Bak Kut Teh, a unique combination of Chinese traditional herbs and spices, stew with any meat of your choice e.g pork, chicken, beef or mutton. Normally is prepared in soupy style.I like "Eu Yan Sang" pre-packed Bak Kut Teh which comes in a box with 12 sachet.
This time, I cooked the "dried" BKT instead of the normal soupy style!
The ingredients i used:
pork ribs with lean meat (totally without skin and fat),
sea cucumber,
dried black mushroom,
button mushroom,
golden mushroom,
1 sachet BKT spices
and added extra chinese herbs not forgeting garlic ...
Put the meat, black mushroom, garlic, BKT spices, herbs, soya sauce, thick soya sauce & 1000ml water in a pressure cooker and cook for about 30minutes.
Pour into a Pyrex pot and add in button mushroom, sea cucumber continue to stew for another 20minutes with very low heat. Finally put in the golden mushroom, stir well, simmer for 10 minutes before serving
3 comments:
The pressure cooker really reduce cooking time a lot, must try to get one.
Your dried BKT look really delicious and yummy.
Hi Sonia, you know I have 4 pressure cooker of diff sizes in the hse!! hehe they are really useful.
I suggest you get the WMF which come in a set of 2 pots. Parkson is having memebers' day on 29/5 at Subang Parade, let me know if you are free, mayb we meet there!!
Annie, will let you know if I can make it.
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