Bak Kut Teh

Decided to make Bak Kut Teh for lunch today as been requested by a friend of Hubby. Earlier of the week, I had bought a packet of herbs and spices mix for Bak Kut Teh, dried mushrooms, foo chuk, poh lei sang choy and enoki mushrooms. You guys must have realised the 'main actor' of the dish is missing.. Hehe.. I had decided to drag Hubby along to the market to get the pork ribs and meat since those that I had saw in the hypermarkets are much more expensive and not that good in quality. So today, me and Hubby woke up early to start our wet market adventure to hunt for our main actor. Along the way, I bought a packet of tau fu pok and yau char kwai as well. So all the main actor, actress and supporting roles are ready, here we go to film the 'drama'.. Indeed, it was a success and goes well with a bowl of fluffy hot rice.

Ingredients

1 packet of Bak Kut Teh herbs and spice mix

1 kg meat (500 g pork ribs, 500 g far yok), blanched to remove the excess oil and sliced

1500 ml water

3 whole garlic

40 g dried mushrooms, soaked and cut the stems

70 g foo chuk, soaked and sliced

1 packet of enoki mushrooms, blanched

few leaves of poh lei sang choy

2 yau char kwai, sliced

1 packet of tau fu pok, blanched to remove excess oil and sliced

2 tbsp dark soy sauce

4 tbsp light soy sauce

salt to taste

2 tbsp oyster sauce

Methods

1. Put the filter bags of the herbs and spice mix, pork meats, dried mushrooms, garlic, tau fu pok, dark soy sauce, light soy sauce, oyster sauce and salt into boiling water. Simmer for about 1 hour.
2. Add in the foo chuk to the boiling soup. Simmer for another 1/2 hours and transfer to a claypot.
3. Add in enoki mushrooms and poh lei sang choy and simmer for 5 minutes.
4. Serve hot with rice and yau char kwai and a plate of vegetables.