These are the herbal for Klang Bak Kut Teh that recommended by Alan. 1.Dang gui 2.Bei qi 3.Chuan xiong 4.Chinese licorice 5.Star anise 6.Dang shen 7.White pepper 8.Cassia bark (chinese cinnamon) 9.Yu zhu, 10.Wolfberries (only added when the dish is near its finishing)
Adapted with minor modification from Alan,Travelling Foodies
Klang Bak Kut Teh 巴生肉骨茶( for 4-6 servings)
Ingredients:
(A)
1kg prime ribs (肋排) 1 set of big bones (大骨), optional; for more flavor stock
1 pork stomach (猪肚), optional
4-6 bulbs of 老蒜 old garlics
(B) Herbs and Spices
5-8g 当归, dang gui Angelica sinensis aka female ginseng
15-20g 玉竹 yuzhu Polygonatum odoratum aka Solomon’s Seal
5-8g 甘草 gan cao Glycyrrhiza uralensis aka Chinese licorice
5g 黄芪 huang qi Astragalus propinquus aka milk-vetch root
5-8g 党参 dang shen Codonopsis pilosula aka poor man’s ginseng
5-8g 川芎 chuan xiong Ligusticum wallichii
1 stick (3g) 肉桂皮 gui pi Cinnamomum cassia aka cassia bark or Chinese’s cinnamon
1 (1g) 八角 ba jiao Illicium verum aka star anise
5-8 白胡椒粒 bai hujiao Piper nigrum aka white peppercorn
5-8g 枸杞子 gou qi Lycium barbarum aka wolfberries or goji berries
(C) Condiments and Seasoning
1 teaspoon salt
2 tablespoons black soya sauce (adjust to taste)
1 tablespoons light soya sauce (adjust to taste) Some rock sugar (adjust to taste)
(D) Other ingredients
6-8 chinese mushrooms 香菇, soaked
6-8 deep tau pok (fried beancurd puffs ) 豆薄/豆皮, rinsed and squeezed repeatedly to remove as much excess oil and water as possible.
(E) Other sides
Cooked rice (I used scallion rice; Add some fried shallots into rice cooker and cook rice as usual)
chopped red chilli with dark soya sauce as a dip
2-3 deep fried 油条 youtiao aka chinese dough fritters
vegetables
Methods:
1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal. Drain and set aside. Repeat the blanching process for prime ribs. Discard blanching water.
2. Rinse all the herbs and crush peppercorn. Place the herb and spice mixture into a muslin bag if using. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the herbs and spices except for wolfberries. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.
3. Add pork bones, pork ribs and garlic. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.
4. After 30 minutes, add Chinese mushroom and pork stomach. Season the stock with salt, soya sauce and rock sugar. Adjust taste and color with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.
5. During the last 10 minutes of cooking, ladle some soup into another small pot to cook beancurd puff. Add wolfberries at this point (I forget to add!).
6. Serve Bak Kut Teh with chunks of you tiao, chopped chilli and dark soya sauce dip, and cooked rice.