Bak Kut Teh () Recipe
Tonight's dinner was Bak Kut Teh (, rou gu cha) because the boy desired to eat it. Bak Kut Teh is really a Chinese herbal soup that's essentially pork ribs simmered in spices and herbs for hrs. The more the greater so the meat so soft it simply crumbles inside your mouth.
Nowadays, the neighborhood supermarket or Chinese shop will sell ready-packed herbs to cook Bak Kut Teh. Really, for all sorts of Chinese herbal soups! The herbs (such as the ones above) are portioned nicely and all you need to do would be to boil it with the ingredients. Very idiot-proof heh.
Here's my form of Bak Kut Teh. I do not usually follow recipes towards the exact word, but add ingredients and season to my taste. Bak Kut Teh is generally eaten with grain, or noodles e.g. mee sua (a skinny, slightly salted white-colored noodles produced from wheat flour). I love mine with mee sua, but I haven't got any in your own home now. Us does not eat much carbo therefore we seldom eat grain. Tonight we'd Bak Kut Teh with macaroni. To my foreigner buddies, that's a-typical. so don't tell other Chinese to consume Chinese herbal soups with macaroni hahahha
Dark soy sauce and chopped chilli padi may be the condiment preferred by Bak Kut Teh. We love to to consume it along with you Tiao ( . fried dough strips) too. Bak Kut Teh has some health advantages because of the various Chinese herbs within the soup, but because of the meaty pork ribs, it's a fatty soup.
Lovely to possess on the cold winter's night though :) Here's my rather unorthodox recipe of cooking Bak Kut Teh.
Prep time:
Minimum 2 hrs
Ingredients:
1kg meaty pork ribs
1 packet of Bak Kut Teh herbs
1 whole garlic clove (peel into separate cloves)
Sliced or Whole Shitake mushrooms
200g enoki mushrooms (away from the usual recipes however i love them!)
1/2-1 cup Gojiberries (otherwise already pre-packed, we like it therefore we always increase the)
4 tablespoons of dark soy sauce (or oyster sauce otherwise available)
1 cube of chicken stock
1 large pot water (about 1-1.5L)
- Marinate spare ribs in dark soy sauce for around one hour.
- Boil chicken stock, pre-packed herbs, gojiberries and garlic clove cloves in large pot of boiling water water.
- Include marinated spare ribs and Shitake mushrooms then let soup simmer not less than 2 hrs.
- Add cut washed enoki mushrooms about ten minutes before serving.
- Serve hot. You can include a touch of pepper for taste.
I do not possess a thermal pot and that i didn't remember to gain access to my mum's one so I needed to simmer around the stove for hrs. Such a total waste of gas. bleh. Should you choose possess a thermal pot, just take it to boil for around 20-25 mins and you may just let it rest within the thermal pot for that min 2hrs. Oh ya, sometimes I'll add tofu or egg tofu..
This soup looks wonderful! If only I'd more Chinese recipes, my loved ones loves it. This is a success inside my house. Thank you for discussing your recipe. Return! I really like your site. Thank you for linking it in your own home Sweet Home!
Sherry
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This really is great article
Appreciate the recipe
I'll attempt to prepare
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