- Exported from MasterCook
BAK KU TEH (PORK RIB TEA SOUP)
4 Preparation Time :
Categories : Side dish Soups
Amount Measure Ingredient -- Preparation Method -- -- --
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
2 tb Crisp Fried Shallot Flakes
Soy sauce and thinly
-sliced red chiles for -dipping
2 Chinese crullers, sliced
Steamed white rice
I think the only "Singaporean" dish I have is one for a curried noodle dish known as Singapore Noodles every
where in Asian except Singapore where they never seem
to have heard of it. Stay tuned though. I'll see what
I can come up with.
Well, it's a little later and we're in luck! I found
three Singapore recipes in Joyce Jue's "Asian
Appetizers". Here's da foist...
Although most Asian lunches and dinners include a
soup, there are certain soups which are served as a
snack or even for breakfast. In Singapore, one of my
favorite ways to start a day is to trek over to a
hawker's stall and have a bowl of pork rib "tea"
(actually a clear soup tinted with soy sauce). It
comes with Chinese crullers for dunking, and a strong
black tea which I think of as the "espresso" of teas.
This recipe comes from the Straits Cafe in San
Francisco. The crullers, baguette-shaped fried savory
pastries, may be purchased at better Asian markets.
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.
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
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.
From "Asian Appetizers" by Joyce Jue, Harlow and 1991. ISBN 0- ISBN
Posted by Stephen Ceideberg; December 8 1992. - - - - - - - - - - - - - - - - - -