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Recipes with garlic bulbs

3 recipes that use garlic bulbs, with photos, step-by-step instructions and cook times. The quickest, Bak kut teh (Singapore peppery style), takes 120 minutes. It is most often cooked with coriander, bay leaves and cinnamon stick.

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Bak kut teh (Singapore peppery style)

Singapore's riverside bak kut teh shops, around Rangoon Road, Balestier and the old Clarke Quay docks, still open early for the kind of customer the dish was made for: a hungry worker wanting a fortifying bowl before a long day. Unlike the dark, herbal Malaysian versions, the Teochew style here is a clear, golden broth that bites with white pepper and is sweet with whole bulbs of garlic, poured over meaty pork ribs that have simmered until tender. It is eaten with white rice, youtiao (fried dough sticks) to dunk, braised peanuts or salted vegetables, a dish of dark soy with chopped chilli, and a pot of strong oolong tea to cut the fat. A common mistake is to let the pot boil hard, which clouds the broth and toughens the ribs; it should only shiver. Chef's tip: toast the crushed white pepper in a dry pan for a minute before it goes in, for a deeper, rounder heat.

120 minSingaporeanSoupsGluten free
by KrazyBadal 0 views

Chuijhal mangsho

Few ingredients say Khulna, Jessore and Satkhira like chuijhal, the thick stem and root of a pepper vine that climbs trees in the southwestern districts; chopped into chunks and cooked with meat, it gives a heat that is fragrant, woody and peppery rather than sharp. Roadside hotels between Khulna and Bagerhat are famous for their chuijhal mutton and beef, eaten with plain rice or soft chapatis, and the softened chunks of chuijhal are chewed for their juice at the end. In the UK some Bangladeshi grocers sell it frozen; if you cannot find it, long pepper and black pepper give a fair impression, though not the same aroma. The usual mistake is adding the chuijhal at the start, which cooks out its perfume; it goes in for the last half hour. Chef's tip: peel the tough outer skin from thicker stems, and split them lengthways so the flavour comes out.

135 minBangladeshiMeatGluten freeSpicy
by KrazyBadal 0 views

Champaran mutton

In the Champaran district of north-west Bihar, near the Nepal border, mutton is cooked in an ahuna or handi: a clay pot packed with raw meat, whole bulbs of garlic, onions, mustard oil and spices, sealed shut with dough and left for hours on a slow charcoal fire. Nobody adds water and nobody stirs; the meat cooks in its own juices and the garlic turns soft and sweet. Roadside dhabas on the highways out of Motihari made it famous, and it is now cooked at family picnics and parties right across Bihar, eaten with rice or rotis. This home version uses a heavy pot sealed with foil and a lid. Chef's tip: shake the pot instead of opening it; every time the lid comes off, steam escapes and the meat dries out.

135 minIndianMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with garlic bulbs