Friday, June 5, 2009

Bak Kut Teh ( 肉骨茶) (Express Recipe)

1 pack A1 Bak Kut Teh Spices
pork ribs
belly pork
Chinese dried mushroom (soaked and cut into halves)
tofu puff
bean curd skin (fu zhou)
pork meatball
fish ball
boiled egg
10 cloves garlic
1.5 liter water

2 tbsp oyster sauce
1 tbsp thick soya sauce
2 tbsp light soya sauce
dash of white pepper and salt

garlic (chopped)
chilli padi (chopped)
thick soya sauce

1. Blanched pork ribs and belly pork.
2. Bring water to boil in a pot.
3. Add in A1 Bak Kut Teh Spices, 10 cloves garlic, boiled eggs, chinese dried mushroom, pork ribs and belly pork and simmer for 30-40 minutes over low heat until meat is tender.
4. Add sauce to taste.
5. Add in tofu puff, beancurd skin, pork meatball, fish ball.
6. Lastly add in lettuce.
7. Serve hot.

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