Ingredients

• 1 lb - pork spare ribs
• 5 cloves - garlic
• 2.5 cups - water
• 3 - cinnamon sticks
• 5 - whole anise
• 1 tbsp - white peppercorns
• 1 tbsp - black peppercorns
• 2 tsp - salt
• 2 tsp - sugar
• 1 tbsp - dark soya sauce
• 2 tbsp - shallot flakes
• 1 tbsp - shredded coriander
• Soy sauce with thinly sliced red chillies (for dipping)
• 2 - Chinese crullers.

How to Make Bak Ku Teh

• Take spare ribs in a large pot and add enough cold water and parboil till foam rises to the surface
• Drain, rinse the meat with cold water and put in the pot
• Add garlic and 2.5 cups of water
• Wrap cinnamon, star anise and peppercorns in cheesecloth; tie it and place the bag in the pot
• Bring water to boil, reduce heat and simmer uncovered for an hour.
• Skim excess oil from the surface and discard
• Remove spice bag
• Season soup with salt, sugar and dark soy sauce to taste.
• To Serve:
• Sprinkle crisp shallot flakes
• Dip ribs in soya sauce with chillies and have them with steamed rice
• Toss in cruller slices into the broth.