Friday, February 3, 2012

Bak Kut Teh

Especially requested by Hubby ^-* ...I've used Seah's Brand prepacked Bak Kut Teh spices before, but have to add other ingredients to improve the taste. I browse through some blog and found Ellena's recipe and decided to improvise from there :D My hubby commented very nice but suggested to add more white pepper next time!!


Recipe adapted (with slight modification from Cuisine Paradise
Ingredient: (serves 4)
  • 1 Packet of Seah's Bak Kut Teh Spices
  • 1kg of Spare Ribs/Pork Ribs
  • 1 Cluster of Garlic
  • 3 Small Onion, cut into wedges
  • 1 Tablespoon of White Peppercorns (place in muslin bag & crushed lightly)
  • 1 Tablespoon of Wolfberries
  • 5gm Yuzhu (玉竹)
  • 5gm Ginseng (人参须)
  • 1200ml water
  • salt to taste
  1. Wash, trim and blanched the spare ribs in boiling water for about 3 - 5 minutes, removed and rinse well. Set aside.
  2. Preheat a pot with 1 teaspoon of oil, saute the garlic and onion till fragrant, add in the blanched spare ribs and give it a quick stir and cover for 30 seconds.
  3. Next add in 1 litre of water and bring the mixture to boil, then drop in the pre-packed seah's spices, white peppercorns bag and yuzhu.
  4. When the soup boils, let it simmer for about 45 minutes, add in the wolfberries and continue to cook for another 15 minutes or so. (give the soup a stir once or twice in between the cooking time to evenly distribute the taste of the spices) Add salt to taste.
  5. Serve with steam rice and cut chilli with dark soy sauce.

1 comment:

Wen said...

I like Seah's BKT too. Like your idea of adding Chinese herbs in.

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