have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Tuesday, April 25, 2006

Bah Kut Teh Strikes Again!

Lately, I have been extremely fond of Bah Kut Teh. Maybe because it is simple to make and need no cooking experience at all. I have tried many types of BKT herbs from the chinese medical halls to the pre-packed packets on the supermarket shelves. All have their own speciality tastes but so far, I find this one very authentic indeed.
First of all, it consists of 2 packets of dried herbal spice mix and 1 packet of dark colored soya sauce-like substance. Aha! that sauce-like substance it the secret! and it is MSG free. Superb! I really have a distinct dislike towards MSG, just can't stand that stuff. The address on the box says, the 'One Fine Shop' is located at 79, Jalan SS25/32, 47301 Petaling Jaya, Malaysia. Tel : (03) 7729 4771. Please don't get me wrong, they did not pay me to sell their products but I must take a trip there to purchase the BKT soup mix for myself. This is solely for self gratification only.
To cook is so simple, just open the box and put the 2 packet of herbal spice mix (uncut) into 1600ml of boiling water and dunk in 2 bulbs of garlic with the bottom sliced off (for a better aroma and the garlic will not melt into the soup). Simmer for 1/2 hour.
Wash the meat and boil it for 8 minutes in a pot of boiling water (to rid the meat of impurities), I especially like offals but I decided to stay with the spare ribs (500 gms) and a 400 gm piece of pork shoulder (uncut) this time round. Put them in the simmering soup for 1 hour.
At the same time, cut open 1 packet of tofu puffs and cut them into halves, blanche them it boiling water for 5 minutes and dunk them into the simmering soup.
Open 1 can of large button mushrooms, rinse them and put them into the simmering soup about 10 minutes before we put in the special sauce. This sauce is added 5 minutes before the dish is ready to be served. This one pot dish goes very well with steamy hot fluffly rice and some blanched leafy vegetables with garlic oil and a drizzle of light soya sauce.

5 Comments:

  • i hate MSG too! anyway, the BKT looks really good, want to try it out. but gotta ask my bf take me to get it, i'm not so sure of the area

     
  • my dad's neighbour sells the herb too and its wonderful. A no no for mushroom to be in the simmering soup. Place them in the soup just before serving is fine. Dont want the mushroom taste to over power the soup, dont we..

     
  • wow! bkt herbs right at ur doorstep! How wonderful! i suppose he sells herbs for "monk jump over the wall" and other herbal chinese yummy dishes too!

     
  • herbs in monk jump over the wall ? hmm...u must have a different recipe

     
  • oh! monk jump over the wall is it not 'Fath Tiew Cheong'? Cos the recipe I have have about 5 - 6 types of chinese herbs in the chicken stock. I must hav a different recipe from u then, Foodcrazee.Do you hav yours in ur blog?

     

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I'm Audrey from Somewhere in my kitchen, Malaysia.

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