|Frederick’s Bah Kut teh|
We had Bak Kut Teh for lunch today, cooked by my husband Frederick. It is one of those soup dishes in Singapore that I first liked.
Bah Kut Teh is a Chinese soup literally means “meat bone tea”, and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds, and garlic) for hours (from www.wikipedia.org) For my husband’s bah kut teh
he used pork trotters and bah kut teh spice premix (Red man brand). He also added some leafy vegetables and carrots. The spice premix he used is good, it provides the real taste of the bah kut teh.
Here’s the recipe:
Pork trotters – around 1 kg
bah kut teh spice premix by Red Man- 1 sachet (good for 1.2 L of water)
Onion – 1 bulb cut into 4 slices
Garlic powder – 2 tsp
Salt & pepper to taste
Chicken Powder – 1/2 tsp
Chinese Cabbage – as desired
Carrot, cubed – 1 medium size,
Water – more than a 1 liter
1) Place the meat, water and onion in a pressure cooker and cook for 5 minutes from the time it starts whistling.
2) Season with the spices and condiments. Let the soup boil.
3) Add in the carrot cubes, then the Chinese cabbage, let it boil until the vegetables are cooked.
Serve with boiled rice.