Hasu with Spareribs
- 2 lb hasu (lotus root)
- 4 cubes fermented red bean curd
- 2 tablespoons salad oil
- 4 cloves garlic, minced
- 1 1/2 lb spareribs, cut into 1/2-inch pieces
- 1 1/2 cups water
Hasu with Spareribs
Demonstrated by: Wilfred Lum.
HECO Family Holiday Recipe Favorites - December 1, 2000.
Ingredients:
Directions:
- Pare hasu; cut each section into lengthwise halves and then into 1/2-inch pieces.
- Crush each piece to flatten slightly.
- Mash bean curd into a paste with some of the bean curd liquid.
- In a large saucepot, heat the oil.
- Sauté garlic and bean curd paste.
- Add spareribs and brown.
- Add 1/2 cup of the water, cover, and bring to a boil.
- Lower heat and cook for 15 minutes.
- Add the prepared hasu and remaining 1 cup water; cover, and cook for 20 more minutes or until done.
Makes 6 servings.
