Comments on Smoky Wok: Mom's Peking Spareribs Recipe ('King To' Spareribs) 京都骨

hi there! jingdu is just the Mandarin pronounciat...

2012-05-08T08:51:05.583+08:00

hi there! jingdu is just the Mandarin pronounciation for 'king to' which is basically the same thing :) Twice -fried makes it crispier so you can definitely do that as well, fry it for the first time until 60% cooked then fry again until 100% cooked. hope that helps!

Hello these spareribs look really good. I used to...

2012-05-08T08:47:31.971+08:00

Hello
these spareribs look really good. I used to go to a Malaysian restaurant that served a dish called Jing-Du Spareribs. They were to die for!! I think they were twice fried but I can't find a recipe anywhere. Tonkatsu sauce smells reminds me of these ribs but it's been probably 30 years since I've had them. Do you have a recipe for these ribs? Jing-Du sounds lie a province, maybe?
thank you for your post
Debera from Australia

also for the batter will cornflour do or must it b...

2012-03-21T23:31:17.404+08:00

also for the batter will cornflour do or must it be flour?

hi there im new to tryin out these ribs, i can onl...

2012-03-21T23:29:58.558+08:00

hi there im new to tryin out these ribs, i can only get hold of normal white vinegar, will that do?

thanks! I just peeled them by hand..either that or...

2012-01-28T22:16:21.141+08:00

thanks! I just peeled them by hand..either that or you can get a spring onion peeler :)

Hi. this looks great . how did you make the spring...

2012-01-28T22:13:28.300+08:00

Hi. this looks great . how did you make the spring onion slices thin and curly?

Hi again Sylviacat, I think you read my recipe wro...

2011-08-17T13:18:46.752+08:00

Hi again Sylviacat, I think you read my recipe wrongly, I typed 1 TBSP of flour to 2 tbsps of WATER...so maybe that's why! Thanks for the feedback though and glad you liked the dish.

Hi again Sylviacat, I think you read my recipe wro...

2011-08-17T12:42:53.624+08:00

Hi again Sylviacat, I think you read my recipe wrongly, I typed 1 TBSP of flour to 2 tbsps of WATER...so maybe that's why! Thanks for the feedback though and glad you liked the dish.

The sauce tastes great, and the use of egg white a...

2011-08-17T12:31:34.325+08:00

The sauce tastes great, and the use of egg white and batter is a brilliant idea for deep frying. I like your food blog so I hope you don't mind if I am sharing my two cents' worth here. The ratio of 2 tbsp of flour to 1 tbsp of water is not quite right. The batter turned out to be too stiff and failed to properly coat the rib pieces. 1 tbsp of flour to 1 tbsp of water worked out better for me.

Hi D, thanks for the feedback! For this I only use...

2011-03-25T10:04:07.585+08:00

Hi D, thanks for the feedback! For this I only used corn starch in the marinade and not in the sauce to thicken as some Chinese recipes call for. Your sauce should thicken up as it is being stirred in with the fried pork. Did it? Do let me know if you have any other questions :)

Really good! I substituted boneless pork for the r...

2011-03-25T01:09:00.215+08:00

Really good! I substituted boneless pork for the ribs, but it worked just the same. The crispyness of the breading turned out nicely.

I'm wondering based on your recipe, do you use the marinade (which contains corn starch) in the final sauce or just the garlic piece? I know some recipes advocate corn starch in the sauce to thicken.

Thanks,
-d

^ Rosa, thanks for your response! I'm glad you...

2010-12-14T16:24:22.773+08:00

^ Rosa, thanks for your response! I'm glad you liked my mom's recipe :D

I actually tried cooking these ribs and my hubby a...

2010-12-13T17:13:34.627+08:00

I actually tried cooking these ribs and my hubby and kids loved it. In a lot of Chinese kitchens, ketchup is often used even in Asia so I think using the word 'travesty' is uncalled for.

Jen - thanks for the lovely recipe!

2010-12-13T09:26:38.233+08:00

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2010-12-13T09:00:50.502+08:00

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This looks great!

2010-09-15T22:52:08.403+08:00

This looks great!

Carolyn, moms' recipes are the best!

2010-09-15T20:25:47.787+08:00

Carolyn, moms' recipes are the best!

Hooray for Mom's recipe! There's nothing b...

2010-09-15T12:40:10.152+08:00

Hooray for Mom's recipe! There's nothing better than tender sparerib nuggets like these. I can never resist them.

Nate - yeah learnt that when I was doing my chicke...

2010-09-15T12:06:37.893+08:00

Nate - yeah learnt that when I was doing my chicken nuggets, Asian style!

HLC - thanks!

This is well done! making this is really not easy....

2010-09-14T23:19:03.748+08:00

This is well done! making this is really not easy. :)

Good tip with the egg white dip first before batte...

2010-09-14T22:16:51.692+08:00

Good tip with the egg white dip first before batter and frying.

I like the soft bones best.

WQ & Debs - I must stress though that I'm ...

2010-09-14T18:02:18.359+08:00

WQ & Debs - I must stress though that I'm no food history expert but I dont find the origins interesting! What I've shared is just based on what I've read and some logical deductions..hopefully I'm not too far off the mark :)

Oh yum, these look & sound fabulous. Thanks f...

2010-09-14T15:13:03.795+08:00

Oh yum, these look & sound fabulous. Thanks for the history lesson too.

thanks everyone for the kind words! My mom will de...

2010-09-14T14:39:03.845+08:00

thanks everyone for the kind words! My mom will definitely be pleased :)

Look at that shiny glaze.. must be so delicious. ...

2010-09-14T14:12:44.983+08:00

Look at that shiny glaze.. must be so delicious.

I am so hungry now...but I can't do anything :(