Bak Kut Teh has always been a favorite dish at home, be it lunch, dinner or anything, we would always enjoy the hot soup to go along with rice and yes, You Tiao!
I remembered someone posted in FB that someone actually use a combination of 2 different sachets of ready-mixed soup stock. A Bak Kut Teh sachet and a Herbal Chix soup sachet. I tried once and it taste a lot better than when I use them on its own. Since I have been doing that and add more ingredients - garlic, ginger, soup bone etc.
And since I have 2-3 ferns who asked me what I used for the soup, so I tot I will blog it down so anyone can refer to it. And again, today the soup got my cousin going for 2nd serving of rice, and usually when he goes for bowl #2 means the meal is above average. LOL He really know how to savour good food.
Bak Kut Teh (my recipe can feed 7-8 adults)
ILC Bak Kut Teh Soup Sachet
SEAH Hebal Chix Soup Sachet
300g Soup Bone
200g Pork Maw
200g Pig Intestine
300g Pork Slices
1 Clove Garlic, Washed
2-3 Slices of Ginger
1) Use hot water to rinse the soup bone, pork maw, pig intestine. Drain.
2) Fill a big pot, about 5litres of water, bring to boil.
*imleft it to simmer for about 4-5hours, adding 100-200ml occasionally for the pork maw & intestine to soften*
3) Before serving, bring out pork maw & intestine and cut into preferred sizes. Serve warm.