Bak Kut Teh Recipe By Amy Beh 1c1e3g

Yam Rice By AMY BEH

Ingredients 2 cups rice, washed and drained 250g yam, cubed 3 to 4 table spoon oil 4 shallots, sliced 3 dried mushrooms, soaked and finely chopped 25g dried prawns, washed and drained Seasoning: 1 table spoon (tbsp.) oyster sauce 1 tbsp light soya sauce 1 tbsp sesame oil 1/2 cube chicken stock 1/2 tsp sugar or to taste 3 cups water 2 pandan leaves, knotted Method Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside. Add dried prawns and saute until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well. Dish rice mixture into an electric rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve. Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander. Read more at https://www.kuali.com/recipes/yam-rice/#duVG6IyD6IXwxSlj.99

Vegetarian Bak Kut Teh By AMY BEH

Ingredients 450g vegetarian rib bones 400g vegetarian meatballs 8 dried mushrooms, soaked to soften 8 button mushrooms, halved 25g dried beancurd sticks, cut into 8cm pieces 25g fresh golden or enoki mushrooms 100g Chinese white cabbage (wong ngah pak), cut into 4cm lengths Herbs: 1 star anise 3cm piece cinnamon 1/2 tsp black peppercorns, crushed 1/2 tsp white peppercorns, crushed 4 cloves garlic 1 packet bak kut teh ingredients (have to buy from supermarket) 1 1/2 litres water Seasoning: 1/2 tea spoon salt or to taste 1 table spoon rock sugar 2 table spoon light soy sauce Method To get a better taste, deep-fry all the mock vegetarian ingredients (ribs and meatballs) and dried beancurd sticks. (These ingredients may be purchased from vegetarian food suppliers at the market.) Bring water to a boil. Add all the herbs and simmer for 30 minutes. Add (fried) vegetarian rib bones, meatballs and the dried and button mushrooms. Cook for 10 minutes. Add wong nga pak and golden mushrooms and cook for five to six minutes. Dish out into a heated clay pot and serve immediately with rice. Read more at https://www.kuali.com/recipes/vegetarian-bak-kut-teh/#SAXSV4meQx6LJl8K.99

Bak Kut Teh By AMY BEH

Ingredients 1kg pork ribs or chicken meat 2 1/2 litres water 2 whole bulbs garlic, do not peel 20g Tong Sum 12g Tong Kwai slices 10g Chuin Kung 20g Sook Tei 25g Kei Chee 15g Yoke Chok 3 pieces Kam Choe Wrap in muslin cloth and tie up: 1 tsp white peppercorns 1 tsp black peppercorns 1 tsp anise pepper or Szechuan pepper (Fah Chiew) 1/2 tsp fennel seeds (jintan manis) 1/2 tsp cumin seeds (jintan putih) 3 cloves (bunga cengkih) 1 star anise (bunga lawang) 4cm piece cinnamon stick (kayu manis) Seasoning: 1 1/2 tsp salt or to taste 1 tsp monosodium glutamate 3 tbsp light soy sauce Method Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender. Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with Yau char Kwai. Read more at https://www.kuali.com/recipes/bak-kut-teh/#JWspd1RA36s114OG.99