For readers who are not familiar with nam yee 南乳: Nam Yee is a fermented bean curd that is deep red in color. People usually use nam yee in marinating meat. It has a pungent smell during marinating, but the smell goes away after the meat is cooked. Nam yee flavor goes very well with meat especially pork. A good nam yee should not just taste salty– it should also bring a hint of sweetness at the end of the taste.
Nam Yee Roasted Spare Ribs Recipe 南乳烧排骨
3 lbs spare ribs– cross cut into 2-inch length
1 tsp salt
Marinade (mix together):
4 cloves garlic– minced
3 cubes of nam yee 南乳– mashed
2 tbsp nam yee liquid
1 tsp chicken bouillon powder
4 tsp sugar
1/4 tsp dark soy sauce
1/4 tsp chili powder
Nam Yee sauce:
3 tbsp maltose
3 tbsp honey
2 tbsp soy sauce
2 tsp hoisin sauce
1 cube nam yee– mashed
4 tbsp nam yee liquid (the liquid in which nam yee cubes are soaked in the jar)
- Clean spare ribs, season with salt.
- Mix together all marinade ingredients in a large bowl. Add spare ribs, mix and marinate at least 4 hours or preferably overnight.
- Preheat oven to 375°F. Roast ribs on a rack over shallow pan for 1 hour. In the meantime, make nam yee sauce: combine all nam yee sauce ingredients in a small sauce pan, stir constantly on medium heat until it turns bubbly, about 3-4 minutes. Set aside to cool. The sauce will thicken further when it cools.
- Remove ribs from oven. Pour nam yee sauce over the ribs, toss to coat well. Serve immediately.