*  Exported from  MasterCook  *
 
                       BAK KU TEH (PORK RIB TEA SOUP)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side dish                        Soups
                 Ceideburg 2
 
   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
                         -----GARNISHES-----
    2       tb           Crisp Fried Shallot Flakes
                         Soy sauce and thinly
                         -sliced red chiles for
                         -dipping
    2                    Chinese crullers, sliced
                         -(Optional)
                         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.
   
   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.
   
   From “Asian Appetizers” by Joyce Jue, Harlow and
   Ratner, 1991.  ISBN 0- ISBN 0-9627345-1-9.
   
   Posted by Stephen Ceideberg; December 8 1992.
  
 
 
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