Spices tied in a cloth square:
I cinnamon stick
4-5 cloves
1 tsp white peppercorns
1 tbs kei chee (dried hawthorn berries)
2 whole star anises
500g (1 lb) meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs black soya sauce
6-7 cups of water
1 tbs salt
1-2 heads iceberg lettuce, washed and separated
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Place ribs, spice packet and the garlic in a pot. Add water to cover and bring to the boil. Skim off the meat scum as it rises. Add soya sauce and salt. Reduce heat to simmering and cook till ribs are tender. Place a few lettuce leaves in the bowl before dishing out the ribs and soup. Serve with white rice and sliced red chilli in dark soya sauce on the side.
Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan
The spice packet can be used to flavour not only this hearty Hokkien soup, but also any dish that calls for a mix of star anise, cinnamon, cloves, coriander, cumin and fennel. There is also a Teochew version of bak kut teh that is clear and simple, cooked with just garlic, pepper and light soya sauce. |
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