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Bak Kut Teh

See original recipe at: indobase.com
kept byjeffduricko
recipe byindobase.com
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Ingredients: 

• 450 gm Pork Spareribs (chopped into bit size pieces)
• 5 Whole Star Anise (broken pieces equal to 5 stars)
• Soy Sauce (with thinly sliced red chilies for dipping)
• 2 Chinese Crullers, sliced diagonally (optional)
• 2 tbsp Crisp Shallot Flakes
• 1 tbsp Shredded Coriander
• 1 tbsp White Peppercorns
• 1 tbsp Black Peppercorns
• 5 cloves Garlic (peeled)
• 1 tbsp Dark Soy Sauce
• 3 Cinnamon Sticks
• 2 liter Water
• 2 tsp Sugar
• 2 tsp Salt

  1. Take a large pot and put sparerib pieces in it. Add enough cold water to cover them completely. Parboil until foam rises to the surface.
  2. Drain the water and rinse the meat with cold water and return it to the pot. Add garlic and 2 liter of water.
  3. Put cinnamon, star anise and peppercorns in a cheese cloth; tie it and add bag to the pot.
  4. Bring water to a boil, reduce the heat and simmer uncovered for 1 hour or until the meat shrinks from the bones.
  5. Skim excess oil from the surface and discard it.
  6. Remove the spice bag from the pot.
  7. Season the prepared soup with salt, sugar and dark soy sauce to taste, and stir.
  8. Bak Kut Teh is ready. Serve with white steamed rice.
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  12. See more at http://www.indobase.com/recipes/details/bak-kut-teh.php
See original recipe at indobase.com

 

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