Klang Claypot Bak Kut Teh (Pork Ribs Tea) 吧生瓦煲肉骨茶



On the past few days, no sunlight and almost raining everyday. I was busy with running in and out with wet laundry. I even have to sent our daily clothes to outside laundry. I was thinking to buy a dryer but after knew the electricity bill going to increase by Jan 2014, i think I have to drop this idea. So I have no mood to bake or cook any new foods in this kind of weather, Xian!
Anyway, I try to dig out some old photos and recipes, one of the recipe is this Bak Kut Teh (pork ribs simmered in mixed herbs and spices broth ) which I had cooked it few months ago. Also this time i cooked Bak Kut Teh from the scratch..

 

Usually I use my friend's ready packet of "Old Grand Bah Kut Teh"(老手秘方肉骨茶包), which I don't know what herbs contain inside the packet.
One day, I got a ready packet from a nearby Chinese herbs shop, and I was glad that they didn't grind the herbs, I still can see the contents..

I was patiently separate out each of the herbs and count the quantity. Once I separated it out, I realized I don't know some of the herb's name. I went back to the shop, luckily the shop owner willing to tell me the name of the herbs..

 

Beside the standard herbs, i also added few items..

 

And great to know that it tasted almost the same with the usual one I prepared..
In fact, in this cool weather, serving BKT just perfect timing...

 

How to cook, first prepare the herbs pouch..

 

Simmering pork ribs with herbs pouch

 

Cooking fragrance garlic oiled rice

preparing Klang style of Claypot Bak Kut Teh (Klang style is thicker and darker, followed Hokkien style)

 

Klang Claypot Bak Kut Teh (Pork Ribs Tea) 吧生瓦煲肉骨茶

*serves 5-6pax

Chinese Herbs to put into a muslin filter pouch

3 sticks Tong Sun党参
1 slice Gui Pi（cinnamon skin) 桂皮
10 slices Gui Zhi(cinnamon sticks)桂枝
1pc Chen Pi (sun-dried tangerine peel)陳皮
45g Yu Zhu/ Yok Chok玉竹
2 sticks Gan Cau甘草
3 slices Chuan Xiong川芎
1pc Shu Di熟地
1 stick Niu Qi牛七
3 slices Don Gui当归
1/2tsp White peppercorn白楜椒
1/2tsp Black peppercorn黑楜椒
1/2tsp Hua Jiao花椒 , 3 small star anise 八角
1/2tsp Fennel seeds小茴香
1tsp Goji /Wolfberries枸杞

1kg pork ribs, blanch in hot water, set aside

2.5lts water
2 roasted garlics (whole)
1 honey date蜜枣
2 roasted whole garlic黑蒜头
 

2tbsp light soy sauce

2tbsp dark caramel soy sauce
Salt to taste

Method

1. Bring water to boil in a big pot. Soak herbs pouch in hot water for 5mins. Discard water.
2. Add in herbs pouch, honey date and garlic, boil for 15mins
3. Add in pork ribs, season with light soy sauce, simmer over medium low heat for 30mins.
4. Add in dark caramel soy sauce and adjust taste with salt, continue to boil for 15mis. Bak Kut Teh now is ready to enjoy with rice or keep for next step (cook with claypot).

Fragrance garlic oiled rice

4 cups uncooked rice, wash and clean

5 and 1/2cups water (or adjust according to the type of rice that you use)
1tsp salt
½ bulb garlic, chopped
4tbsp cooking oil

Method

1. Fry garlic in cooking oil till golden brown.
2. Add rice in a rice cooker, add in garlic oil, water and salt, cook the rice.

To prepare Clay pot Bah Kut Teh

120g tofu puff
2 sheets bean curd sheets (tau ki), tear pieces, soaked in water to soften and deep fried
Green lettuce
5 shiitake mushrooms, sliced
½ can of button mushroom, sliced

Condiments

Yau Char Kwaior or yautiou油条 (strips of fried dough)
Light soy sauce and chili padi (small chilies) dipping sauce
Fried shallots

Method

1. Scoop some Bah Kut The (meat and soup) into a clay pot. Add in tofu puff, fried bean curd sheets, Shiitake mushroom slices and button mushroom sliced, bring to boil and cook for 2-3mins.
2. Top with green lettuce, serve hot with fragrance garlic oiled rice that top with fried shallots. Dip Yau Char Kwai with Bah Kut Teh soup and dip meat with light soy sauce and chili padi dipping sauce. Enjoy !!

Recipe by Sonia aka Nasi Lemak Lover

Chinese Spareribs with shallots 紅葱烤排

When I flipping through a new cookbook that I bought recently, the chopped shallots sprinkle on top a braised spareribs photo was attracted me. I have no regret to try out this recipe, it was very flavourful with melted shallots (braised with a lot of shallots) mix with the soy sauce mixture, juicy , tender, and we especially love the chopped shallots on top, it gave extra spiciness and aroma to the ribs, yum yum !

