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Mei Kuei Lu Salted Fish Steamed Ribs

Prep Time: 15 mins

Cooking Time: 25 mins

Serves: 4


30g of salted fish strips, soaked for 5 mins and drained

2 tbsp. oil


500g spareribs

Salt & pepper to taste

1 tbsp. Golden Bell Mei Kuei Lu Wine (玫瑰露)

1 tbsp. light soy sauce

1/2 tbsp. brown sugar

1 tsp tapioca flour

1 tsp sesame oil

30g of shallots, chopped

10g young ginger, julienne

2 cili padi, finely cut

5g of dried mandarin range peel, soaked with warm water for 5 mins and remove the inner white layer, julienne




1. Clean and marinade spareribs for 30 mins.

2. Fry salted fish strips until crispy, drained and add into the ribs mixture.

3. Steam ribs at high heat for 25-30 mins. Garnish and serve.


Two Important Chinese Cooking Essentials

Mei Kuei Lu Chiew (Rose Petal Liquor)

This sweet rose smelling aromatic wine is best to paired with sausage, cooked meat, marinade to meat especially pork. It is a great flavor and aroma enhancer to a simple Chinese home cook like steamed or stewed pork ribs. Something that will never run out in my kitchen.

Dried Mandarin Orange Peel

Also known as chenpi, this aromatic bitter and sweet flavor citrus peel is use for traditional Chinese medicine to treat indigestion and dryness. It is also commonly use in Chinese cuisine to enhance the flavor of the dish or dessert given to its very distinctive taste.

You can easily make your own dried mandarin orange peel at home.

How to make your own Dried Mandarin Orange Peel:

1. Clean the mandarin oranges thoroughly.

2. Peel off the skin using your hand.

3. Enjoy the fruit.

4. Lay and dry the orange peel under a direct sun for 3 to 4 days.

5. Store them in an airtight container, in a dry and dark place.

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