Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 肉骨茶 herbal pork rib soup (bak kut teh). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) is something that I have loved my whole life.
This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously. This time round, we used prime ribs which is cooked to fall- off-the-bone.
To begin with this recipe, we must prepare a few ingredients. You can have 肉骨茶 herbal pork rib soup (bak kut teh) using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh):
- Prepare 肉骨 Pork Ribs (300g)
- Get 金针菇 Enokitake mushroom (100g)
- Prepare 豆卜 Dried beancurd puff (6pcs)
- Make ready 生菜 Lettuce (100g)
- Prepare 蒜头 Garlic (3 cloves)
- Make ready 肉桂 Cinnamon stick (1)
- Get 八角 Star anise (2)
- Get 酱清，酱油，胡椒粉，盐 Light soy sauce, Dark soy sauce, Pepper powder, Salt
Bak Kut Tea (肉骨茶) or Pork Bone Tea is a Chinese-Malaysian soup dish. Infused with herbs such as Dong Quai, cinnamon, star anise, and made with pork ribs, dried Shitake mushrooms, tofu puffs and garlic, Bak Kut Teh soup fills the kitchen with evocative scents. This recipe takes a couple hours of. Bak Kut Teh is a meaty pork bone soup made by simmering pork ribs in a broth of garlic, herbs and spices.
Instructions to make 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh):
- 用一茶匙盐，少许胡椒粉腌肉骨十分钟 Marinate pork ribs with 1 teaspoon of salt and some pepper powder
- 汆烫肉骨，将肉骨放入压力锅 Blanch pork ribs with hot water, put into pressure cooker
- 加入蒜头，肉桂，八角 Add garlic, cinnamon stick, star anise
- 加入一茶匙酱清，一茶匙酱油，少许胡椒粉。煮20分钟 Add 1 tablespoon of light soy sauce, dark soy sauce, some pepper powder. Cook for 20mins
- 加入豆卜，金针菇。煮2分钟 Add dried beancurd puff, Enokitake mushroom. Cook for 2mins
- 关电，加人生菜。Turn-off pressure cooker, add lettuce
Popular in Malaysia, Singapore and China, there are a couple different versions of This Bak Kut Teh recipe is more similar to the Singapore version, which tends to be lighter and more peppery. Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. Cut the spare ribs apart at every second rib so they're in managable sized pieces. Sprinkle the spare ribs generously with salt, and let them sit in a container overnight in the refrigerator. Bak kut teh is a Chinese pork ribs soup cooked with many Chinese herbs, typically served with steamed white rice, you tiao (Chinese crullers), and thinly Fast forward some years later when I was in the States, I found a bak kut teh recipe from a Malaysian/Singaporean/Indonesian cookbook and I.
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