Baloo Posted October 30, 2008 Report Share Posted October 30, 2008 (edited) OK... not so instant...was at the wet market and saw these sachets of Bak Kut Teh ingredients... hmmm... no need to assemble so many things... can try...not cheep... $3.50 ...went to the butcher's and bot (as indicated by the instructions) 400g of pork ribs, and 300g of pork belly... (din wan just ribs so i combined 2 types of meat). The meat cost around $7 (can't remember accurately)went home, put the ingredients to the pot and boiled with 2.5 litres of water, adding in 10cloves of garlic (more than recommmended), some chinese mushrooms (those dried type... soak in water prior to putting in soup) and 2 tsp of peppercorns for added spice.meat, marinated with dark soy sauce and dash of chinese hua diao wine. (wasn't instructed to do so... but wanted to)soup was ready in 20 minutes, and put in the meat for 10 minutes before taking them out (too long boiled means the meat will be damn tough... this way, the meat stays tender) let the soup simmer another hour to make the mushrooms nicer, and before serving, bring to full boil, and ladle it over the meat to reheat it...quite yummy... and lots of chinese herb flavours... not peppery at all... guess this is the herbal bak kut teh soup... haha... not bad... for $10+ bucks... Edited October 30, 2008 by Baloo Quote Link to comment Share on other sites More sharing options...
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