Last December 2008, I received a special "my kind of book" from Helene when I spent my Christmas holidays with her family in Singapore. She combined two of my loves in it - glorious food and glorious pictures of food - the Singaporean dishes were presented almost like still-life paintings by masters of art.
I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).
Copied from "Authentic Recipes from Singapore" Wong and Wibisono.
I chose this because I had a sip-pilicious time slurping this soup down with Loo and Helene in Singapore. I remember I bought one pack of the "bak kut teh" spices but since I rarely buy meat while living here in Manila, I don't think I've used it.
A popular late night, or early morning pick-me-up, this flavorful soup can be prepared with various cuts of meat, although this version using ribs is the most popular.
Ingredients:
500 g (1 lb) pork ribs, cleaned, separated and cut into lengths
one 150-g (5-oz) piece lean pork
1 bulb garlic, unpeeled and washed
12 cups (3 liters) water
4 tbsp black soy sauce
2 tbsp soy sauce
2 tsp sugar
1 red finger-length chili, thinly sliced, to serve (optional)
Black soy sauce, to serve (optional)
Seasoning:
1 packet Bak Kut Teh spices (Note: packets of these are sold in supermarkets and food shops in Singapore, Australia and Malaysia. You can also try stopping by a Chinese medicine shop and ask for seasonings to make Bak Kut Teh.)
the packet usually has a combination of cloves, star anise, cinnamon, rock sugar and various Chinese medicinal herbs...
Directions:
1. Place the pork ribs, pork and garlic with the water in a large pot. Wrap the seasonings in a piece of clean cheesecloth and add to the pan. Add the soy sauce and sugar and bring to a boil. Then reduce the heat to low and simmer gently, covered, for 1 1/2 to 2 hours, until the meat is very tender and almost falling off the bones. Discard the cheesecloth filled with the seasonings.
2. To serve, slice the pork meat into smaller pieces. Place a few pieces of meat in individual serving bowls with a few ribs and whole cloves of garlic, and ladle the hot stock over the meat. Serve with a small bowl of sliced fresh red chili in black soy sauce on the side. Serve immediately.
Prep. time: 15 minutes
Cooking time: 1 hour and 45 minutes
Where I ate Bak Kut Teh in Singapore:
ReplyDeletehttp://cuh888.multiply.com/photos/album/225/Singapore_Sling_Of_Pork_Ribs_and_PCs
Soups are great!...if it's with some greens like the pichay & celery...it probably be more presentable...but, i don't doubt, bet, it's very yummy..
ReplyDeleteits said to be nutritious acc to Loo...
ReplyDeletehe had described how before hard up laborers would go for this soup early mornings..I guess later it had more meat and the herbs made it healthier (because i for one couldn't see the nutrition if one just used bones even with some meat in it *grin*)