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Tuesday, December 7, 2010

Bak Kut Teh

I brought a bunch of Bak Kut Teh herbs this time around when I visited Malaysia. Came back and distributed to many of my friends. Just to realised that what comes so naturally to me as a Malaysia may be a puzzle to others.
The don't know how to make Bak Kut Teh!

So here I am making my Bak Kut Teh post on the very first snow day in NJ for the year... So that my friend could all use the Bak Kut Teh herbs I gave them! LOL

1 lbs pork ribs
1 pig bag/stomach
1 lbs pork belly
8-10 dried mushroom (soaked)
2-3 head of garlic
8-10 fried tofu
1 packet of Bak Kut Teh Herbs
1 Bunch of pak Choy/green
1 bunch of needle mushroom

For Seasoning:
1/2 tsp dark soy sauce (Optional)
1 tsp salt (or to taste)
1 small pice of rock sugar (Optional)

Here are all the ingredients needed, first cleaned the ribs, belly and stomach thoroughly, and then boil a big pot hot water, scald the meat/ribs/belly and washed again with cold water.

Here are the herbs, in a deep clay pot, pour in 14-15 cups of water, add all the herbs and spices, bring it to boil,then turn the heat to medium low, add the pig bag first, and cook for an hour

After one hour, add the pork belly (whole), ribs, and mushroom (do not use the water from soaking it) and garlic, simmer for another hour.

Note: DO NOT add salt or soy sauce at this stage.

After an hour, take out the belly and pig bag, let it cold down a little before cutting into pieces.
Proceed to season the soup to taste with salt, soy sauce and sugar.

In another smaller clay pot, laid all ingredients accordingly with Bak Choy, pour in the herbal soup (with all the herbs pieces filtered), bring it to boiling. And it is ready to be served!

It was traditionally served with Hokkian Yam rice and Yao cha guai .

中文版,For Chinese,Click--》肉骨茶

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