Ingredients Jump to Instructions ↓

  1. 350 g 200 g 3 tbsp Shredded Red Chili

  2. 1/2 tsp Water

  3. 250 ml

Instructions Jump to Ingredients ↑

  1. Saute Lee Kum Kee Chu Hou Paste in 2 tbsp oil. Add spare ribs and stir-fry until fragrant. Add potato and stir well. Stir in sauce mix and cook on low heat for 15-20 minutes. Garnish with shredded red chili.


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