Thursday, July 20, 2006

Lam Yee Spareribs

Lam yee is the variety of preserved bean curd which is made with fermented red rice and its nickname is "Chinese cheese."as it has a pungent aroma similar to strong cheese. To me, cos i am chinese, finds this pungent aroma not offensive compared to strong cheese but the taste is very salty and has to be used for marinating or making sauces.

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1 lb of pork spareribs
1 tbsp cooking wine
oil for frying


3 pieces of lam yee
1 tbsp sugar
1/2 tsp 5 spice powder
1/2 tsp pepper
1 tsp garlic powder
1 tbsp soya sauce
1 tbsp shaoxing hua tiau
1 tsp tapioca starch


Parboil spareribs in boiling water with 1 tablespoon of wine for 10 minutes, remove and pat dry.

Mix the marinate and pour into the spareribs. Leave in fridge to marinade for at least 1 hour.

Heat enough oil for deep frying. Deep fry the spareribs in moderately hot oil until ribs are crispy and brown.

Drain spareribs on baking rack and then on kitchen towel then serve



Little Corner of Mine said...

This looks delicious!

Yeni said...

Hi Lily,
Do you think replacing nam yee with regular fu yee will do? Silly question.. I know :(

lilyng said...


you could if you have to but add 1/2 tsp of thick dark soya sauce cos lam yee is red and fu yee is too pale.

Yeni said...

Thanks for the answer Lily :) I just made the nam yee sauce according to your recipe. Now I want to incorporate that sauce into other recipes. Can we subsitute nam yee with the sauce in this recipe? Thanks

Sally said...

Dear Auntie Lily,

I really love your recepies....wanna asked is Lam Yee same as Fermented Beancurd?? please help

Esther Foo said...

Hi Lily

I really like your recipe! Had try your char siew and the Chicken claypot rice and my hubby and children all like it a lots. Thinking of doing the Lam Yee Sparerib but was wondering what is Lam Yee?

lilyng said...


as i have written in my introductory text, lam yee is fermented tofu and it comes in square blocks bottled in red sauce or else a similar kind is yellowish and it could be plain or spicy and this kind is called 'foo yee'

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