This combines our love for pao fan with one of our local classic dishes. We figured since we always have rice to go with a bowl of Bak Kut Teh soup, to mix the two in a pao fan format.
First, toast 1 tsp of Sarawak white peppercorn seeds in a claypot for a few minutes. Until the seeds start to dance and jump about, and they will smell aromatic.
Add 3 to 4 prime ribs and sear them for a few minutes on all sides. Once they have been properly seared, add enough water to fully cover the ribs.
Add 10 cloves of garlic with skin on, followed by 1 or 2 small rock sugar. Bring the mixture to a boil, then simmer at low heat for 2 hours. Periodically add more water after every 20 or 30 minutes as the simmering process will reduce the liquid.
In the meantime, make the you tiao using frozen prata dough. Sprinkle some plain flour on 1 piece of prata dough. Then cover with another piece of prata dough like seen in the video.
Cut into thick strips that are the size of a regular you tiao. Use a long toothpick to make an indentation in the center of each strip as seen in the video. Place the strips on a baking tray lined with baking paper.
Bake the you tiao in a preheated oven at 200 Celcius fan mode for around 15 minutes until they turn golden brown. When they are baked, remove from oven and use a scissors to cut into smaller chunks similar to the size you find in most Bak Kut Teh places.
After 2 hours, the pork ribs will be tender and the broth will be flavourful. Season with 1 tsp salt. Add cooked rice to make the pao fan.
Add a handful of chopped green scallion, followed by the prata you tiao. And it is done.
This will be supremely comforting and will remind you of the Teochew Bak Kut Teh flavours, but in a more heartwarming and non MSG pao fan rendition.
For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.
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