Bak Kut Teh - Chinese Herbal Broth with Pork Ribs

A Sunday and a rainy cool wet one. Most of us are gonna stay home on such a lazy gloomy day curdled up with a good movie. All that is needed is some warming soup. What's cooking? Bak Kut Teh- Chinese herbal broth with pork ribs.

The recipe is nothing fancy at all. You wouldn't believe is so easy to make. I use ready-made satchel of bak kut the herbs which can be bought almost anywhere now. If you like, you can add more wolfberries (goji berries) to deepen the herbal flavour or add some white pepper for more heat. I used the 'Claypot' brand of bak kut the packets. However I like my bak kut teh intensely herbal so I doubled up the herb satchels and use 2 whole garlic plus lots of white peppercorns. For good bak kut teh, use only pork ribs, I've use 2 long ribs chop into big chunks. Pork ribs are fairly expensive but all so worth it with have the perfect balance of meat and bits melting fat. Just boil the ribs once with water and some salt to draw out the impurities, Replace pot with water and put everything together, simmer till fork tender, approximately 2 hours, just right for a movie on the couch. Serve with a bowl of jasmine rice and chili soy dipping sauce. 

Chili Soy Sauce
1 garlic clove, finely minced
1 chili, slice into rings
1 teaspoon sesame oil
1/2 teaspoon chili oil
1/2 teaspoon sugar
3 tablespoon dark soy sauce
3 tablespoon light soy sauce
- Mix everything together and let marinate.

- till next post, ss.

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