Klang Claypot Bak Kut Teh (Pork Ribs Tea) 吧生瓦煲肉骨茶



On the past few days, no sunlight and almost raining everyday. I was busy with running in and out with wet laundry. I even have to sent our daily clothes to outside laundry. I was thinking to buy a dryer but after knew the electricity bill going to increase by Jan 2014, i think I have to drop this idea. So I have no mood to bake or cook any new foods in this kind of weather, Xian!
Anyway, I try to dig out some old photos and recipes, one of the recipe is this Bak Kut Teh (pork ribs simmered in mixed herbs and spices broth ) which I had cooked it few months ago. Also this time i cooked Bak Kut Teh from the scratch..

 

Usually I use my friend's ready packet of "Old Grand Bah Kut Teh"(老手秘方肉骨茶包), which I don't know what herbs contain inside the packet.
One day, I got a ready packet from a nearby Chinese herbs shop, and I was glad that they didn't grind the herbs, I still can see the contents..

I was patiently separate out each of the herbs and count the quantity. Once I separated it out, I realized I don't know some of the herb's name. I went back to the shop, luckily the shop owner willing to tell me the name of the herbs..

 

Beside the standard herbs, i also added few items..

 

And great to know that it tasted almost the same with the usual one I prepared..
In fact, in this cool weather, serving BKT just perfect timing...

 

How to cook, first prepare the herbs pouch..

 

Simmering pork ribs with herbs pouch

 

Cooking fragrance garlic oiled rice

preparing Klang style of Claypot Bak Kut Teh (Klang style is thicker and darker, followed Hokkien style)

 

Klang Claypot Bak Kut Teh (Pork Ribs Tea) 吧生瓦煲肉骨茶

*serves 5-6pax

Chinese Herbs to put into a muslin filter pouch

3 sticks Tong Sun党参
1 slice Gui Pi（cinnamon skin) 桂皮
10 slices Gui Zhi(cinnamon sticks)桂枝
1pc Chen Pi (sun-dried tangerine peel)陳皮
45g Yu Zhu/ Yok Chok玉竹
2 sticks Gan Cau甘草
3 slices Chuan Xiong川芎
1pc Shu Di熟地
1 stick Niu Qi牛七
3 slices Don Gui当归
1/2tsp White peppercorn白楜椒
1/2tsp Black peppercorn黑楜椒
1/2tsp Hua Jiao花椒 , 3 small star anise 八角
1/2tsp Fennel seeds小茴香
1tsp Goji /Wolfberries枸杞

1kg pork ribs, blanch in hot water, set aside

2.5lts water
2 roasted garlics (whole)
1 honey date蜜枣
2 roasted whole garlic黑蒜头
 

2tbsp light soy sauce

2tbsp dark caramel soy sauce
Salt to taste

Method

1. Bring water to boil in a big pot. Soak herbs pouch in hot water for 5mins. Discard water.
2. Add in herbs pouch, honey date and garlic, boil for 15mins
3. Add in pork ribs, season with light soy sauce, simmer over medium low heat for 30mins.
4. Add in dark caramel soy sauce and adjust taste with salt, continue to boil for 15mis. Bak Kut Teh now is ready to enjoy with rice or keep for next step (cook with claypot).

Fragrance garlic oiled rice

4 cups uncooked rice, wash and clean

5 and 1/2cups water (or adjust according to the type of rice that you use)
1tsp salt
½ bulb garlic, chopped
4tbsp cooking oil

Method

1. Fry garlic in cooking oil till golden brown.
2. Add rice in a rice cooker, add in garlic oil, water and salt, cook the rice.

To prepare Clay pot Bah Kut Teh

120g tofu puff
2 sheets bean curd sheets (tau ki), tear pieces, soaked in water to soften and deep fried
Green lettuce
5 shiitake mushrooms, sliced
½ can of button mushroom, sliced

Condiments

Yau Char Kwaior or yautiou油条 (strips of fried dough)
Light soy sauce and chili padi (small chilies) dipping sauce
Fried shallots

Method

1. Scoop some Bah Kut The (meat and soup) into a clay pot. Add in tofu puff, fried bean curd sheets, Shiitake mushroom slices and button mushroom sliced, bring to boil and cook for 2-3mins.
2. Top with green lettuce, serve hot with fragrance garlic oiled rice that top with fried shallots. Dip Yau Char Kwai with Bah Kut Teh soup and dip meat with light soy sauce and chili padi dipping sauce. Enjoy !!

Recipe by Sonia aka Nasi Lemak Lover