Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sayote in ribs. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
See recipes for Rib Ravioli, Prime rib (closed oven method) too. Remove and submerge in ice water. Take a wok add water and let it boil.
Sayote in Ribs is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sayote in Ribs is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook sayote in ribs using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Sayote in Ribs:
- Take 500 grams ribs
- Prepare 2 pcs Sayote, cubes
- Get Half carrot, cubes
- Take Ginger, shallot, garlic, sliced
- Take 4 dried mushroom, soaked
- Take 1 tsp oyster sauce
This pear shaped and bright green fruit is delicious raw or cooked. Its mild flavor is reminiscent of a mix between a potato and cucumber. This mildness in flavor makes it a great accent to salads, juiced, or used as a substitute in a dish. Vietnamese Pork Spare Rib Soup with Chayote (Canh Suon Nau Su Su) is one of my favorite soups.
Instructions to make Sayote in Ribs:
- Stir fry the ribs until golden brown. Then add in garlic ginger and shallots. Mix them well until it's fragrant. Then add oyster sauce and 1 cup of water. Cover and let the pork cooked.
- When ribs are soft add carrot and sayote. Cover and keep cooking until vegetables are soft.
Chayote, also known as Mirliton Squash or Trai Su Su in Vietnamese, is part of the gourd family. It is light green, pear-shaped and grow on vines with a pit in the middle. I use Knorr Pork SavorRich Liquid Seasoning to make my Ginisang Sayote really tasty. It is a concentrated seasoning that I use when cooking sautéed and fried dishes. It's spicy, different, and really pretty.
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