Kyoto Vege Rib's (京都素排骨 )

Kyoto sauce is the recipes I get from one of my cooking book and I've modifier the recipes according to my own taste. This is one of my favorite dishes and I like to enjoyed it with the white steam rice.

The Vege Ribs are tenderness and when it coated with the Kyoto sauce together with the tantalizing fragrance of curry powder it become more flavorful.

I used Bok Choy and white sesame to made some decoration on it appearance to look more attractive.

I recommended to remove the wooden stick on the ribs for easy chew and swallow especially for toddler, kids and older. Sweetness and sourness can be adjust according to individual taste.

INGREDIENTS

i) Batter

1/2 cup tempura flour                                                           

2 tsp curry powder

1 tbsp tomato sauce

1/2 tbsp mushroom sauce

100 ml water

ii) Gravy & Seasoning

a) Gravy

30ml black vinegar

1 1/2 tbsp sour plum sauce

1 1/2 tbsp tomato sauce

1 tbsp chili sauce

1 tbsp mushroom sauce

25 ml ribena juice

b) Seasoning

1 tbsp sugar

1 tbsp sesame oils

1/2 tsp five spices powder

1 1/2 tbsp canola oils

50ml water

1 tbsp dark soya sauce

1/4 tsp mushroom seasoning

1 1/2 tbsp vegetable stock

iii) Other's Ingredient

290grams Vege Rib

Method 1. In a bowl combine all batter ingredients and stir to coat the Vege Rib evenly. 2. Heat a wok and add cooking oils to fry the Vege Rib until brownish and set aside.

3. Then remove the fry oils and clean the wok to prepared the kyoto sauce.

4. Mix and whisk all the Gravy&Seasoning ingredients in a wok in low heat until dissolve. 5. Add water if necessary and taste the gravy before adding the Vege Rib 6. Coat the Vege Rib with the gravy evenly and it is done.