Bak kut teh is a dish cooked with mainly pork in broth infused with herbs and spices like star anise, cloves, cinnamon, garlic, dong guai, fennel seeds and others healthy herbs. It is very popular dish in Malaysia, so much so those who don't eat pork invented the same dish but using chicken, hence Chick-Kut-Teh. It is a healthy dish especially to promote healthy blood circulation in society nowadays who led a sedentary lifestyle, but it can be heaty to the body so it is not meant for daily consumption.
Whenever my brain is fried and loses its creativity in cooking, Bak-Kut-Teh always comes to its rescue. I shall use abbreviation BKT for Bak-Kut-Teh ya. Nowadays, we have prepacked BKT soup spices where innovative people came up with this idea to blend all the herbs and spices then packed it into a soup bag for lazy chef like me. I am not saying everyone who uses this prepacked BKT is lazy. I am trying to imply what a brilliant idea of creating prepacked BKT soup for us. I used this brand, Seah's spices, Singapore BKT, given by my mum.
The prepacked BKT soup pack looks like this.
It is so easy to cook, basically you just need to prepare the ingredients. I do not used pork ribs for cooking BKT although it is the recommended ones, mainly because my children do not prefer pork ribs. So, I use pork neck bones and pork soup bones and another part near the legs. As usual, always preboil the pork to remove scum. Then rinsed off to get a clean meat.
Ready the pot with the amount of water, following the instructions given on the pack. Add in garlic with skin on. And the pork.
Followed by adding the prepacked BKT soup mix spices. You can immediately see the spices and herbs colour infuses into the water.
This time, I added enoki mushroom, tofu beancurd, button mushrooms from the can and also tofu skin.
For the tofu layer skin, you need to break it to your desired length, then soak it first for 15 minutes to soften it.
For the tofu beancurd and enoki mushrooms, I use this brand. I usually cut each beancurd into half for easier eating.
Earlier on, I had set the pot to cook thr BKT for 3 hours because I want a really soft meat. After two hours of cooking, I opened the lid to add in all the above ingredients except tofu beancurd which I would add at the last 20 minutes.
Okay, time to open up the lid to add in tofu beancurds.
Then, suddenly the eldest son came and asked whether will there be any lettuce? So, I added in lettuce for him.
That's it and we had hearty dinner, just the Bak-Kut-Teh and its ingredients, we love to eat this with rice and dip the pork into soy sauce. Super delicious. Always thankful and grateful for food on the table.
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All images are mine unless stated otherwise, photos are taken using my phone Hua Wei P20.
Hello there, I am the lady behind this little space of my blog in this awesome vast Hive blockchain. Often, when I blog, read, curate and get to know new people, I feel that I am no longer stucked inside the four-wall of my apartment, but rather, I am travelling all across the world, just like a little heaven-on-earth experience. Hope you enjoy reading this snippet of my life as I enjoy exploring yours. Thank you for swinging by.
