|
|
|
Recipe:
Bak Kut
Teh
Ingredients:
-1 pack
of
pre-packed
Bak Kut
Teh
herbs
-1 lb of
pork
ribs
-2
garlicbulbs
-6 dried
Shitake
mushrooms
(soaked
and cut
into
halves)
-A
handful
of tofu
puffs
Seasoning:
-2
tablespoons
of
Orchid
Superior
Light
Soya
Sauce
-1
teaspoon
of
Orchid
Superior
Thick
Soya
Sauce
-A few
dashes
of white
pepper
powder
-Salt to
taste
|
|
Heat up
a
claypot
of water
until it
boils.
Add in
the
garlic
bulbs,
pre-packed Bak Kut
Teh
herbs,
pork
ribs,
mushroom,
tofu
puffs
and
boils in
low heat
for
about
1-2
hours.
Add in
the
seasoning
and boil
for
another
5
minutes.
Serve
hot.
|
|
|
|
The
chicken
is
prepared
using
the
traditional
Hainanese
method
of
boiling
the
whole
chicken
in the
chicken
stock,
garlic
and
ginger.
After
the
chicken
is
cooked,
it is
then
dipped
in ice
to
provide
a jelly
like
film on
its
skin.
This is
what the
Chinese
call the
Hainanese
chicken
or bai
ji
(white
chicken).
The rice
on the
other
hand, is
prepared
using
chicken
stock
and
garlic
to give
it the
oily
look,
flavorful
taste
and
fragrant
smell.
Upon
serving,
the
chicken
is
gamished
with
cucumber,
spring
onions
and
parsley.
It is
also
served
with
three
dips,
chilly
sauce
mixed
with
garlic,
pounded
garlic
and
ginger,
as well
as dark
soy
sauce.
|