Bak Kut Teh (肉骨茶)

Posted on October 5, 2010 by Angeline

I remember hubby and I braving heavy rain to eat Bak Kut Teh (肉骨茶) at Havelock Road when I was heavily pregnant because I had cravings. lol.

Well, I always feel that it’s best to eat bak kut teh on a rainy day – it always enriches the whole experience of eating it (sheer bliss!) and it certainly can be said to be one of the perfect comfort foods on those occasions.

Unfortunately, when I cooked bak kut teh that day, it was sweltering hot despite the many prayers for rain that day. Lol.

This is the bak kut teh spice that I love!

There are two major types of bak kut teh – the light-coloured peppery one and the dark brown sweet/ herbal version. From a television programme I watched when I was pregnant (something about searching the source of particular dishes), I discovered that the peppery one which I’m so in love with is the Teochew version and the sweet one is Hokkien.

I always knew I’m Teochew through and through 😛

Bak Kut Teh (肉骨茶)

Bak Kut Teh (肉骨茶)

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Bak Kut Teh (肉骨茶)
Author: 
Recipe type: Mains
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 600-800g pork ribs (小排骨)
  • 1.5L water
  • 10 cloves garlic (with their skins) - rinse
  • 3 thin slices of dang gui, rinse
  • a few drips of dark soy sauce
  • 1 packet bak kut teh spice (as seen above)
Instructions
  1. Blanch pork ribs.
  2. Add all the ingredients to a pot and bring the water to a boil.
  3. Simmer for almost an hour or less, depending on your preference (the longer you cook, the more peppery it becomes).
  4. Serve (with cut chilli padi and dark soy sauce - optional).

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Sesame oil ginger chicken (姜丝麻油鸡)

Posted on October 5, 2010 by Angeline

I’ve never been a fan of ginger and indeed the confinement period after i had Alicia was the time in my life that ginger well, made its presence felt.

Many moons after that, I developed a liking for fried julienned ginger.

Strange, but true.

I never thought that I’d cook ginger chicken in my life, but I did. And it’s my latest craze.  😛

Together with a generous amount of sesame oil, this dish just blows me away!

Sesame oil ginger chicken (姜丝麻油鸡)


*measurements are estimates*


Ingredients:

  • 3 chopped chicken thighs, skin removed
  • 2 tablespoon heaps of julienned ginger
  • 3 cloves garlic, minced
  • 2 cloves shallot, sliced
  • a generous amount of sesame oil
  • 1-2 tablespoons hua diao jiu
  • 1/2 bowl water
  • 1 teaspoon dark soy sauce



Marinate chicken with:

  • 1 tablespoon oyster sauce
  • 2 tablespoons Lee Kum Kee chicken marinade
  • a couple of dashes of ground white pepper
  • a few dashes of sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon hua diao jiu



Method:

  1. Heat sesame oil in wok. Fry the garlic, shallot and ginger till they turn slightly brownish.
  2. Add in the chicken and brown the sides.
  3. Add in the water, hua diao jiu and dark soy sauce.
  4. Bring the gravy to a boil then turn the heat down to low and simmer for about 25min, stirring occasionally for even cooking – the gravy will have thickened by then. (you can choose to transfer the chicken to a small claypot and continue the simmering there. If you do so, add the hua diao jiu when the claypot’s covered (just let it seep in through the sides.)
  5. Dish and serve.



*Add in more sesame oil in the process of cooking if necessary. The eventual taste of the gravy should be that of sesame oil and a hint of ginger.













Posted in Chicken, Chinese Food, Recipes | Leave a comment