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                      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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