Steamed pork spare-ribs (Jing pai kwat) from Tony Tan's Asian Cooking Class (page 97) by Tony Tan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Spare-ribs marinate for at least an hour or overnight.

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