Wednesday, February 11, 2015
Ginseng Bak Kut Teh 人参肉骨茶
Weather is still quite good now with the strong cooling wind blowing. Gotta enjoy these breezy days before the hot humid period comes back up again!
Making use of this nice weather, I cooked a pot of bak kut teh for dinner. Yums! A little spicy peppery feel but not too much and easy on my weak tummy. Got 1 meal settled :)
If you have bak kut teh soup leftover, do not dump it. Put the balance into a smaller pot, reboil it and leave it to cool, before leaving in the fridge. Actually I just left it out on my stove, bring to boil the next day, threw in 2 bundles of mee sua into the boiling soup. Let the mee sua cook till done and there you are, your homecooked bak kut teh mee sua! I love that the soup had a richer and more flavourful taste after being left overnight!
1 week plus countdown to the Chinese Lunar New Year! Lots of good food to enjoy soon! Time to be gather with your loved ones, be jolly and celebrate!
Be back soon!
Ginseng Bak Kut Teh
Recipe found on the overleaf of Pearling Brand instant Ginseng Bak Kut Teh spices pack
600g pork ribs (I used prime pork ribs)
6 bowls of water (I used 1.8l)
5 pcs garlics or more if you like (I crushed it slightly with the back of a knife)
1 packet of Ginseng Bak Kut Teh Spices
1 tbsp dark soy sauce
Salt to taste
1. Put water in main soup pot, add in garlics, bak kut teh spices pack and dark soy sauce and bring to boil.
2. While waiting for main soup pot to boil, fill a small pot with some water (enough to cover pork ribs) and bring to boil. Add in prime pork ribs and let it blanch for about 5 min. Pour away water and rinse pork ribs under running water, drain and set aside.
3. When main soup pot has come to a rolling boil, add in prime pork ribs. Cover and let simmer for 40 min. (I let it simmer for 1.5 hour and set the soup pot into my thermal pot holder.)
4. When ready to consume, bring soup to boil once more, add salt to taste and serve with rice and dark soy sauce with cut red chillies.
You may add other ingredients into the soup, e.g. dried chinese mushrooms, buttom mushrooms, vege, pig stomach, pig liver, kidney, chicken, beef and mutton.