S’un chrouk chu p’em.
(Khmer Krom sweet sour ribs.)
Crispy pork ribs savory with orange, tomato and honey sauce is delicious.
This Khmer Krom holiday recipe is very popular during New Year celebration and on special occasions.
- Ingredients :
- 2 lb Pork ribs, cut and seperated each section ribs
- 2 Tablespoons soy sauce
- 1 Tablespoon salt
- 5 Cups water
- 1 Cup All purpose flour
- ½ Cup tapioca flour or corn starch
- 1 Cup ice cold water
- 6 Cups vegetable oil for deep fry
- ½ Cup water
- 1 Tablespoon corn starch
- 1 Cup juice from fresh orange
- 3 Tablespoons honey
- 1 Tablespoon soy sauce
- 1 Tablespoon fish sauce
- ¼ Teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 Cloves garlic, minced
- 1 Yellow onion, chopped
- 1 Stalk celery, chopped
- 1 Tomato, chopped
- 1 Stalk green onion, chopped
- Procedures :
In a large pot, put ribs, soy sauce, salt and 5 cups water together and cook till ribs tender. Removed boiled ribs and put it on a plate. Do not over cooked ribs.
In a large bowl, mix All purpose flour, tapioca flour and 1 cup ice cold water together, mix well till batter smooth, set a side.
Pour 6 cups of cooking oil in a large skillet or wok, heat oil till is bubbling hot.
Dips each boiled rib in to flour batter then drops it in hot oil, deep fry till each rib is crispy and golden brown. Remove deep fried ribs and put it on paper towel to drain excessive oil, set a side.
In a small bowl, mix ½ cup water with corn starch, orange juice,honey, soy sauce, fish sauce and black pepper, mix well.
Heat up a small sauce pan.
When sauce pan is hot, add 2 tablespoons oil, garlic, onion, celery, tomato and prepared sauce, stirs well till sauce thicken.
Add green onion, stirs well.
Put fried pork ribs in a large plate, pour sauce on top of fried ribs and serve immediatly.
Serve hot as appetizer or with rice.
Copyright by Mylinh Nakry.