Directions

To Make

1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger. Add the beef tripe and cook for about 3 mins.
2. Next, pour in the fish sauce and water then simmer until the beef tripe is tender. Add some ground black pepper.
3. Add the uncooked glutinous rice and stir. Then pour in the beef stock and bring to a boil. Stir occasionally until the rice reaches the desired consistency (about 30 mins). Add water as needed. Add the safflower for additional color and aroma.
4. In a separate pan, heat cooking oil and deep fry the tofu and pork. Also, boil the eggs and remove the eggshell and cut them into halves.
5. Serve hot with minced green onions, hard-boiled eggs, roasted garlic, safflower kasubha, fried tofu and pork, calamansi (or lemon), and Lee Kum Kee Chiu Chow Style Chilli oil. Share and enjoy.