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

Revisit to Ho Chi Minh Vietnam, Nov 2013 (Part 2)

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war.

 

Photo of " napalm girl ", you can read more here..

 

Reunification Palace

During our visit, there was a Canon's photography exhibition, many awesome photos were display here..

Frankly, nothing much to see inside here actually..

 

The green surrounding outside has better view 

 

I just wonder how they manage these electric wires..

 

Ben Thanh market 

 

The main purpose to visit Ben Thanh market was to get some "Fu' and "Hi" chops, you can get these type of chop at the stall where they selling all kind of bakery items..

 

I feel this shop given more reasonable price if compare to others ...

 

Revisit to Ashima - mushroom hot pot, you may check my old post here

Ashima

35A Nguyen Dinh Chieu, Dist 1, HCMC.

Tel: 848 3824 1966

Every time I told my daughter and mother how good was this mushroom hotpot, and told them one day I will bring them to try out..This time I keep my promise, bring them to try out..

We went to the old place, but realized that they have actually shifted to somewhere else. Luckily we found their new place..



Many types of mushroom to choose from..

We still prefer to order beef slices to go with mushroom hotpot. My kids and mother were really enjoyed this hotpot. But my husband and I feel the taste somehow not that good anymore..

Anyway, if you have never tasted mushroom hotpot before (I haven't see this type of restaurant here), this is still a place to try out..

 

Captured this photo when we were on the way to try out Banh Xeo..normal to see this type of scene in Ho Chi Minhwith many peoples on motorcycle..

 

Banh Xeo 46A

46A D Dinh Cong Trang | District 3, Ho Chi Minh City, Vietnam



 

 

A Banh Xeo place that made famous by Anthony Bourdain (No reservation) , you can watch the video here..

 

Learnt a tip from here, pour out the excess batter so you can have thin and crispy Banh Xeo..

 

Dipping sauce and veggie to go with Banh Xeo

 

Ya, their Banh Xeo was really crispy but a bit oily. If I look at my Banh Xeo, i think I have added too much of turmeric powder as its look too yellow. 

 

 

We also ordered this deep fried soft shell crabs

 

and authentic Vietnamese coffee..

 

I went to this wet market, but sorry i couldn't recall the name..

 

French bread is so common here, even you can find it at wet market..

 

I bought pumpkin flowers from here, to make stuffed pumpkin flowers 

 

My mother bought this Thien Ly Xao Bo (Thousand miles flowers)

At the end of the street at this market, turned left and you can find two shops selling bakery ingredients (located at the 1st floor), where you can get the chops here too..at fixed and reasonable price..

Phuong Ha at 58 Ham Nghi St., District 1



 

Cuc Gach Quan

10 Dang Tat, Ward Tan Dinh, District 1, Saigon
Tel: (84.8) 38 48 01 44 // (84) 01 657 10 10 10

- A new discovery of eating place after saw Esther's review..

This restaurant also made famous by Angelina Jolie and Brad Pitt when they brought their adopted children back to Vietnam as to let them get to know their country where they were born.



kitchen area..

their old collections..

 

A very thick menu , like a book..

Use kangkong stem (water morning-glory) as a straw, something very new to me. very interesting ^_^

Anyway, the price for a fruit juices like this is almost equal to a plate of dish..rather expensive!! 

 

Everything we ordered were very delicious. I will be back to this restaurant if i will re-visit HCM again..

 

When my mother saw all these broken bowls and plates that they used., she said "Choy Choy, for Chinese only beggar use broken bowls", LOL..I told her that this is new fashion ,hehehe..

End of my update..Thanks for dropping by..