Soup Cookbook

Directions

• I think the only “Singaporean” dish I have is one for a curried noodle dish known as Singapore Noodles every where in Asian except Singapore where they never seem to have heard of it.
• Stay tuned though.
• I’ll see what I can come up with.
• Well, it’s a little later and we’re in luck! I found three Singapore recipes in Joyce Jue’s “Asian Appetizers”.
• Here’s da foist.
• .
• .
• Although most Asian lunches and dinners include a soup, there are certain soups which are served as a snack or even for breakfast.
• In Singapore, one of my favorite ways to start a day is to trek over to a hawker’s stall and have a bowl of pork rib “tea” (actually a clear soup tinted with soy sauce).
• It comes with Chinese crullers for dunking, and a strong black tea which I think of as the “espresso” of teas.
• This recipe comes from the Straits Cafe in San Francisco.
• The crullers, baguette-shaped fried savory pastries, may be purchased at better Asian markets.
• 1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.
• Skim and discard the scum from the surface.
• Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
• Reduce the heat to low and simmer until the pork is tender, about 45 minutes.
• Discard the excess fat from the soup before serving.
• 2. Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top.
• Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.
• Serve with cruller slices for dunking into the broth, and a bowl of rice on the side.
• Makes 4 to 6 servings.
• CRISP FRIED SHALLOT AND GARLIC FLAKES: Cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 cup of slices.
• The slices must all be of equal thickness to assure even cooking.
• Heat 2 cups of vegetable oil to 300F in a preheated wok, saucepan, or skillet.
• Add the slices and fry slowly for 3 to 5 minutes or until golden brown and crisp.
• They should be completely dry with no remaining moisture.
• Remove with a fine strainer and drain on paper towels.
• When cool, store in an airtight container.
• The flakes will keep for several weeks.
• Makes about 1/2 cup.
• Makes about 1/2 cup.
• NOTE: The flavored oil can be strained and used for stir-frying.
• From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN 0- ISBN 0-9627345-1-9.
• Posted by Stephen Ceideberg; December 8 1992.
• File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/cberg2.biz