Sunday, March 1, 2009
BEEF 'BAK KUT TEH'
A bowl of assorted bak kut teh counts about 400 kcal.
Serves 4 – 5
1 handful of Chinese herbs consist of:
Garden Angelica (Dang Gui )
Radix Codonopsis Pilosulae ( Dangshen)
Solomon’s Seal Rhizome (Yu Zhu )
Sclerotium Poriae Cocos ( Fu ling )
Lovage Root (Chuang Xiong )
Cinnamon (Gui Pi )
Star anise （Ba Jiao )
1 packet of ready packed Bak kut teh herbs ( I chose A1 Brand)
600 gram of meaty beef ribs and
1 cup of dried Chinese shitake mushroom, soaked and stem removed
1 cup of button mushroom
1 cup of fried tofu puff aka “Tao Pok”
2 strips of dried bean curd skin , cut into shorter strips
Handful of lettuce leaves, soaked for 15 min
1 – 2 whole garlic, with skin intact
1 pot of water, 50% filled (about 2000ml)
2 tablespoon of dark soy sauce
2 tablespoon of oyster sauce
4 tablespoon of light soy sauce
Pinch of salt
1 pair of fried fritters (flour dough) aka “You Tiao”, cut into pieces
Cut chili padi in dark soy sauce, as dipping sauce
1) Blanch beef ribs in boiling water.
2) Bring a pot of water to a boil over high heat. Place beef ribs, shitake mushroom, Chinese herbs (or the spice packet) and whole garlic into the boiling water to cook over medium fire, for 30 min.
3) Add in button mushroom, "Tao Pok" and "Fu Zhu". Boil for another 10 min.
4) When beef rib is cooked and tender, stir in seasoning i.e. dark soy sauce, light soy sauce, oyster sauce, and salt.
5) Put in lettuce, before heat off. Serve hot with "You Tiao" and dipping sauce.
This soup dish is similar to 'pho bo' (vietnamese beef noodle soup)