Bak Ku Teh (Pork Rib Tea Soup)

Published: October 22, 2007, 12:15 pm

1 lb Pork back ribs, chopped -into 2-inch lengths 1 lg Clove garlic, crushed 6 c Water 1 Stick cinnamon 3 Whole star anise 1 ts Whole white peppercorns 1 1/2 ts Sugar 3 ts Salt 3 tb Dark soy sauce, or to taste ---------------------------------GARNISHES--------------------------------- 2 tb Crisp Fried Shallot Flakes Soy sauce and thinly -sliced red chiles for -dipping 2 Chinese crullers, sliced -(Optional) Steamed white rice 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 which are served as a snack or even for breakfast. In Singapore, one of my favorite ways to start a day is to trek over to

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