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!!

肉骨茶

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
  

Method:

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.

Su Jung Gwa 수정과

A Korean style fruit punch make with cinnamon, ginger & persimmon. First time try this beverage and is very refreshing when have it chilled!!

Cinnamon & Persimmon Tea...as I soak the sliced persimmon in the tea overnight, it becomes thicker compared to when is freshly brewed. As cinnamon, ginger and persimmon is 'heaty' food, try not to consume this beverage when you are having sore throat or headaches as it may aggravate these conditions :D

Recipe adapted from Good Food Magazine
Ingredient

• 25gm cinnamon sticks, washed
• 25gm ginger, skinned and thinly sliced
• 50gm brown sugar
• 3 tbsp honey
• 2 dried persimmons, washed and sliced into strips
• toasted pine nuts

Method

1. Fill a pot with 750ml water and add cinnamon sticks, bring to boil . Lower heat and simmer for 20mins. Strain and set aside.
2. With the same pot, fill another 8o0ml water and add ginger, bring to boil. Lower heat and simmer for 20mins. Strain liquid.
3. Combine cinnamon and ginger liquids. Add in sugar & honey, bring to boil. Lower heat and stir till sugar dissolves. Set aside can cool down slightly.
4. Place sliced persimmons into cooled tea and chill overnight. Garnish with pine nuts when serve.