I wanted to cook a traditional soup dinner (bak kut teh/ pork rib with tea soup) with some of the typical sides that go with this soup. This soup is a Chaozhou cuisine and a nostalgic breakfast or dinner that my family enjoy eating when I was growing up. My mom is from Chaozhou and my paternal grandma is also Chaozhou so my family really loves this soup and all the sides that go with it. The Chinese spinach is not traditionally served with this soup but I wanted the dinner to include more fiber so I stir fried these lovely Chinese spinach that I found at the Asian store. I thought this soup was easy to prepare but I was on my feet from 11am till 9pm preparing this meal. It was quite a feat but worth the time. Thank God for this wonderful dinner with family!
Braised Five Spiced pig’s chitterling, hard boiled eggs, firm tofu, tofu puffs and garlic with skin on
Spiced and Stewed Sour Mustard aka Kiam Chye Buay (in Chaozhou) – Thanks to a dear friend who shared her recipe
Pork Rib Soup aka Bak Kut Teh Soup – cooked with pouches of Chinese herbs, pepper corn and whole garlic
Dipping sauce for the Ribs
Chinese Dough Sticks aka You Tiao for dipping into the soup or just drenched them with soup (Got these at the Asian store and baked it in the convection oven at 400 degrees Fahrenheit for ten minutes instead of the recommended temperature so it gets all crispy)
A traditional and nostalgic dinner to welcome the new year. May everyone have a great 2014!
Copyright 2014 From the Kitchen of Eloise