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BAK KU TEH




Source of Recipe


RS


Recipe Introduction


Singapore. (PORK RIB TEA SOUP)


List of Ingredients




1 lb Pork back ribs, chopped
-into 2-inch lengths
1 lg Clove garlic, crushed
6 c Water
1 Stick cinnamon
3 Whole star anise
1 t Whole white peppercorns
1 1/2 ts Sugar
3 ts Salt
3 tb Dark soy sauce, or to taste
-----GARNISHES-----
2 tb Crisp Fried Shallot Flakes
Soy sauce and thinly
-sliced red chiles for
-dipping
2 Chinese crullers, sliced
-(Optional)
Steamed white rice

Recipe



1. Combine the pork, garlic, and water in a large
saucepan; bring to a boil and cook for 5 minutes.
Skim and discard the scum from the surface. Add the
cinnamon, star anise, peppercorns, sugar, salt, and
soy sauce. Reduce the heat to low and simmer until the
pork is tender, about 45 minutes. Discard the excess
fat from the soup before serving.

2. Serve the soup in deep bowls with 3 to 4 rib
pieces per serving and shallot flakes scattered over
the top. Combine soy sauce and chiles to taste in
small bowls as a dipping sauce for the ribs. Serve
with cruller slices for dunking into the broth, and a
bowl of rice on the side.

Makes 4 to 6 servings.

CRISP FRIED SHALLOT AND GARLIC FLAKES:

Cut 8 shallots or garlic cloves crosswise into
1/8-inch-thick slices; you should have 3/4 cup of
slices. The slices must all be of equal thickness to
assure even cooking. Heat 2 cups of vegetable oil to
300F in a preheated wok, saucepan, or skillet. Add
the slices and fry slowly for 3 to 5 minutes or until
golden brown and crisp. They should be completely dry
with no remaining moisture. Remove with a fine
strainer and drain on paper towels. When cool, store
in an airtight container. The flakes will keep for
several weeks. Makes about 1/2 cup.

Makes about 1/2 cup.

NOTE: The flavored oil can be strained and used for
stir-frying.