Recipes with White Pepper

Beef Bone Broth with Silky Tofu Skin

Ingredients

500g beef ribs, chopped 

200g silky tofu skin, washed

1 pot of boiling water

2 teaspoons salt

1.5 teaspoon SPIC Sarawak White Pepper Pure Ground

1 sprig of fresh parsley

Fried onions for topping

Method

Pour water into the pot and set to boil. Once water is boiling, add in salt, beef ribs and tofu skin. Cover and  let boil for 30 minutes.

Add SPIC Sarawak White Pepper Pure Ground and stir well. Top with fresh parsley and fried onions. 

Serves 4.

Champion's Soup - Chicken Ribs and Chinese Vegetable Soup

Ingredients

500g chicken ribs, chopped

50g salted gourd, chopped into chunks

100g tofu, cut into squares

50g wood-ear fungus

100g white melon, chopped into chunks

1 pot of boiling water

2 teaspoons of salt

2 teaspoons of SPIC Sarawak White Pepper Pure Ground

Fried onions for toppings.

Method

Fill a pot with water and set to boil. Once water is boiling, put in salt, 1 teaspoon of SPIC Sarawak White Pepper Pure Ground, and chicken ribs. Cover and boil for 20 minutes.

After 20 minutes, add in white melon, wood-ear fungus and tofu. Cover and boil for another 10 minutes.

Add remaining teaspoon of SPIC Sarawak White Pepper Pure Ground and stir well. Top with fried onions.

Serves 4.