Bak Kut Sooi (Sweet, Sour and Spicy Spare-ribs)

Ingredients

1 kg spareribs, chopped into 4cm pieces Grind and combine: 5 cloves garlic 10 dried chillies, soaked and seeded 1 tbsp preserved bean paste (tau cheong) 3 tbsp oil 1 cup water Seasoning: 1½ tbsp sour plum sauce 1 tbsp tomato sauce 1/2 tsp sugar or to taste 1 tbsp light soy sauce Method Heat oil in a wok and fry ground ingredients until fragrant. Add in spare-ribs and stir-fry well. Cover the wok and cook for four to five minutes. Add water and simmer the spare-ribs over very low heat. Cover the wok and cook until the meat on the ribs is tender. Add seasoning to taste and continue to simmer until the gravy turns thick. Serve immediately with plain hot rice or some mantou (plain pau) .