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| 22/10/2002 |
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Bak Kut Teh Recipe by Amy Beh
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Ingredients
1kg pork ribs or chicken meat
2 1/2 litres water
2 whole bulbs garlic, do not peel
20g Tong Sum
12g Tong Kwai slices
10g Chuin Kung
20g Sook Tei
25g Kei Chee
15g Yoke Chok
3 pieces Kam Choe
Wrap in muslin cloth and tie up:
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp anise pepper or Szechuan pepper (Fah Chiew)
1/2 tsp fennel seeds (jintan manis)
1/2 tsp cumin seeds (jintan putih)
3 cloves (bunga cengkih)
1 star anise (bunga lawang)
4cm piece cinnamon stick (kayu manis)
Seasoning:
1 1/2 tsp salt or to taste
1 tsp monosodium glutamate
3 tbsp light soy sauce
Method
Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.
Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.
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