Bak Kut Teh is a popular meat dish in Malaysia and Singapore. The name is derived from the Chinese name 肉骨茶 spoken in the Hokkien dialect, which means ‘Pork Ribs Tea.’
This video explains how I prepare my favorite version of Bak Kut Teh at home. I am trying to recreate my favorite Bak Kut Teh serving at the store five minutes away from where I live.
Recipe:
(Please refer to this article to download the recipe, and read the full explanation: [ Ссылка ] )
Ingredients:
The main ingredients: A
500g pork belly
500g pork ribs
1 packet enoki mushrooms
6 button mushrooms
1 packet fried tofu puff
1 pair YouTiao (Chinese breadsticks)
Some Chinese lettuce
2 liters water.
The herbs: B
10g Angelica sinensis (当归 / dang gui)
8g Rehmannia root (熟地 /shou di)
10 g Ligusticum striatum (chuan xiong / 川芎)
15g Polygonatum odoratum (玉竹 / yu zhu /Solomon’s seal)
20 g Codonopsis pilosula (Dang shen / 黨參
1 tbsp goji berries
The spices: C
2 star anise
2 bulbs garlic
3 cinnamon bark
2 tsp white peppercorn
Others: D
1 tbsp salt
2 tsp sugar
1 tbsp light soy sauce
Method:
- Clean the pork belly and pork ribs under running water. Place the pork in a pot of cold water. Bring the water to a boil, and continue to simmer over low heat for 5 minutes.
- Skim off the scum floating on the surface. Then remove the pork and wash again with cold water.
- Place B and C in a cloth bag. Boil it with the garlic for 30 minutes.
- Add the pork and simmer over low heat for 45 minutes. Season the broth with D.
- Bring a portion of the broth to a boil in a clay pot.
- Add the pork and ribs.
- Once it is boiling again, add the enoki and button mushrooms. Simmer for half a minute.
- Remove from heat. Add the lettuce on top.
- Cook the tofu puffs with some broth in a separate pot for ten minutes.
- Serve the Bak Kut Teh with the youtiao, steamed rice, and the tofu puffs.
#BakKutTeh #肉骨茶 #MeatBoneTea
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