Singaporean Recipe for Cooking Bak Ku Teh or Pork Rib Tea Soup
INGREDIENTS- 1 pound pork spareribs (chopped into bit size pieces)
- 5 cloves garlic - peeled
- 1 thumb-sized piece tung kwai (optional)
- 2 1/2 quarts water
- 3 cinnamon sticks
- 5 whole star anise or broken pieces equal to 5 stars
- 1 tablespoon white peppercorns
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon dark soy sauce, or to taste
- 2 tablespoons crisp shallot flakes
- 1 tbs shredded coriander
- Soy sauce with thinly sliced red chilies (for dipping)
- 2 Chinese crullers, sliced diagonally (optional)
- Place sparerib pieces in a large pot and add enough cold water to cover them
- Parboil until foam rises to the surface
- Drain, rinse the meat with cold water and return it to the pot
- Add garlic, tung kwai and 2 1/2 quarts of water
- Wrap cinnamon, star anise and peppercorns in cheesecloth; tie it and add bag to the pot
- Bring water to a boil, reduce heat and simmer uncovered for 1 hour or until the meat shrinks from the bones
- Skim excess oil from the surface and discard
- Remove spice bag
- Season soup with salt, sugar and dark soy sauce to taste, spoon entire mixture into an attractive clay pot
To serve:
- Scatter crisp shallot flakes
- Dip ribs into soy sauce with chilies and eat them with steamed rice
- Toss in cruller slices into the broth and enjoy
Singaporean recipe for cooking Bak Ku Teh or Pork Rib tea soup. If you enjoy this free pork recipe then you may wish to read more beef and pork rib recipes. If you enjoyed this Singaporean recipe then you can visit the main page for over 100 more delicious asian recipes ranging from vegetarian foods and sea food to beef and pork. There are also many free dessert recipes.