Hasu with Spareribs

Demonstrated by: Wilfred Lum.
HECO Family Holiday Recipe Favorites - December 1, 2000.



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


  1. Pare hasu; cut each section into lengthwise halves and then into 1/2-inch pieces.
  2. Crush each piece to flatten slightly.
  3. Mash bean curd into a paste with some of the bean curd liquid.
  4. In a large saucepot, heat the oil.
  5. Sauté garlic and bean curd paste.
  6. Add spareribs and brown.
  7. Add 1/2 cup of the water, cover, and bring to a boil.
  8. Lower heat and cook for 15 minutes.
  9. Add the prepared hasu and remaining 1 cup water; cover, and cook for 20 more minutes or until done.

Makes 6 servings.


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