Ingredients with Measurements:
- 1 kg pork ribs
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 thumb-sized ginger, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chili paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon Chinese five-spice powder
- 1 liter water
- 2 stalks of spring onions, chopped
- 1 handful of coriander leaves, chopped
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Heat the vegetable oil and sesame oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and sliced ginger. Sauté until fragrant.
3. Add the pork ribs and stir-fry until browned.
4. Add the soy sauce, oyster sauce, dark soy sauce, chili paste, sugar, salt, white pepper, and Chinese five-spice powder. Mix well.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let it simmer for 1-2 hours until the pork ribs are tender.
7. Remove the pork ribs from the pot and strain the soup.
8. Return the soup to the pot and bring it to a boil.
9. Add the pork ribs back to the pot and let it simmer for another 10-15 minutes.
10. Garnish with chopped spring onions and coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 22g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sodium: 1200mg
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Chili paste can be substituted with chili powder or cayenne pepper.
- Spring onions can be substituted with scallions or leeks.
- Coriander leaves can be substituted with parsley or basil.
Variations:
- Add mushrooms, tofu, or vegetables like bok choy or cabbage for a vegetarian version.
- Use different types of meat like lamb or venison for a different flavor.
- Add more or less chili paste depending on your spice preference.
Tips and tricks:
- Use a strainer to remove any impurities from the soup.
- Let the soup simmer for a longer time for a richer flavor.
- Serve with steamed rice or fried dough fritters (you tiao).
Storage instructions:
Store the leftover soup and pork ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and pork ribs in a pot over low heat until heated through.
Presentation ideas:
Serve the Spicy Bak Kut Teh in a large bowl with the pork ribs on top and garnished with chopped spring onions and coriander leaves.
Garnishes:
Chopped spring onions and coriander leaves
Pairings:
Steamed rice or fried dough fritters (you tiao)
Suggested side dishes:
Stir-fried vegetables or pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water and let it simmer for a longer time.
- If the soup is too bland, add more soy sauce or salt.
Food safety advice:
Make sure the pork ribs are fully cooked before serving.
Food history:
Bak Kut Teh is a popular dish in Malaysia and Singapore. It originated from the Hokkien dialect, which means "meat bone tea". It is traditionally served as a breakfast dish and is believed to have medicinal properties.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice or fried dough fritters (you tiao).
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Region: Malaysian