材料:
香料 (用纱布袋包好) :
香料 (用纱布袋包好) :
- 桂皮棒 1 根
- 丁香 4 - 5 粒
- 白胡椒粒 1茶匙
- 枸杞子 1大匙
- 八角 2 粒
- 猪排骨 500克 (1 磅)
- 蒜头(无须去皮) 2 大粒
- 黑酱油 1大匙
- 水 6 -7 杯
- 盐 1大匙
1. 将肉骨，香料包和蒜头放入一个大锅内。
2. 把水倒入锅内後将它煮开。
3. 撇去汤表面的渣滓，加入酱油和盐后改用小火煮至肉软。
4. 先把生菜放进碗内垫底，再把肉骨和汤倒入碗里。
5. 配上白饭和沾有酱油的切片红辣椒一起吃。
Pork Rib Tea - A very popular Hokkien herbal soup [also spelt Bakuteh] which in English is translated as 'Pork Rib [Pork Bone] Tea', traditionally served for breakfast as an invigorating tonic to start the day with Ewe Char Koay [Chinese crullers]. Pork ribs are long simmered in a 'tea' of Chinese medicinal herbs and whole bulbs of garlic, often with dried shitake mushrooms added for earthiness. A chicken version Chi Kut Teh [also spelt Chikuteh] is also popular. Ready-made Bak Kut Teh, containing all the essential herbal ingredients usually available only in ethnic Chinese medicinal shops, are very convenient for 'brewing' an authentic-tasting, aromatic and nutritious Bak Kut Teh at home!
INGREDIENTS for Bak Kut Teh :
- 1½ lb country-style pork spareribs, cut into 2-inch pieces
- 1 whole bulb garlic, unpeeled, slightly crushed
- 2-inch ginseng root, peeled, slightly crushed
- 3 cinnamon sticks
- 5 star anise
- 1 tbsp white peppercorns
- 1 tbsp black peppercorns
- 2 tsp sugar
- 1 tbsp dark soy sauce
- 6 dried shitake mushrooms
- 6 shallots, finely sliced and fried golden brown [optional]
- salt and pepper
Cook's Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that it is cooked on top of the stove; rather than in the oven. Food cooked in a clay pot has maximum flavor, enormous nutritional value and is visually appetizing - the dish can go straight from the oven to the dinner table. The design of the clay-pot assures good retention of heat and keeps food hot much longer.
To Prepare Bak Kut Teh :
- Soak dried shitake mushrooms in 1 cup of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking
- In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface
- Drain, briefly rinse spareribs under cold running water and drain again
- In a clay pot [no preheating] add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved [shitake] liquid and additional water [to cover the meat], and season with salt and pepper
- Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the clay pot
- Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface
- When the meat is almost falling off the bones, discard spice bag, add dark soy sauce and sugar
- Garnish with fried shallots, serve hot with steamed rice or Chinese crullers [a light fried dough bread]. Serve with Special chili dipping sauce (see below) or chili dipping sauce!
To Make Special Chili Dipping Sauce :
- 1 kaffir lime or key lime, juiced
- 2 tsp sugar
- 1 tsp salt
- 3-4 tbsp hot chili sauce
- 3 cloves garlic
- ½-inch ginger
- Using a mortar & pestle or blender grind garlic and ginger to a fine paste
- Add to hot chili sauce and mix well with lime juice, sugar and salt to taste
- Serve chili sauce in individual condiment dishes
INGREDIENTS for Bak Kut Teh :
- 1½ lb country-style pork spareribs, cut into 2-inch pieces
- 1 whole bulb garlic, unpeeled, slightly crushed
- 2-inch ginseng root, peeled, slightly crushed
- 3 cinnamon sticks
- 5 star anise
- 1 tbsp white peppercorns
- 1 tbsp black peppercorns
- 2 tsp sugar
- 1 tbsp dark soy sauce
- 6 dried shitake mushrooms
- 6 shallots, finely sliced and fried golden brown [optional]
- salt and pepper
Cook's Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that it is cooked on top of the stove; rather than in the oven. Food cooked in a clay pot has maximum flavor, enormous nutritional value and is visually appetizing - the dish can go straight from the oven to the dinner table. The design of the clay-pot assures good retention of heat and keeps food hot much longer.
To Prepare Bak Kut Teh :
- Soak dried shitake mushrooms in 1 cup of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking
- In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface
- Drain, briefly rinse spareribs under cold running water and drain again
- In a clay pot [no preheating] add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved [shitake] liquid and additional water [to cover the meat], and season with salt and pepper
- Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the clay pot
- Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface
- When the meat is almost falling off the bones, discard spice bag, add dark soy sauce and sugar
- Garnish with fried shallots, serve hot with steamed rice or Chinese crullers [a light fried dough bread]. Serve with Special chili dipping sauce (see below) or chili dipping sauce!
To Make Special Chili Dipping Sauce :
- 1 kaffir lime or key lime, juiced
- 2 tsp sugar
- 1 tsp salt
- 3-4 tbsp hot chili sauce
- 3 cloves garlic
- ½-inch ginger
- Using a mortar & pestle or blender grind garlic and ginger to a fine paste
- Add to hot chili sauce and mix well with lime juice, sugar and salt to taste
- Serve chili sauce in individual condiment dishes
[The English recipe is originated from http://www.malaysianfood.net/]
1 comment:
茶烟袅袅，奇香扑鼻，道出多少风雨飘摇岁月中，南中国海上烟雾迷茫的凄苦心声。。。当年聊以充饥的糟糠之物，如今竟成为连彼岸之邻国也在争相拥有的美食品牌。。。。
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