Cooked this Herbal Bak Ku Teh for collaboration with IUIGA earlier and here I am sharing it ! In fact, I cooked such a huge pot of it that the extra was frozen and reheated to eat anytime I want thereafter. And not sure why, I always find that the food always seem to taste better after it has been left overnight. Probably the flavours will take sometime to come out.
The herbal taste was made such that it wasn’t too overwhelming that it overpower the aroma of the bak ku teh soup. It was a pleasant and good after taste. And I actually quite love the addition of enoki mushrooms and toufu puffs that came along with it, such that it wasn’t only meat and everything meat only.
It was a simple preparation with little efforts and because of the good retention of heat and flavour with the cast iron pot from IUIGA, it was very flavorful and tasty. It does not carries the strong MSG taste that we often had while enjoying BKT and yet was still delicious as a homecook dish in its own ways.
Although a varieties of herbs are used, you can always get one which already come prepacked with a bit of everything in a convenient form from the supermarkets.
Enjoy this with plain white rice and you are all good to go ! And I have the feel and tendency to want to cook this again very soon !
Enjoy !!
- 1 pork big bone, blanched
- 500g pork ribs, blanched
- 1 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1 tsp salt
- 1 tbsp white peppercorns
- 1 whole bulb of garlics
- 1.5L water
- 6-8 pcs tofu puffs
- 6 pcs beancurd knots
- 1 pack enoki mushrooms
- 10 pcs button mushrooms
To Serve with : - Some lettuce
- Some fried fritters
- Some diced chillies
Chinese Herbs (or can be replaced by 1 pack of ready herbal bak ku teh mix) : - 1 tbsp wolfberries (枸杞子)
- 5 pcs red dates （红枣）
- 10 pcs lily bulb herb （百合）
- 3 pcs Solomon's seal （玉竹）
- 3 pcs Licorice root （甘草）
- 10 pcs chuan xiong (川芎）
- 3 pcs Chinese yam (淮山）
- 4-5 pcs Codonopsis root (党参）
- 4-5 pcs Chinese Angelica root (当归）
Place all the chinese herbs except wolfberries and red dates, in a soup stock bag. Place the white peppercorns in another soup stock bag.
Add both the soup stock bags and garlics into the water. Bring to a boil. Add the pork big bone and pork ribs to the soup. Cook till it boils again and reduce to a simmer. Cover the pot and allow it to simmer for 30 minutes.
Open the cover occasionally to skim away the oils and impurities that float on the surface of the soup.
Add the light and dark soya sauce and salt and stir to mix well. Cover and continue cooking for another 1 hour.
Remove all the soup stock bags and add the red dates before cooking for another 15 minutes.
Remove the pork big bone and add the tofu puffs, beancurd knots, enoki and button mushrooms and cook for a further 5 minutes. Off flame.
Add some lettuce if desired and serve hot immediately with some fried fritters and diced chillies.
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