 

With few ingredients but resulted great taste, this recipe definitely a keeper !

My son Lucas even stuffed the cooked meat with sandwich, and he said it was heavenly delicious ^_^

Chinese Spareribs with shallots 紅葱烤排

(recipe source: reference made to cookbook titled 60 Chinese home cooked dishes, by Sonia aka Nasi Lemak Lover)

900g prime pork spareribs

1/3cup light soy sauce
1tbsp Chinese cooking rice wine

2pcs star anise

10-15 shallots (depend on the size), removed skin and lightly crushed
3 slices ginger
2 cup water
3tbsp cooking oil
1/2tsp salt or to taste
1tsp dark soy sauce or dark caramel soy sauce
1/2tbsp rock sugar or to taste

Some chopped shallots for garnishing

Method

1. Wash and clean pork spareribs, pat dry with kitchen towels. Marinate with light soy sauce and cooking wine for several hours in the fridge.
2. Heat oil in a heavy bottom pot, add in shallots and sauté till brown and aroma. Add in pork spareribs, lightly fry till both sides turned golden brown.
3. Add water, light soy sauce (from marinated sauce), dark soy sauce, ginger and star anise into the pot, boil over high heat. Once boiled, reduce to low heat, continue to braise for about 1hr ( check from time to time and stir the ribs ).
4. Once the meat is fork tendered, add in the rock sugar and adjust the taste by adding salt or more rock sugar.
5. Turn on to high heat to thicken the sauce if any, otherwise dish out and garnish with chopped shallots, serve with rice, sandwich or noodles.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Stir fried Roast Pork with Garlic 蒜香烧肉

Today I am going to have 3 posts, one savoury dish, one sweet cookies and final round up & giveaway results of CNY delights event, what a busy day!

At first, i thought to delay this post and post it after the event..But yesterday i saw Angel also cooked the similar dish (she used raw belly pork), and i decided to share this super simple dish using leftover roast pork and i would like this dish to include in the round up.

Now my homemade crispy roast pork 脆皮烧肉 is very famous among my family and friends, hehehe..My SIL (my husband's elder sister) who left few teeth also waiting for me to bring my roast pork when we visit her on the CNY day ^_^

Just with two ingredients and two seasonings, still resulted a fragrant aroma dish !!

Best to enjoy it with porridge , rice or maybe just eat it with a glass of beer or wine..

I use the roast pork that i made for Pai Tin Kong to cook this dish !!

Stir fried Roast Pork with Garlic 蒜香烧肉
(recipe source: by Sonia aka Nasi Lemak Lover)

580g roast pork, sliced ( i use homemade roast pork)
4tbsp chopped garlic
2tbsp light soy sauce or dark soy sauce (your choice)
1tbsp sugar


Method
1. Heat 3tbsp cooking oil in a wok, sauté garlic till aroma.
2. Add in roast pork, season with soy sauce and sugar, stir fry till roast pork lightly brown.
3. Dish out and enjoy !!

Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜

I have never tasted Poon Choi before , after googled and checked few websites, i was very braved to prepare this Poon Choi for Re-union dinner. From what i learnt, this big bowl feast is a one-pot dish that full of premium delicacies as to symbloises prosperity and abundance. My idea was simply to assemble all dishes that i usually prepared for re-union dinner (with adding few new dishes) into one-pot..Usually the wet ingredients will be placed at the bottom whereas those dry ingredients to place on the top..I admit mine has the Poon Choi look but don't think it taste the same like those Poon Choi served in the restaurants or Poon Choi from origin Hong Kong.

I limited my Poon Choi with perfect 10 premium ingredients.

Here were the preparation..

Preparing braised pork knuckles with sea cucumbers and mushrooms



A new recipe- Money pockets ( Wrapped fish paste with dumpling wrapper). My kids said this is better than my earlier Hokkien meat balls ..

Steamed scallops and fish maw with superior chicken stock

Roast chicken and roast crispy pork

follow how the restaurant way of roast, pour hot cooking oil on the roasted chicken skin in order to have crispy skin..but this was too tedious and oil spilled everywhere, will not make this way again..

To assemble the Poon Choi, first place with wet ingredients  (for my case is braised pork knuckles) and then top up with all dry ingredients ..

complete assembled Poon Choi

At first, i was thinking to add abalone too, but the idea was rejected by my hubby ( he said nothing special about this abalone and not worth for the value, sound like an accountant !! Phong Hong, are you agree? LOL ) and kids don't appreciate this. So the end i have a chance to save few hundred ringgits !!

You may hop over to Alvin aka Chef and Sommelier for a abalone poon choi ....

