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Salted Egg Bean Paste Ribs


  • 2pcs firm beancurd, sliced

  • 1 Chinese leek, green parts sliced, white parts chopped

  • 3cm ginger, peeled and julienned

  • 4 garlic gloves, peeled and chopped

  • 1 red chilli, sliced

  • 3-4tbsp rice flour


  • 600g baby back ribs, rinsed and pat dry

  • 1tbsp Chinese wine

  • 1tbsp black vinegar

  • 1tsp salt

  • 1tsp sugar

  • 1tsp white pepper


  • 2 salted egg yolks, cooked

  • 1 salted egg white, cooked

  • 1tsp oyster sauce

  • 1.5tsp spicy bean paste

  • 1tsp dark soy sauce

  • 1tbsp gula melaka / brown sugar

  • 1tsp white pepper

  • 0.5tsp salt

  • 200ml stock + 100ml water


  1. Mix ribs and marinade ingredients together. Let sit for 1hr.

  2. Pan-fry beancurd slices till golden brown. Set aside.

  3. Lightly coat ribs with rice flour and pan-fry till golden brown.

  4. In a mixing bowl, smash eggs with seasoning ingredients and mix till a paste is formed.

  5. In a pot, saute garlic, ginger and leek white parts till fragrant. Add in ribs and beancurd, mix well.

  6. Add in seasoning paste and stir well till ribs and beancurd are well coated.

  7. Sprinkle sliced chilli and leek green parts over. Let simmer 60mins or more till meat is tender.


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