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.

Wednesday, April 12, 2006

Semi-Soupy 'Bah Kut Teh'

When we speak of bah kut teh, a delicious pot of porky herbal soup comes immediately to mind. The herbs used to make the soup has its own medical values not to mention sumptous to gobble down. It was only recently, I realised that there is another way to cook bah kut teh. This style is more gravy like instead of soupy. Both ways appeal to me just as well. I would like to post this gravy like bah kut teh cos I believe not many people have tried it this way. It's slightly more complicated then the soupy one but worth a try for all the die-hard 'Bah Kut Teh Fans' out there!

1 packet of claypot brand herb and spices mix 15 black chinese mushrooms (presoaked in hot water and stems removed, drained) 1 packet of brown top shimeji mushrooms (roots trimmed and washed lightly) 1 can of baby corn (optional)

2 rack of baby pork ribs (approx. 500 gm each) 1 whole pork shoulder including the fats and skin

tofu puffs (cut in half, boiled in hot water and drained) Marinate the pork with the below:- dark soya sauce light soya sauce oyster sauce brown sugar sea salt and pepper cornflour

Boil 1 litre of water in a huge claypot together with the herb and spices mix, 2 bulbs of garlic (sliced at the bottom) and a portion of the above marinate. Simmer the pot for 40 minutes on low heat. Heat the wok and drizzle with olive oil. Throw in some crushed garlic cloves and drained chinese mushrooms. Sautee till fragrant and sear the pork one by one. Careful not the burn, adding a little stock from the huge claypot if needed. Put the pork shoulder, ribs and chinese mushrooms into the claypot to simmer for 1 hour. Turning the meat and stirring the pot from time to time. When the soup is slightly thicker off the heat, put in the tofu puffs and let it sit until ready to eat. Take out the pork and cut into bite size pieces and place them on a serving dish. (I just served it straight from the claypot) Bring the gravy to boil again and add the shimeji mushrooms and baby corn. Stir 30 seconds, pour over the cut pork and to serve. This recipe serves 6 persons.
To compliment the aromatic bah kut teh, I served it with plenty of blanche crispy iceberg lettuce drizzled with garlic oil, light soya sauce and pepper. Not to forget a pot of hot oolong tea served in those tiny teapot and cups to wash down all the grease. Take note : - Do not take a medical examination (blood test) after this meal. Your cholestral will definitely be pretty top notch!
Careful what recipes you follow from now on cos I am on a weight gain project!


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

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