Taucheo spareribs with pickled cucumber

Ingredients:
meaty spareribs (cut into small pcs)
taucheo paste (about 1 rounded tbsp)
chopped garlic & chillie
dark soya sauce

cucumber for the pickle
sugar
vinegar
chillie


Method:

Heat oil in wok and add in chopped garlic and chilli.

Stir for a few seconds before adding in taucheo paste.

Stir fry until fragrant before adding in the spareribs.

Stir fry for a while to coat the meat before adding some dark soya sauce for color.

Throw in a sprinkling of sugar and stir fry for a while more before adding a cup of hot water.

Transfer it to a pot and stew over low fire until the meat is tender with some sauce.

While the meat is stewing, slice up the cucumber (remove soft center) and cut it into 4 lengthwise before slicing thinly along each length.

Put cucumber slices into a bowl and add in a generous tspful of salt and massage a bit then leave aside for while before squeezing out the water from the cucumber slices.

Once that is done, add rice vinegar to marinate the cucumber along with few tbsp of sugar to taste and don't forget to throw in some chilli slices for a spicy taste.

Leave to marinate until about to serve, then drain the cucumber and place it at the bottom of the serving plate.

Do not throw away the vinegar marinate add some of it to the meat (adjust to taste accordingly) and thicken the sauce with a bit of cornflour mixture.

Finally pouring out the meat over the cucumber slices in the serving plate.