Bah Kut Teh (Pork Rib Tea)

No matter if you eat a little or a lot of garlic, the smell is just as strong.
~ Tibetan Proverb

Bah Kut Teh (Hokkien for “pork rib tea”) is a soup served in Malaysia and Singapore. Story has it that it originated from a town in Malaysia called Port Klang. Generally it is cooked in a clay pot with various parts of the pig, varieties of mushroom, lettuce, and dried tofu sheets or tofu puff. The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) which have been boiled together with meat for many hours. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bah Kut Teh is commonly eaten with rice, and particularly in Malaysia, often served with strips of fried dough called Yau Char Kwai (or Youtiao in Mandarin). Dark soy sauce is used as a condiment, sometimes accompanied with chopped chilli padi, which is ultra hot that it can kill your taste buds! Tea is also usually served in the belief that it dilutes or dissolves the copious amounts of fat which are consumed in the eating of this dish.

This dish is normally served as breakfast or brunch but over time has gained acceptance as a dinner dish.

111793864_fba99aedc2

Ingredients
  • 1 kg of pork meat
  • 1 package of fried tofu puff
  • 1 package of dried bean curd stick
  • 8 pieces of dried shiitake mushroom
  • 1 bulb of garlic
  • 1 package of Bah Kut Teh seasoning mix

The ingredients above is sufficient to make 8 servings. Be warned, this is a lot of food. We normally make it once and eat them over two days. You can use chicken to substitute the pork but not beef. For this time, I use pork shoulder meat but if you prefer something leaner, you can use pork ribs instead.

MED_IMG_3629_edited-1

Condiments
  1. 1 pair of fried dough (you may find this in Chinese Bakery)
  2. Garlic
  3. Thai chilli

MED_IMG_3633_edited-1 (more…)

Continue Reading Bah Kut Teh (Pork Rib Tea)

Steamboat

  • Post author:
  • Post category:Soup
  • Post comments:0 Comments

Tell me what you eat, and I will tell you what you are.
~ Anthelme Brillat-Savarin (1755 – 1826)
~ French gourmet & lawyer

Suanne’s favourite show … oh, I mean to say, Suanne’s OTHER favourite show is the Iron Chef. She roots for Iron Chef Chinese Chen Kenichi. The Iron Chef show always starts with the above quote. So, with the words “Tell me what you eat, and I will tell you what you are”, here is Suanne’s first presentation. Suanne prepared a steamboat (better known as Hot Pot in Canada) for our January 1st, 2006 dinner. Her thoughts is only with Nanzaro and Arkensen and prepared what they like best (meatballs!). Here are the stuff she prepared for the pot: Marinated thinly sliced pork. Suanne says that her marinate is very complicated and cannot be described on the internet.

_MG_2197_edited-1

This is Arkensen and Nanzaro’s favourites consisting of artificial crab stick, fish balls and pork balls:

_MG_2200_edited-1

This one is for the resident daddy: fried tofu puff (tofu pok?) and enoki mushrooms.

_MG_2202_edited-1

Then we have the staples: Suey Choy, and Vermicelli.

_MG_2203_edited-1

_MG_2199_edited-1 (more…)

Continue Reading Steamboat