Bak Kut Teh
(Spicy Sparerib Soup) Recipe

Origin: Malaysia Period: Traditional

This is one of the most classic of all Malay Chinese dishes, though the base recipe seems to originate from the Quanzhou in China. Only later did it come to Malaysia, where it is most famously known today.

Bak Kut Teh was originally served in an octagonal bowl of short depth, though later variations tend to serve the dish in clay pot, which served to keep the dish hot.

Ingredients:

330g beef or lamb spare-ribs cut into bite-sized pieces
1 tbsp sugar
3 tbsp lard
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 garlic cloves, crushed
1 tsp preserved brown soya beans, pounded to a paste
1 tsp dark soy sauce
1 tsp salt
1 piece of cinnamon bark (about 3cm)
1 tsp black peppercorns
2 star anise
1.8l boiling water
a few Yu-Char-Koay (deef-fried Chinese fritters), sliced (you can also use deep-fried tofu)
1 tbsp shallots, fried until crisp

Bak Kut Teh
(Spicy Sparerib Soup) Preparation:

Method:

Rub salt all over the spare-ribs and set aside for 10 minutes.

Heat 2 tbsp of the lard in a pan until very hot and use to fry the spare-ribs until well browned on all sides. Drain and set aside until later.

In a clean pan, add the remaining lard and when melted stir-in the sugar. Continue to cook until caramelized a light brown then add the soya beans. Stir-fry for about 30 seconds then add the spare-ribs and peppercorns.

Add he boiling water along with the remaining ingredients (except the yu-char-koay and the fried shallots) and allow the mixture to boil on high heat for 10 minutes. Turn down the heat and allow to simmer gently for about 100 minutes. Skim any excess fat from the surface then ladle into soup bowls. Top with the yu-char-koay and the fried shallots and serve.

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