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back ribs garlic water cinnamon anise white peppercorns sugar salt soy sauce shallot chinese crullers
Viewed: 23 - Published at: a year agoIngredients
- 1 lb Pork back ribs, minced into 2-inch lengths
- 1 lrg Clove garlic, crushed
- 6 c. Water
- 1 stk cinnamon
- 3 whl star anise
- 1 tsp Whole white peppercorns
- 1 1/2 tsp Sugar
- 3 tsp Salt
- 3 Tbsp. Dark soy sauce, or possibly to taste
- 2 Tbsp. Crisp Fried Shallot Flakes Soy sauce and thinly sliced red chiles for dipping
- 2 x Chinese crullers, sliced (Optional) Steamed white rice
Method
- 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 that are served as a snack or possibly 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 that 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 min.
- Skim and throw away the scum from the surface.
- Add in the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
- Reduce the heat to low and simmer till the pork is tender, about 45 min.
- Throw away the excess fat from the soup before serving.
- 2.
- Serve the soup in deep bowls with 3 to 4 rib pcs 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 possibly garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 c. of slices.
- The slices must all be of equal thickness to assure even cooking.
- Heat 2 c. of vegetable oil to 300F in a preheated wok, saucepan, or possibly skillet.
- Add in the slices and fry slowly for 3 to 5 min or possibly till golden and crisp.
- They should be completely dry with no remaining moisture.
- Remove with a fine strainer and drain on paper towels.
- When cold, store in an airtight container.
- The flakes will keep for several weeks.
- Makesabout 1/2 c..
- Makes about 1/2 c..
- NOTE: The flavored oil can be strained and used for stir-frying.
