TLC Kitchen

INGREDIENTS (2 Pax)

• 1 tube (150g) Silken Egg Tofu 蛋豆腐
• 2 Eggs 
• Marinade Meat
• 150g Minced Pork
• 1 tsp sesame oil
• 1 tsp cornflour; and corn flour for silken tofu
• pinch of salt and white pepper powder
• Garnish 
• 1.5 cm ginger
• 1 clove of Garlic
• 2 pcs of dried chinese/shitake mushrooms
• 1/2 chili (Optional)
• 1/4 Carrot (Optional)
• Sauce:
• 1/2 cup water
• 1 tsp light soya sauce 
• 1/2 tbsp oyster sauce
• 1/2 tbsp shao xing wine / hua tiao
• (Chilli) Bean Paste  (辣豆)瓣酱 1 Tbsp
• Cornflour 1/2 Tbsp dissolved in 1 Tbsp water
• Sugar, Salt, White Pepper to taste

INGREDIENTS (2-3 Pax)

• 1 tube (150g) Silken Egg Tofu 蛋豆腐
• 50g Minced Pork
• Chinese wine
• Light soy sauce
• Cornflour
• White pepper powder
• 10 Wolfberries
• Carrot (Optional)
• 1 Spring onion (Optional)

Photo Credit: annieliciousfood.wordpress.com

INGREDIENTS (1 Pax)

• 4 soup spoons of Jasmine Rice
• OR Try this rice ratio for 2 to 3 Pax:
• 1 soup spoon of Glutinous Rice: For porridge's stickiness texture.
• 2 soup spoons of Jasmine Rice: Gives "volume" to the porridge.
• 1 soup spoon of Japanese Rice: People tend to mix up Japanese rice with Pearl and Sushi Rice. They're different, but it doesn’t matter. For porridge's shiny and glossy texture.
• 1 big piece of fresh pork bone (Get your butcher to cut it into half for you). 
• About 3 rice bowls of water
• 2 to 3 slices of ginger
• 5 pieces of dried dates or 3 to 4 pieces of dried scallops (for sweetness)
• pepper, salt & sesame oil to taste
• a stalk of spring onions (optional)

Image Credit: thebestsingapore.com

INGREDIENTS

• 500 grams pork ribs
• 1 packet bak kut teh spice mix
• 8 cloves garlic lightly bruised
• 1.5 litres water
• 2 tsp dark soy sauce
• 1 tsp light soy sauce
• salt to taste

Optional

• 60 grams dried beancurd skin/"tau kee" cut to shorter lengths (wrinkled kind of dried bean curd skin)
• 3 dried tofu puffs/"tau pok" sliced to 2cm strips
• 200 grams enoki mushrooms bottom trimmed and discarded
• Button Mushrooms
• Lettuce torn to pieces
• 1 x 200g canned straw mushrooms drained
• Condiments/Sides
• Soya Sauce Dip with Sliced Chili and minced Garlic 
• 1 you tiao/fried fritters cut to pieces

DIRECTIONS 

Prepare

• Defrost pork ribs (overnight in fridge, or 1-2 hours before cooking)
• Cut chili and garlic into slices for soya sauce dip

Cook (60 mins)

• Blanch pork ribs in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.
• In a pot, add bak kut teh spice mix, 1.5 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. (Add more water as needed any time during the simmering process.)
• (Optional Ingredients): For us, I will add in one can of button mushrooms. During the last 10 minutes of simmering, add button, enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking
• (Optional) 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

• Pork Ribs
• Potatoes
• Carrot
• Tomatoes
• Celery (Optional)
• Onion
• Ginger, Garlic, Salt

DIRECTIONS 

PREPARE (1-3 hours before)

• Thaw the pork ribs in the fridge section overnight or in the morning. If time-pressed, thaw at room temperature for at least 2- 3 hours before cooking. 
• 2 to 3 Potatoes, peeled and cut to chunks
• 2 Carrots, peeled and cut to chunks
• 1 Tomatoes, sliced to 6-8 wedges
• 2 stalks celery, sliced thinly (Optional)
• 1 yellow/red onion, 1 slice of ginger, 2 cloves garlic, roughly chopped,  add more if you like
• Set aside some salt and boil water

COOK (60 MINS)

• Blanch pork ribs in boiling water for about 5 minutes, then rinse with cold water, set aside.
• Place the blanched pork ribs and the other ingredients (except salt) into a pot. Pour water in to cover the ingredients with it. 
• Bring to a boil, then simmer over low fire for another 40-50 mins. 
• Season to taste with salt.