Brunei Spicy Sparerib Consomme - Bak Kut Teh

Ingredients:

1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)

1 tablespoon sugar

3 tablespoons shortening

1/2 teaspoon salt

1/2 teaspoon pepper

2 cloves garlic (bashed)

1 teaspoon preserved brown soya beans, pounded

1 teaspoon dark soya sauce

1 teaspoon salt

1 piece of cinnamon bark (1 inch)

1 teaspoon peppercorns

2 segments star anise

3 pints of boiling water

some crispy Chinese crullers ("Yu-Char-Koay", sliced)

1 tablespoon crispy shallots

Cooking Instructions:

Rub salt on spareribs. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving. Serve hot with cruller slices.

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