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Malaysian Recipe : Bak Kut Teh

Spicy Sparerib Consommé

  • 1 lb 6 oz pork sparerib, cut into small pieces


  • ½ tsp pepper
  • ½ tsp salt

  • 3 tbsp lard
  • 1 tbsp sugar


  • 2 cloves garlic, bashed
  • 1 tsp preserved brown soy bean, pounded


  • 2 segments star anise
  • 1 inch piece cinnamon bark
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp MSG
  • 1 tsp dark soy sauce
  • 2 pints boiling water

  • 1 tbsp fried crispy shallots
  • Crispy Chinese crullers, sliced


  1. Marinate sparerib in A for 30 minutes.
  2. Heat pan till very hot. Add 2 tbsp lard and fry sparerib till well-browned. Remove to a dish.
  3. In a clean pan, heat 1 tbsp lard and caramelize the sugar till light brown. Add B. Stir fry for ½ minute, then add the fried spare rib and C.
  4. Let the consommé boil rapidly for 10 minutes, reduce the heat and let simmer for a further 1 ½ to 1 ¾ hours or till the meat is tender. Remove excess oil from the surface before serving.
  5. Serve hot with cruller slices.

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Last Modified: 11/28/11.