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Introducing a hometown delicacy, braised pork ribs with taro in claypot!
Food from a small Hakka village in Malaysia, with a strong nostalgia and full of human touch!
material:
Ribs / soft bone ~ 700g
Taro ~ 500g
Spring onion~ moderate amount
Red chilli~ 2
Garlic ~ 4 cloves
Ginger ~ 5 slices
Dried Chinese Yuba (Dried tofu skin)~ moderate amount
Marinade:
Sugar ~ 1 teaspoon
Salt ~ 1 teaspoon
seasoning:
Red Fermented bean curd ~ 2 pieces
(1 pc red & 2 pcs white fermented bean curd shown in video )
Star anise ~ 2
Cinnamon ~ 1 piece
Cumin ~ 1 teaspoon
Oyster sauce ~ 1 tbsp
Dark soy sauce ~ 1 tablespoon
Chinese rose cooking wine ~ 1 tablespoon (you can use other cooking wine)
VIDEO CHAPTERS
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0:00 Introduction and preparation of taro yam 介绍和芋头的准备
0:53 Marinate for pork ribs 腌制排骨
1:35 Fermented bean curd sauce 南乳酱汁
1:59 Stir-fry pork rib 炒排骨
3:13 Type of claypot 砂锅的解释
3:39 Simmer with claypot 砂锅焖煮
5:14 Hakka proverb客家谚语
6:01 Seasoning and colouring 调味和调色
7:00 Last step 最后的步骤, 加腐竹和酒
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Tools and equipment:
Camera ▶︎ SONY ZV-1 + A5000 + A6400 & DJI Osmo action
Editing ▶︎ Adobe Premiere CC
Image processing ▶︎ Adobe Photoshop CC
Illustration processing ▶︎ Adobe Illustrator CC
Location ▶︎ Singapore