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Bak Kut Teh

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Ingredients Edit

  • 1 lb 6 oz Beef/mutton sparerib (cut into bite-size pieces)
  • 1 tablespoon Sugar
  • 3 tablespoons shortening
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic (bashed)
  • 1 teaspoon preserved brown soya beans, pounded
  • 1 teaspoon dark soy sauce
  • 1 teaspoon salt
  • 1 piece of cinnamon bark (1 inch)
  • 1 teaspoon peppercorns
  • 2 segments star anise
  • 3 pints of boiling water
  • some crispy Chinese crullers ("Yu-Char-Koay", sliced)
  • 1 tablespoon crispy Shallots

Directions Edit

1. Rub salt on spareribs.

2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.

3. Using a clean pan, heat 1 tablespoon shortening. Add Sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.

4. Let the consommé boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.

5. Serve hot with cruller slices.

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