I thought i need to spend longer time to prepare this recipe, but in actual fact, it was quick, because many items are refer to old recipes..

Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜
(recipe source: by Sonia aka Nasi Lemak Lover)

1st item, 2nd and 3rd item- Braised Pork Knuckles with Sea Cucumber & Mushrooms 海參豬腳, refer recipe here (with additional mushrooms)

4th item – Money pockets ( wrapped fish paste with dumpling wrapper)

150g fish paste ( remove fish flesh from mackarel fish)
2 water chestnuts, chopped
30g mixed vegetables (carrot, pea and corn)
1/2tbsp tapioca flour
Salt, sugar and pepper to taste

Dumpling wrappers
Chinese chives, blanched in hot water to soften

Method
1. Mix fish paste with all ingredients, stir till a sticky paste.
2. Wrap fish paste with dumpling wrapper, tie with chives.
3. Deep fry over medium low heat till golden brown.

5th & 6th item- Scallop and Fish Maw in superior stock

Superior chicken stock (prepare 1 day ahead)
1 old chicken
6pcs of dried longan
1tsp whole white peppers
2lt water
-put all ingredients in a large stock pot, bring to boil. Lower heat and simmer for 3hrs. Allow to cool, strain and set aside

10pcs dried scallop- soak in a bowl of clean water overnight
10pcs ready fried fish maw

To prepare scallop and fish maw
1. Add superior chicken stock and water from soak scallop in a steaming plate.
2. Place soaked scallops and fish maw on top.
3. Steam for 1-2 hrs. Remove fish maw after 30mins.
4. Season with salt.

7th item- Salt and pepper large prawns, refer recipe here

8th item- Roast chicken, refer to roast duck recipe here, replaced duck with chicken (but this time i did not sun dry the skin, just keep inside the fridge overnight. After roast, pour hot cooking oil on the skin)

9th item – Roast crispy Pork, refer recipe here 

10th item – Hokkien meat balls, refer recipe here

To assemble Poon Choi
1. First place some Chinese long cabbage at the bottom of a claypot.
2. Then lay some fried taro slices on top of cabbage.
3. Take the cooked pork knuckles and place on top of taro slices, pour some gravy on it.
4. To finish the top layer, arrange prawns, mushroom and sea cucumbers from braised knuckles, money pockets, roast chicken, roast crispy pork, Hokkien meat balls, scallop and fish maw, garnish with blanched broccoli flowerets.
5. Bring claypot to heat up the gravy, enjoy!

As a Hokkein, a must have item in a re-union dinner, Hokkien noodles..i add the fried pork lard from the pork lard oil prepared for chinese peanut cookies..

I also cook this pork ribs with lotus soup

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Braised Nam Yue Pork with Peanuts and Mushrooms 南乳花生香菇焖猪肉

I was mainly posting about CNY cookies in past few days, so today i would like a change, by posting this home cooked braised pork dish that is my family's favourite especially my hubby ! Last time i don't appreciate pork knuckles or pork front hock, but when age catching up, i started to apprecaite them ^_^

Nowadays i cook this dish using my 1st cast iron pot (5kg) that my hubby brought back from China..

The price of this pot is many many times cheaper if compare to branded LC pot !! But the quality in fact is very good, no steam is escaped from the pot when i cook this dish..

Ok, lets see the ingredients. My friend's mother highly recommened me to use Shanghai brand of red fermented beancurd, the taste is much better than the usual red bottle..

you can use pork belly, pork knuckles but i use pork front hocks this time..

must have some veggie to go with this dish

spoon the thick and sticky gravy into your bowl of steamed rice, taste like heaven !

Braised Nam Yue Pork with Peanuts and Mushrooms
(recipe source: by Sonia aka Nasi Lemak Lover)

1.3kg Pork front hock
3 slices of young ginger
4 cloves of whole garlic
100g peanuts, soak for 1hr
15pcs mushrooms, soak till soft
2 stalk spring onions, separate white and green
1 small star anise
4pcs cloves
1tbsp rock sugar
3tbsp light soy sauce
1tbsp rice wine
1/2pc of Nam Yue (red fermented beancurd (Shanghai brand)
2tbsp of Nam Yue water
4 cups water
1tbsp dark caramel soy sauce, for coloring

Method
1. Heat oil in a cast iron pot or heavy bottom pot, sauté ginger, garlic, white part spring onion, star anise, and cloves till aroma.
2. Add in Nam Yue and Nam Yue water, mix well.
3. Add in pork, peanuts and mushroom, cook for a while.
4. Add in water, season with rock sugar, light soy sauce and rice wine.
5. Braise over low heat for 1 and 1/2hrs or until pork tendered, stir from time to time.
6. Last add in dark caramel soy sauce and mix well.
7. Dish out, garnish with green spring onion and serve hot with steamed rice.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover