Stewed Lo Bak (turnip) & Pork Ribs - Mummy's Recipe is the best! - Featured in Group Recipes

Stew Lo Bak (Chinese turnips) and Pork Ribs

This simple recipe of Mum's gets it mouthwatering flavor from the perfectly complimented flavors and the low heat braising that turns it all into melt-in-your mouth goodness.

Ingredients:

½ kg Pork ribs

1.3 kg lo bak (Chinese turnips) cut in chunks

5 dried chilies

2 tb oyster sauce

1 cube chicken stock (without MSG)

1 bulb garlic chopped

Salt and white pepper to taste

Water

Note: buy local lo bak not those from China because they have bitter taste.

Method:

Boil pork rib, drained and set aside.  Heat oil in wok, add garlic and fry till fragrant. Add pork ribs, dried chili and fry on high heat until the meat looks somewhat dry.  Add lo bak (Chinese turnips) and continue frying for 2 mins.  Add oyster sauce, chicken stock and water. The water should cover all the ingredients with 1 in. of water above it. Bring to boil and turn heat to low and stew for 1 hour.  

I have submitted this entry to  Malaysian Monday.  Do check out 3 hungry tummies or test with a skewer for more information.

Ah Lui Jay's Turnip and dried squid stew

Many may mistaken that this dish is Ju Hu Char but it is not. There is no shredded mushroom or shredded pork. My Mum make this dish to be wrapped in lettuce and it is really refreshing and tasty and will never feel full. It can be eaten as a snack before the main meal or as a side dish for the main meal to be eaten with rice.  If you like it spicy, you can spread some sambal belachan or chilli sauce on the lettuce before putting the stew turnip and dried squid.  

Ah Lui Jay's Turnip and dried squid stew

Ingredients:

1)      1 cup julienne carrot

2)      4 cups julienne turnip

3)      1 cup julienne black fungus
(washed and soaked till all opened and soft)

4)      25 gms dried shredded squid 
(washed and soaked till soft)

5)   2 tbs chopped garlic

6)      2 tbs vegetable oil

7)       3 tsp oyster sauce

8)  1 tsp vegetable stock

9)      1 tbs black sauce 

10)  2 cups water 

11)  Spring onion for garnishing (optional)

Method:

Heat oil and stir fry chopped garlic till fragrant. Add in julienne carrot and stir fry till limp. Add in julienne turnip and stir fry till translucent.  Add shredded dried squid and stir fry till you smell the fragance of dried squid. Add 1/2 cup water and let simmer for 10 minutes. add in shredded black fungus. Mixed well with turnip and carrot. Add 3 tsp oyster sauce, mix well, add 1 tbs black sauce, 1 tsp vegetable stock and mix well. Add 1 cup water. Lower heat and let simmer till turnip and carrot is limp. Turn off fire and scoop up onto the serving plate and serve with lettuce and chilly sauce. I like to eat it wrapped in lettuce.