400g pork spare ribs
400g taro
1tsp minced garlic
2 stalk spring onion: white part minced, green part chopped
1 tbsp cooking oil
salt, pepper, seasoning powder, fish sauce to taste
1.5 liter water


Chop ribs into 1.5-inch (4cm) pieces. Soak ribs in water for 15 minutes. Rinse and drain.
Marinade with 1 tsp minced garlic, 1 tsp minced spring onion (white part only), 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp seasoning powder. Mix well and set aside for 15 minutes.
Cut taro into 1.5-inch cubes (3-4cm).
Heat the sauce pan on high heat, add in 1 tbsp cooking oil, then add the ribs and stir-fry until the color outside changes.
Add 1.5 liter water (6 cups) and bring to boil. Occasionally skim off the foam. When it boils, add taro and cook on medium low heat until the taro is soft (can easily pierce through with a chopstick)

Transfer to serving bowl and garnish with chopped spring onion.

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