I have tried many different instant bah kut teh mix over the past few years and have yet to find one that suits our taste. They all smell really good but the taste just isn't there. My uncle suggested adding extra herbs such as dong-guai, chun-gong, guai-pei and gon-chou. Tried this new recipe and Jeff hasn't complained ever since.
Ingredients:A:
- 600g Pork (ribs/ belly)
- Chinese mushrooms
B:
- 1 pack instant bah kut teh mix (any)
- ~3-5 slices dang-gui/ dong-guai (当归)
- A pinch chuan-xiong/ chun-gong (川芎)
- ~3-5 slices gui-pi/ guai-pei (桂皮)
- ~10 pieces gan-cao/ gon-chou (甘草)
- 1 handful of gou-qi/ gei-chi(枸杞)(optional)
- 1 whole garlic
- 1 tsp white peppercorn
- Thick dark soya sauce (optional)
- Light soya sauce
For the rice:
- 1 cup Rice
- 1 1/2 tbs Fried shallots
- 1 1/2 tbs Fried garlic
- a pinch of salt
Directions:
- Blanch pork ribs and rinse with cold water.
- Put pork ribs in pot with A and about 1.5 L water. Bring to boil.
- Reduce heat to medium and simmer for about 2 hours.
- Add B to taste.
Comments:
3 oink oinks...:
Now i know why i couldn't get the taste of real Bak Ku Teh. Thanks for sharing. :)
Glad I found out about it too! Now I can enjoy home-made bah ku teh =)
Nice recipe. The dish looks as good as any Restaurant dish. The texture is amazing and I am pretty sure that is would taste delicious. I am quite desperate to make it myself.
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