金沙排骨

材料
600 克(斬塊)排骨
1 棵(切粒)青蔥
1 小匙蒜茸
1 小匙薑茸
2 大匙炒香花生碎
750 毫升油

調味料(混合)
8 片山楂片
2 大匙L&P醬
2 大匙蕃茄醬
2 大匙糖
1/2 大匙生抽
250 毫升上湯

醃料
2 大匙L&P醬
2 大匙生抽
2 小匙薯粉
少許胡椒粉、麻油

做法
1. 排骨洗淨斬塊，用醃料拌勻醃30分鐘，沾勻粟粉，炸至金黃色熟透，撈起，瀝乾備用。
2. 慢火燒熱2大匙油，炒香蒜茸、薑茸後，加入混合調味料煮至滾燙。
3. 置入排骨，用慢火燜15分鐘至熟後，灑上蔥粒、花生碎即可分享。

INGREDIENTS

•600g spare ribs (cut into pieces)
•1 stalk spring onion (chopped)
•1 tsp chopped garlic
•1 tsp chopped ginger
•2 tbsp toasted and finely ground nuts
•750ml oil
SEASONING (mix well)

•8 haw flakes
•2 tbsp L&P sauce
•2 tbsp tomato sauce
•2 tbsp sugar
•1/2 tbsp light soy sauce
•250ml chicken stock
MARINADE

•2 tbsp L&P sauce
•2 tbsp light soy sauce
•2 tsp tapioca flour
•pepper, sesame oil to taste
METHOD
1. Rinse the spare ribs, cut into pieces, season with marinade ingredients for 30 minutes, coat well with cornstarch. Deep fry into hot oil until golden brown, dish up and drain, keep aside.
2. Heat up 2 tbsp oil to sauté chopped garlic and ginger till fragrant, blend in the rest of seasoning mixture. Bring to a boil.
3. Add in spare ribs, reduce to a low heat and simmer for 15 minutes. Sprinkle with shredded spring onion and ground nuts. Serve.

Source : 馬來西亞路邊攤精選小食（系列2）