Thursday, May 1, 2008

Bak Kut Teh

Inspiration - It was a cold Sunday in March here in Dallas and I was craving for some hot steaming bak kut teh. B-boy was coming over for lunch and he is on a "NO-carbo" diet so loads of pork would suit him just fine. And I have packed different packets of ready made bak kut teh seasoning from Malaysia. So the menu for today - Sichuan Bak Kut Teh. Essentially it just has more pepper for the spice in the soup.

Simple Steps-
1) Get the ingrediant ready - you will notice the pkt of pepper and 2 pkts of bak kut teh spices.

For the meat, I am using some pork ribs, lean pork and pork combination!

2) Marinate the meat all together with some salt, pepper, soy sauce and dark soy sauce.

3) Get the rest of the ingredients ready too. These were some that I picked.
Keizhi (I may be wrong on the name) - it goes well with herbal soup

Garlic - use the whole clove in the soup

Mushrooms - wash and soak

Enoki Mushroom - soak in hot water or boiling water

4) In a big pot of boiling water (around 1500ml-2000ml), put inthe pkt of bak kut teh spices, keizhi, garlic and mushrooms.
5) When the water starts boiling again and you can smell the aroma of the spices, put in all the marinated pork. Let it boil in high fire for 10 mins and then simmer for another 1 hour. Try the texture of meat, if you want it softer, you can simmer for a longer time.

6) Ok, last step, add in some salt for taste. And dark soy if preferred. Voila! Ready to eat! Yum yum!

I love my BKT with yaw char kwai! I bought some from the dimsum restaurant. Just pop it in the oven for 5 mins and it will be fresh and crispy.

Garnishing - Green onions, and for dip hmmm I love fresh chilli padi and garlic in soy sauce and for those who can't take spicy err like my Hubby-D, use the bigger red chillies are fine.

Simple ingredient -
1) 1 pkt of BKT spices
2) 1kg of pork - combination of ribs, lean and belly.
3) Soup - keizhi, mushroom(6-8 pcs), 2 whole garlic
4) Garnishing - enoki mushroom, green onions
5) Dip - Garlic, chillies, soy sauce
6) Water for boiling BKT soup - 1500ml-200ml

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