I bought a bunch of Bak Kut Teh herbs this time around when I
visited Malaysia.
I
came back and gave it out to many of my friends as souvenir, I later came to
realised that what comes so natural to me as a Malaysia may be a puzzle to
others.
My
friends don't know how to make Bak Kut Teh! So here it is the recipe for them.
去年回乡过年的时候妈妈特别让药材铺配了好多的肉骨茶料包让我带回美国送朋友，茶包是送出去啦，可大家要食谱呢。
答应了吃喝饭团的朋友们要做个肉骨茶的帖子。趁今天下雪。我就做个肉骨茶御寒吧！
Ingredients：
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）
材料：
400 克 排骨
1 个猪肚
400 克 五花肉
8-10朵香菇 （泡发）
2-3头大蒜 （去薄膜，洗干净）
8-10只豆泡 （切半）
1 包肉骨茶包
1把小白菜/生菜
1把金针菇
调味：
1 小勺 酱油膏 （Optional）
1 小勺 盐
1 小块冰糖 （Optional）
1. Blanch and cleaned the ribs, belly and stomach thoroughly.
2.
Add 10-12 cups of water, add Bak Kut Teh herbs and spices, bring it to boil then turn the heat to medium low and cook for half an hour.
3.
Add the pork belly (whole), stomach, ribs and mushroom and garlic, cook
for another hour or until meat are tender.
Note:
DO NOT add salt or soy sauce at this stage.
4.
Take the belly and stomach out, let cool and cut into pieces. Season the
soup to taste with salt, soy sauce and sugar.
5.
In another smaller clay pot, place all ingredients with Bak Choy, enoki
mushrooms (If used), fried Tofu skin (if used) add the herbal soup, bring it to
boil, it is ready to be served!
It
was traditionally served with Hokkian Yam rice and Yao cha guai .
1. 把排骨, 猪肚和五花肉洗干净，入水汆烫再用凉水洗净备用。
2.
肉骨茶包打开，小纱布包里的是香料，塑料袋里的是熟地。在一口砂锅里倒入10-12杯水，把药材洗干净，放入大火煮滚，然后转中小火煮半个小时。
3.
加入五花肉，猪肚，排骨，泡发的香菇（水倒掉不用）和蒜头，再炖1-1.5个小时。
注：这个过程千万不要加盐和酱油喔！
4.
1个小时后，把五花肉和猪肚捞出冷却，切块。汤里下盐，酱油膏和冰糖调味。
5.
在炉子上架上一口砂锅，把材料摆好，注入肉骨茶汤（把药材都过滤了）。煮滚，就可以开吃啦！
6.
再做一个蚝油生菜，切一小碗的油条，和一碗白饭或是芋头饭，就是很好的晚餐了。
注：网上抄来的说肉骨茶：『此汤具生血、旺血、补气之功效，甚为滋补养颜，可谓男女皆宜的补品。』
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