Singaporean Bak Kut Teh

A pork rib dish cooked in broth with mushrooms, tofu, seasonings and spices.

Yield: 4 potions

400 gms Pork Ribs

1 liter Water

5 gms Angelica Root (Chinese: dang gui)

3 gms Sichuan lovage root (Chinese: chuan xiong)

10 gms Garlic, peeled, lightly crushed

1 Small Cinnamon Stick

1 piece Star Anise

2 Cloves (clove spice whole)

15 ml Dark Sweet Soy Sauce

7.5 ml Traditional Chinese Style Soy Sauce

3.5 ml Sea or Kosher Salt

10 gms Chinese Rock Sugar

4 each Fresh Mushrooms, shiitake or similar are best, destem, cut into bite size triangles

4 small pieces Fried Tofu, blanch in hot, cut into medium dice

16 each Dried Chinese Wolfberries

Chili and Garlic Soy Sauce

2 pieces Thai green chilies

2 pieces Thai red chilies

2 cloves garlic

45 ml Traditional Soy Sauce

Method:

1. Blend ingredients for Chili and Garlic Soy Sauce and set aside.

2. Place pork ribs and water in pot and bring to boil. Remove foam, fat and debris by skimming until soup is clear.

3. When soup is clear, add angelica root, lovage root, star anise, cinnamon stick, fresh garlic, and cloves. Season with dark sweet soy sauce, soy sauce, salt, and rock sugar.

4. Bring to a second boil, reduce to a simmer, cover with a lid, and cook at a simmer for 1 hour, or until pork is tender.

5. Add mushrooms, tofu, and Wolfberries to the pot.

6. Bring to a second boil, and cook for a further 10 minutes.

7. Taste, and adjust with salt and sugar if needed.

8. Turn off heat, and serve hot with the chili and garlic soy sauce and a bowl of steamed short grain white rice.