Thursday, October 4, 2007

Bak Kut Teh

Yesterday we had Bak Kut Teh, one of my Dearie Suki favourite. Nowadays without the maid, I have opted for a more simpler cooking and most of all preferably those can cook all in a pot. Reen Reen, dropped by my office few weeks back and gave me some product samples she get from her ex-company.

The XIFU brand, Bak Kut Teh Soup Seasoning comes with 2 soup bags in a packet but I only used 1 pack yesterday night. Besides from Bak Kut Teh, they also have other SKUs which is the Emperor Chicken Seasoning Mix, and I have yet to try it out. Will try it out some other day.

1 packet of Bak Kut Teh seasoning bag and approximately 1.5 litres of water, I slow boiled it in a slow cooker for about 4 hours. Added in some pork ribs, a piece of pork belly, 1 whole garlic with skin, some taufoo pok and lastly Enoki mushroom into the Bak Kut Teh. I've also added in few tablespoon of Kikkoman Soya Sauce and about 1 tbsp of oyster sauce to taste.

I was having lunch with my colleagues at the Subang wet market and passed by Asia Cafe and coincidentally saw a stall selling Yaw Char Kwai ( Fried Curlers ), and quickly get AN to stop by and I go down to buy the Yaw Char Kwai.

I think the Bak Kut Teh is not too bad and almost similar to the stall selling outside but my Dearie Suki was complaining not kick enough. Off course leh my Dear, those selling outside added in so much MSG what do you expect !


Anggie's journel said...

Out side BKT is always more tasty lor, as u said, add in so many "hidden" ingredient .. hehehe, but i think the way u cook is more easy , easy for people like me, no need to thing what herbs and ingredient to put in .

Anonymous said...

My grandma use to add in some bak kut teh herbs even though she uses the packet one.. It's tastier..

I don't blog but I enjoy reading other people's blog.. =)

Judy said...

Wah, long time since I cooked bah kut teh. Now it is just the two of us, I wonder if it is worth it.

My whole family loves bah kut teh. I use the Claypot brand and it is very nice and I add extra kei-chi and tung kwe, two bulbs of garlic. :)

Aiyoh, now I feel like having bah kut teh on a cold autumn day.