Sunday, 18 April 2010

Recipe: Bah Kut Teh (meat bone tea)

After effects: Oh joy! oh rapture! Savoury, robust, satiating. And so simple to make!

Wikipedia has some background about this traditional soup.

There are many variations.

And Yeoh's Bah Kut Teh is a business dedicated to this dish. I'm salivating...

The core ingredients are: meaty ribs (pork for preference) separated, black peppercorns, star anise, cinnamon bark, garlic, water, dark soy sauce. Stew it all for approximately 1.5-2 hours, until it is fragrant and you just want to lift the lid and ladle it into your bowl.

The variations to the dish involve the proportion of ingredients, and the additional flavourings to the ingredients. Just like soup really - add whatever leftover dried flavourings you may have in the home: dried shitake mushrooms, ginsing root, shallots, red dates, goji berries, preserved mandarin peel, white peppercorns, sugar, salt. Whatever flavours you want to slurp down and which will match the essential dark savouriness.

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