Saturday, 28 November 2009

Bak Kuet Teh

Bak Kuet Teh is one of the popular Chinese soup that can be found in Asia countries, such as Malaysia, Singapore, Taiwan and etc. In Singapore there are mainly 3 different types of Bak Kuet Teh where the most common type comes from Teochew style, which is light in color but uses more pepper in the soup. Whereas, Hokkien who prefer saltier food will use more soy sauce which results in a darker soup. But Cantonese on the other hand will add extra Chinese herbs to create a stronger flavoured soup.

No matter which version you prefer, there is sure a great varieties to select from the local hawker stall to high class restaurant. But instead of eating out, you might want to try out this quick and easy version which yield a more healthier result. For those Singaporean who works or station overseas for a long time, I believed this is what you are craving for. I used to crave for this while I was away from Singapore to Australia for almost 2 years. So from that time, I have tried different method to achieve a close version of this soup. And I believed at a glance on the ingredients, you will have guess that I actually combined the Teochew and Cantonese version of adding extra Peppercorns and Chinese Herbs to enhance the flavour.

This is sure to be a simple and yet delicious soup to prepare for busy working mum or those Singaporean who station overseas. All you required is a packet of this pre-packed Bak Kuet Teh spices from "Seah's Spices" which you can get from most leading supermarket in Singapore or maybe some of the overseas Asian Grocery department. The adding of small onion is to make the soup fragrance and sweet while the white peppercorns add some extra hotness to the soup to warm up the stomach during cold and raining season.

Ingredient: (serves 4)
1 Packet of Seah's Bak Kuet Teh Spices
1kg of Spare Ribs/Pork Ribs
1 Cluster of Garlic
3 Small Onion, cut into wedges
1 Tablespoon of White Peppercorns
1 Tablespoon of Wolfberries
5g of Yuzhu(玉竹)
1 Litre of Water

Method:
1. Wash, trim and blanched the spare ribs in boiling water for about 3 - 5 minutes, removed and rinse well. Set aside.
2. Preheat a pot with 1 teaspoon of oil, saute the garlic and onion till fragrant, add in the blanched spare ribs and give it a quick stir and cover for 30 seconds.
3. Next add in 1 litre of water and bring the mixture to boil, then drop in the pre-packed seah's spices, white peppercorns bag and yuzhu.
4. When the soup boils, let it simmer for about 5 minutes, transfer the soup to a slow cooker and cook on HIGH for 1 hours, add in the wolfberries and continue to cook for another 30 minutes or so. (give the soup a stir once or twice in between the cooking time to evenly distribute the taste of the spices)
5. If you are cooking this soup on the stove, simmer on medium-low heat for about 45 minutes.
6. Serve with steam rice and cut chilli with dark soy sauce.

Note:-
1. Place the peppercorns inside a soup bag, rinse it in water, and crushed lightly with the back of the knife or a mug.


To go with the above soup, I also prepared something light and green for a healthy combination. Some restaurant or food stall usually stir-fry this Baby Kailan with oyster sauce, but I choose to stir-fry this with some olive oil and minced garlic then topped with some crunchy white baits. Posted by Picasa


12 comments:

  1. Love Bak Kuet Teh ... your pictures make me so so hungry Ellene :o)

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  2. Yum, yum! I personally prefer the Hokkien style which is more popular in Malaysia.

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  3. Hi Lai Chen and Jo, thanks for the comments :) Although they are so many delicious version of Bak Kuet Teh around...but i still prefer homemade type :) which i can add whatever ingredients i love :)

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  4. I love all the types of bak kut teh and yours too.

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  5. I haven't tried seah brand before and it looks good! gonna buy a pack to try. currently using starflower brand and it's my family's favourite :)

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  6. Hi,

    Can I know what brand of slow cooker do u use? I am throwing mine away as the soup tastes bland even after overnight cooking. Also the water level will drop by half. Understand that a good slow cooker will retain the water and flavour. I love soup but do not have the right equipment for cooking soup. Also how do u double boil soup?

    Thanks.

    ReplyDelete
  7. Hi Sis Ellena,

    I;ve an award for you! Pls pick it up at :-

    http://ourfirstbabykimiboy.blogspot.com/2009/12/ive-got-award.html

    Cheers!

    P/s : Yummy Bak kut Teh!

    ReplyDelete
  8. Hi foodlovee, thanks for popping by :)

    Hi noobcook, do give this brand a try... it's nice as it not a very strong or salty combination. Em... mb i shall try out your starflower brand too... :)

    Hi Junhucha, basically any brand of slow cooker will do. I used the toyomi brand i think.. and u must remember, when you cook soup in slow cooker, try to use boiling water instead of normal temp water. I place a ceremic pot inside the slow cooker with hot water outside the ceremic pot to double-boiled. HTH


    Yo tona sister, Will try to pick it up when i am free... :) Thanks for the award :)

    ReplyDelete
  9. Where can I buy SEAH'S five spice chicken wing seasoning. It is amazing but very hard to find, especially in the U.K.

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  10. Hi Anonymous: I can u can order from seah's website. Mb u can send in your email or drop me an email with your UK mailing address i shall send u a pack or two to try on :) my email address is ellenaguan@hotmail.com Cheers!

    ReplyDelete
  11. Hi may I know where can I buy this from Singapore ?

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  12. Your food looks so tempting, I LOVE IT!

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

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