Bak Kut Teh is not something every Chinese knows; it's mostly a Malaysian Chinese thing (alright it's a Singaporean Chinese, Batam of Indonesia and Hat Yai of Thailand's thing too) started by the coolies who came to Malaya, now Malaysia, to work. It's basically meaty pork bones boiled in herbs such as garlic, cinnamon, star of anise, cloves and dong gui. You can read more about at wikipedia: Bak Kut Teh. The best Bak Kut Teh in my opinion are the ones from Klang. I love the steaming hot brown herby broth swimming with pork, mushrooms, tofu and innards..:) You can smell a pot of Bak Kut Teh from a kilometre away. Mmm...
Bak Kut TehSo tonight I made Bak Kut Teh with the spices my parents sent me and it was delicious...I was in heaven...and the whole apartment smelled like the backstreets near Klang Bak Kut Teh again.
If you must know which BKT spice I was talking about, look at this picture, it's the little blue pack on the lower left corner; it reads Wonderful Bak Kut Teh. And yes, Wonderful it is :)
Since I was the only one eating, I made just enough for me. My bf who is vegetarian is contented with his corn on the cob and vegetarian spring rolls :P
Anyway this is what I added into my Bak Kut Teh:
1 sachet of Wonderful Bak Kut Teh Spice
5 chinese bowls of water; approx. 500ml of water
500 g of pork
1 bulb of garlic
1 tablespoon of dark soy sauce
2 tablespoon of light soy sauce
1 star of anise
2 tablespoon of Wolfberries or kei chi
6 dried chinese mushrooms; rehydrated with hot water
1 cup canned button mushrooms
6 pieces of tofu
salt and pepper to taste
Lettuce
Optional:
Enoki Mushrooms
Fried Tofu Skin
Tau Pok
2 teaspoon of my own blend of 5 spice powder (2 teaspoons of Szechuan, 8 star anise, 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.)
Method:
Add everything into a pot and let it simmer for at least 1 hour. Add in the lettuce (and enoki mushroom and Tofu skin, if you're using any) just before serving as it cooks rather quickly.
Serve with white rice and a side of mince garlic with thick dark soy sauce..:)
*garlic breath*
comments
3 Responses to "Bak Kut Teh - a craving satisfied"hmmm bak kut teh. i remember bring lots of packs of the premix overseas when i was studying.
hehe.. you want bak kut teh packs from singapura or not? :-p
reading your blog and looking at the pics really make me hungry.... hmmm I think i'll go and have bkt later:)
BH
keropok man: Haha thanks for your offer though. I think i'll take it up once my pantry runs dry off BKT spices hehe. Thanks anyway :)
BH: I am very pleased that my blog made you feel hungry. It's a compliment in a way i suppose hehe :)
Post a Comment