250g pork ribs, chopped

6 salted plums
2 pieces ginger, julienned+scallion + red chilli
1T rice wine
1.5T chopped garlic
1T light soy sauce
1T tauchu sauce
0.5T sugar
1t sesame oil
1T corn flour + pepper
pepper to taste
Marinade pork with all d above (except ginger) 4 at least 3 hrs. I let mine sit overnight in d fridge.
Scattered ginger on top b4 steaming at high heat 4 20-30 mins.
INGREDIENTS
600 grams pork ribs
1 packet klang bak kut teh spice mix I use a 45g packet of Mo
Sang Kor
8 cloves garlic lightly bruised
2 litres water
4 tsp dark soy sauce
2 tsp light soy sauce
1 x 200g canned straw mushrooms drained
200 grams enoki mushrooms bottom trimmed and discarded
60 grams dried beancurd skin/tau kee cut to shorter lengths
3 dried tofu puffs/tau pok sliced to 2cm strips

salt to taste

lettuce torn to pieces

8 cloves garlic minced; condiment/side
3 chilli padi sliced thinly; condiment/side
1 you tiao/fried fritters cut to pieces; condiment/side
1 tbsp dark soy sauce condiment/side
INSTRUCTIONS

1
2

Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set aside.
In a deep soup pot, add bak kut teh spice mix, 2 litres water, garlic cloves, soy sauces and blanched pork
ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. Note:
Add more water as needed any time during the simmering process.
During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until
the tau kee is softened to your liking.
Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with
side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

Ingredients for half kilo meat

Char siew sauce
1 1/2 tablespoons maltose (alternative : honey)
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine ()
3 dashes white pepper powder
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil

2. In a bowl, everything in, except water. Marinade for at least half hour, or one hour is always better if
you have the time. I leave it in the fridge, covered, for 2 hours./overnite

3. Heat up your oven at 200 degrees. You will need to use it later.
5. Pan-sear the ribs lightly This to seal in the meat juices. No need to cook it thoroughly. I just
wants to brown it a little before finishing it in the oven later.
6. Line your baking pan with foil paper, place ribs on it, and straight into the oven for 30 mins or upto
40mins if you want it to looks more charred.
7. While the oven is doing the work. Add water & the remaining marinade sauce into the pan that you
just pan-seared the ribs. (Eyeball it yourself. Just add more sauce if needed.) In a medium
heat, bring it to boil. Stir occasionally until it has thickened. Heat off. Leave the sauce in the pan. No
need to dish up.
9. Once the ribs is out of the oven, put it back to the pan. Under medium heat, mix the sauce with the
ribs evenly. While youre mixing them, the heat is caramelizing the sauce while sticking it to the ribs.