Bak Kut Teh

Ingredients

 * 1 lb 6 oz Beef/mutton sparerib (cut into bite-size pieces)
 * 1 tablespoon Sugar
 * 3 tablespoons shortening
 * 1/2 teaspoon salt
 * 1/2 teaspoon pepper
 * 2 cloves garlic (bashed)
 * 1 teaspoon preserved brown soya beans, pounded
 * 1 teaspoon dark soy sauce
 * 1 teaspoon salt
 * 1 piece of cinnamon bark (1 inch)
 * 1 teaspoon peppercorns
 * 2 segments star anise
 * 3 pints of boiling water
 * some crispy Chinese crullers ("Yu-Char-Koay", sliced)
 * 1 tablespoon crispy Shallots

Directions
1. Rub salt on spareribs.

2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.

3. Using a clean pan, heat 1 tablespoon shortening. Add Sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.

4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.

5. Serve hot with cruller slices.