Ingredients with Measurements:
- 1 pound of fresh mushrooms, sliced
- 1 pound of pork ribs
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of dark soy sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 1 teaspoon of five-spice powder
- 4 cups of water
- 2-3 stalks of scallions, chopped
- 1-2 red chili peppers, sliced (optional)
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the pork ribs and stir-fry for 2-3 minutes until browned.
3. Add the sliced mushrooms, dark soy sauce, light soy sauce, oyster sauce, sugar, salt, white pepper, and five-spice powder. Stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 1-2 hours until the pork ribs are tender and the mushrooms are soft.
5. Once the soup is done, remove the pork ribs and mushrooms from the pot and set them aside.
6. Strain the soup through a fine-mesh sieve to remove any impurities.
7. Return the strained soup to the pot and bring it to a boil again.
8. Add the pork ribs and mushrooms back into the pot and let them simmer for another 10-15 minutes until heated through.
9. Serve the Mushroom Bak Kut Teh hot, garnished with chopped scallions and sliced red chili peppers (optional).
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 15g
Protein per serving: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef ribs.
- Mushrooms can be substituted with other vegetables such as bok choy or tofu.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add other herbs and spices such as cinnamon, star anise, or cloves for a more complex flavor.
- Use different types of mushrooms for a more varied texture.
- Add noodles or rice to make it a more filling meal.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Let the soup simmer for a longer time for a richer and more flavorful broth.
- Adjust the seasoning to taste.
Storage instructions:
Store the Mushroom Bak Kut Teh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mushroom Bak Kut Teh in individual bowls with a garnish of chopped scallions and sliced red chili peppers.
Garnishes:
Chopped scallions and sliced red chili peppers (optional)
Pairings:
Serve the Mushroom Bak Kut Teh with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the seasoning.
- If the soup is too bland, adjust the seasoning with more salt or soy sauce.
Food safety advice:
- Make sure to cook the pork ribs thoroughly to prevent any foodborne illnesses.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Bak Kut Teh is a popular dish in Malaysia and Singapore, traditionally made with pork ribs and a variety of herbs and spices.
Flavor profiles:
The Mushroom Bak Kut Teh has a rich and savory flavor with a hint of sweetness and a spicy kick from the red chili peppers.
Serving suggestions:
Serve the Mushroom Bak Kut Teh as a main dish for lunch or dinner.
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Region: Singaporean