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Bah Kut Teh (肉骨茶)

Saturday, 26 July 2008

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:
  • 600g Pork (ribs/ belly)
  • Chinese mushrooms
A:
  • 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
B:
  • 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...:

homeladychef said...

Now i know why i couldn't get the taste of real Bak Ku Teh. Thanks for sharing. :)

pigpigscorner said...

Glad I found out about it too! Now I can enjoy home-made bah ku teh =)

libya travel said...

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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