Ingredients with Measurements:
- 1 kg pork ribs
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 2 star anise
- 2 cinnamon sticks
- 4 dried shiitake mushrooms
- 1 liter water
- 1 tablespoon vegetable oil
- 2-3 stalks of Chinese parsley, chopped (optional)
Special Equipment Needed:
- Claypot (or any heavy-bottomed pot)
Step-by-Step Instructions:
1. Soak the dried shiitake mushrooms in warm water for 20 minutes, then drain and set aside.
2. Heat the vegetable oil in a claypot over medium heat.
3. Add the minced garlic and ginger and sauté until fragrant.
4. Add the pork ribs and stir-fry until the meat turns slightly brown.
5. Add the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, white pepper, star anise, cinnamon sticks, and dried shiitake mushrooms. Stir well.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low and simmer for 1-2 hours, or until the pork ribs are tender and the soup has thickened.
8. Garnish with chopped Chinese parsley (optional) and serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 30g
Carbohydrates per serving: 10g
Sodium per serving: 1000mg
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef.
- Dried shiitake mushrooms can be substituted with fresh mushrooms.
Variations:
- Add tofu puffs or fried tofu for a vegetarian version.
- Add dried cuttlefish or dried squid for a seafood version.
Tips and Tricks:
- Soaking the dried shiitake mushrooms in warm water will help to soften them and release their flavor.
- Stir-frying the pork ribs before adding the liquid will help to seal in the juices and enhance the flavor.
- Simmer the soup on low heat for a longer period of time to allow the flavors to develop.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the Claypot Bak Kut Teh in the claypot itself for a rustic presentation.
Garnishes:
Chopped Chinese parsley can be used as a garnish.
Pairings:
Serve with steamed rice and Chinese tea.
Suggested Side Dishes:
- Stir-fried vegetables
- Braised tofu
- Steamed buns
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.
Food Safety Advice:
- Make sure to cook the pork ribs thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food History:
Bak Kut Teh is a popular dish in Malaysia and Singapore, with its origins in the Hokkien community. The name translates to "meat bone tea" in Hokkien dialect, referring to the pork ribs used in the dish.
Flavor Profiles:
The soup is savory, slightly sweet, and aromatic, with a hint of spice from the white pepper and cinnamon.
Serving Suggestions:
Serve the Claypot Bak Kut Teh as a main dish for lunch or dinner.
Related Categories
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Region: Malaysian
Taste: Savory, Herbal, Aromatic, Spicy, Comforting