bakuteh is like a dish anyone can make anytime. ^^
there are innumerable bakuteh spices in the supermarts.
i use the cheapest ilc brand S$1.50 for 20g spices packet.
this suited the 600g pork ribs i was cooking. for 1kg i use the larger 30g packet.
this time though i am just using frozen spanish baby ribs from QBFood. 🙂
for the preparation-
- add a bulb garlic & the spice packet (20g) to 1.5l water & boil
- cut defrosted baby ribs (about 600g)
- scald with boiling water to remove scum
- clean pork ribs under running cold water & add to pot
- boil on low fire for 40mins (50mins or longer if you prefer meat falling off the bones)
- & voila!
at 40mins or so, meat should come easily of the bone.
personally i prefer the meat texture to be firm with some bite, rather than completely soft & falling off the bones.
also unless you finish all in one go, you may reheat the bakuteh 1 or more times, so i prefer the ribs not to be overly cooked & soft.
& btw, the soup was just delicious!
i did not add any salt, fish sauce & light soy sauce as it was salty enough for me. also no need to add pepper seeds. it is already peppery & just right, not overly!
but they were still very good, and with the excellent tasting soup, this home brewed bakuteh was as good as most bakuteh outside except the few very good ones.
one of my friend regularly brings bakuteh spices to cook while traveling overseas. it is easy to get ribs from the supermart & do up a delectable soupy comfort food goodness at a rented airbnb apartment. 🙂
this may not be exactly fine gourmet, but with a bit of plating, it looks good enough to be served as a course meal. for me anyway haha!