Local Malaysia Chinese Delicacy - Bak Kut Teh. | Simple and Easy family feast! 简单美味佳肴, 浓郁金香 - 肉骨茶! скачать в хорошем качестве

Local Malaysia Chinese Delicacy - Bak Kut Teh. | Simple and Easy family feast! 简单美味佳肴, 浓郁金香 - 肉骨茶!

I have been dreaming and longing for Bak Kut Teh for long while, yet got no chance to taste it. Therefore, I gather all ingredients I needed and boil a pot of Bak Kut Teh myself to enjoy it to the max. It is “Super Duper” easy to make and the taste is equally good if not better than those famous one. The process is direct and the crucial parts are blanching and seasoning. You may use chicken drumsticks or chicken breast meat with bone instead using pork ribs like me. For the Bak Kut Teh herbal ingredients, there are several brand that famously recommended eg. A1 Brand. For me, I choose this specific brand because the taste is more to my liking and balance fragrance without too strong herbal medicine taste. RECIPES BELOW: INGREDIENTS 1 pack of Bak Kut Teh Herbal ingredients 1 pack of pork belly meat 1 pack of pork ribs 1 – 2 packs of Enoki mushroom 5 – 8 Shitake mushroom Few Fu Chuk sticks (this is for savory purpose, NOT the desserts type) 5 – 6 cloves garlics 1 – 2 tbsp. Dark/Black Soy Sauce 2 – 3 tbsp. Oyster Sauce 2 – 3 tbsp. Light Soy Sauce Salt according taste Instructions: Though the steps are quite direct, yet there are ways to take NOTES and elevate it: 1. All protein need to be blanched in order to removes the impurities and produce a clear soup. Regardless the protein choices, blanching will redraw out the dirt, and blood clot inside each bone. The detail of blanching methods is available in the following link: https://tinyurl.com/22scam6n 2. For those who choose chicken breast meat portion, please include the skin and the bone part in order to avoid the meat being super dry after cooking. I will recommend using drumsticks to replace breast meat for more tender meat and better flavour. 3. I boil the herbs and protein together with 3 bowl of water for a period of 1.5 hrs – 2 hrs. After 2 hours, the water volume will reduce slightly to 2 – 2.5 bowl. Simmer the herbs and protein under medium low fire in order slowly extract the flavour from both items. Do not rush this process and if possible, use the charcoal stove to slowly simmer them will be even better. 4. REMEMBER to season the soup after removes the herbs bag and put in all side ingredients. Without seasoning, your Bak Kut Teh soup is fragrance with herbs but taste less. Black/dark soy sauce elevate the colour of the soup, while oyster sauce and light soy sauce give more savory taste. Addition salt (a pinch or two) will help to elevate the taste profile. Share to me in IG: dave_yummy_homecooking (  / dave_yummy_homecooking  ) when you try out this recipe.