess oil.
  • Fry spareribs in the oil until brown on all sides
  • Heat pan again with oil , put in the chopped garlic and shallots when the oil is lukewarm, stir fry until they become fragrant.  Be careful, they burn easily.
  • Add browned spareribs into garlic, and stir, add a dash of cooking wine to bring out the fragrant.
  • Take meat out of pan.  Add the mashed bean curd into the pan, ( bean curd should be in paste form), add a 1/4 cup of water into the bean curd and bring it to a boil, stirring all the time.  Once it is bubbling, add in the spareribs, cook for about 15 minutes until tender
  • Then add the taro pieces in and cook for another 10 minutes.  Taste sauce and season it to your liking.
  • Watch out for the water,the taro tends to soak up a lot of liquid, add water when needed.
  • Serve hot.

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