KL style Pork Rib Soup (Bak Kut Teh)
INGREDIENTS (Serves 4)
- 2 lbs Pork ribs, cut into pieces
- 5 Dried mushroom (soaked and slice thinly) OR 1 can of button mushrooms
- 5 cups Water
- 2 Whole Garlics (Unskineed)
- 1 Bak Kut Teh Herbal pack
- 1 tbsp soy sauce
- 1 tsp hoisin sauce or oyster sauce
- 1/2 tsp dark soy sauce
- 1 tsp Salt (to taste)
- 1 tsp Crystal sugar (to taste)
- white pepper powder (to taste)
- cilantro (to garnish)
Side dish: Tau Pok (bean puff), add them after step 5. Boil them for 3mins. Take them out and put in a bowl separately.
Side dish: Dough Fritters (油条). Buy frozen packet from any Asian market. Bake them according to packet instruction. Cut them into small pieces. Dip them in bowl of herbal soup for 10 seconds, and enjoy them!
For side dishes, you can also add in your favorite mushroom like Enoki Mushrooms, or your favorite vegetables. This soup is that versatile!
Sauce for meat dipping, mix 2 tsp dark soy sauce and slices of red chillies.
- Blanch pork ribs in hot water. Take out and rinse with water.
- Boil water. Add herbal pack and boil for 15 mins.
- Add mushrooms and garlics. Boil for another 10mins.
- Add pork ribs. Boil for another 1 hr (use medium heat).
- Season with light and dark soy sauce, hoisin sauce, salt and sugar(crystal). Boil for another 10 mins.
- Serve hot and enjoy with side dishes such as Tau Pok (recipe as below) and dough fritters.
My second attempt in making curry puffs. This time I attempted a “short-cut” version. I baked the curry puffs instead of frying. And I used frozen pastry sheets (and it turned out great!) To save time, I use curry puff mold that I bought in Singapore 😉 This “short-cut” method took only 1 hour for whole process!
I will post another recipe for the curry puff dough in fried version. It is impossible to use camera during dough making and the frying process is so oily! I have to wait for my husband to be around to take pictures 🙂
Singapore Curry Puffs
Singapore Curry Puff (Baked)
- 2 rolls of frozen pastry sheets
- egg wash (1 beaten egg with 1 drop of yellow coloring)
- Fillings ingredients
- 5 russet potatoes, peeled and cut into small chunks
- 2 yellow onions, peeled and cut into small chunks
- 1 cup frozen peas or frozen mixed vegetables
- 1 skinless and boneless chicken breast & 1 chicken thighs, cut into cubes (opt out for vegetarian version)
- Curry paste – Mix 4 tbsp curry powder, 1 tsp chilli powder, 1/2 tsp Turmeric powder with 1/2 cup water into paste.
- Seasoning – 3 tbsp soy sauce, 1 tsp salt and 1 tbsp sugar (adjust according to taste)
- Soak potato cubes in cold water for 1 hour. Drain potatoes before use.
- Heat 1 tbsp oil in a non-stick pan. Add onion and stir fry till fragrant.
- Push onions to one side of pan, and add little oil. Turn down the heat to medium low, and add curry paste.
- Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
- Add chicken meat and stir fry till cooked.
- Add potatoes and stir fry till well combined. Add peas or mixed vegetables.
- Add water till the mixture is half covered. Bring to a boil and keep stirring the mixture.
- Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
- Remove curry fillings and set aside to cool.
- Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
- Place a tablespoon of cooled filling in the centre of each round. Moisture half the edge with water and bring the other half to seal using curry puff mold. If curry puff mold is unavailable, use fingers to pinch the edges.
- Place curry puffs on a greased baking trays. Brush with egg wash glaze, and bake in a very hot oven at 450F for 10 mins. Bake on centre of oven.
- Reduce heat to 400F and bake for another 15 mins or till golden brown.
- Lift curry puffs onto a wire rack to cool.