Bak Kut Teh, Bing’s way.
Serves 4 (or 2 greedy adults).
about 1kg of pork ribs
1 packet of A1 Bak Kut Teh mix (has 2 pouches of mix in it, use both)
2 large onions
1 large bulb whole garlic cloves peeled (I bash them too)
Mushrooms (any kind you like)
Veggies (any kind of white leafy ones you have on hand. I like chinese cabbage, lettuce and beansprouts)
Additional stuff that you can add if you have it – beancurd skin, roast pork, radish, meat balls, etc.
about 2.5 litres of boiling water (or just enough to cover the ribs and more to accommodate evaporation during cooking)
Seasonings (approximate, depending on which brand you use. Please taste!)-
4 T light soy sauce
3 T kecap manis or good thick dark soy sauce
3 T oyster sauce
2 t sugar
1/2 C Shaoxing huatiao wine
2 t of dark vinegar (I used basalmic)
Lots of white + black pepper to taste
Garnish – spring onions and/or coriander leaves
Clean pork ribs. You may need to dip them in boiling water for a minute.
Heat a deep pot. Add cleaned pork ribs. When ribs are slightly cooked on the outside, add onions and garlic. Stir and toss for a minute. Then add the water. Let it boil for 1/2 hour and then add the Bak Kut Teh mix and seasonings. Taste and add more/less where necessary.
Cover the pot. Cook at medium-low heat for 1 more hour.
Add other ingredients along the way, depending on how long they need to be cooked.
Add leafy vegetables just before serving. Once veggies added to soup, it’s done when the soup has started to boil again.
While veggies are cooking, heat a dry clean claypot over a fire.
When soup is ready, dish out into claypot. It’ll sizzle! The claypot will keep the soup nice and warm throughout the meal.
Garnish with spring onions and fried onions.
Serve with rice.
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