Bak Kut Teh (KL style Herbal Pork rib soup)


Bak Kut Teh

KL style Pork Rib Soup (Bak Kut Teh)

  • Servings: 4-6
  • Difficulty: easy
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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)

METHOD

  1. Blanch pork ribs in hot water. Take out and rinse with water.
  2. Boil water. Add herbal pack and boil for 15 mins.
  3. Add mushrooms and garlics. Boil for another 10mins.
  4. Add pork ribs. Boil for another 1 hr (use medium heat).
  5. Season with light and dark soy sauce, hoisin sauce, salt and sugar(crystal).  Boil for another 10 mins.
  6. Serve hot and enjoy with side dishes such as Tau Pok (recipe as below) and dough fritters.
 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.
 
 

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Singapore Curry Chicken


Singapore curry chicken

Singapore Curry Chicken

  • Servings: 4-6
  • Difficulty: medium
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INGREDIENTS

  • 1 whole chicken, chopped into chunk pieces (or few packets of chicken meat) about 1.5 lb
  • 1 stalk of lemon grass
  • 1 can of coconut milk
  • 2 tbsp meat curry powder
  • 2 potatoes, peeled and cut into chunks
  • 1/4 yellow onion, quartered
 Curry paste ingredients
  • 7 shallots, peeled
  • 5 cloves of garlic
  • 3 thick slices of fresh ginger
  • 1 stalk of lemon grass
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 10 dried red chili, seeds removed and soaked in warm water for 15 minutes
  • 4 Thai chili (optional) Add for extra spicy
  • 4 candlenuts
 

METHOD

    1. Marinate chicken pieces with 2 tsp salt and 1 tbsp sugar. Set aside for 30 minutes.
    2. Optional:  Fry potatoes till golden brown.  Drain and set aside.  I skipped this step for healthier version.
    3. Blend all curry paste ingredient till smooth.  Add vegetable oil for easy blending.
    4. Heat 1 tbsp oil in wok.  Add curry paste and cook under medium low fire for 20 minutes.  Keep stirring the paste with wooden spoon while cooking.
    5. Add 2 tbsp of coconut milk to avoid paste from getting burnt.
    6. Add lemon grass and curry powder, and cook for another 10 minutes.  The mixture should turn darker in color by now.
    7. Add chicken pieces and stir to coat evenly.  Increase heat to medium, and cook the chicken for 5 minutes.
    8. Add coconut milk, potatoes and onion.  Cook for 20 minutes under medium heat, and keep stirring!
    9. Season with 1 tsp soy sauce or fish sauce, 1/2 tsp sugar, and 1 tsp salt.  Adjust to own taste.
    10. Sprinkle with crispy shallots, and serve warm with rice or bread.

 

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Singapore Curry Puff (Baked) 新加坡咖喱饺 (烘焙)


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 Puffs

Singapore Curry Puff (Baked)

  • Servings: 4-6
  • Difficulty: easy
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INGREDIENTS

  • 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)

METHOD

  1. Soak potato cubes in cold water for 1 hour.  Drain potatoes before use.
  2. Heat 1 tbsp oil in a non-stick pan.  Add onion and stir fry till fragrant.
  3. Push onions to one side of pan, and add little oil.  Turn down the heat to medium low, and add curry paste.
  4. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
  5. Add chicken meat and stir fry till cooked.
  6. Add potatoes and stir fry till well combined.  Add peas or mixed vegetables.
  7. Add water till the mixture is half covered.  Bring to a boil and keep stirring the mixture.
  8. Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
  9. Remove curry fillings and set aside to cool.
  10. Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
  11. 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.
  12. 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.
  13. Reduce heat to 400F and bake for another 15 mins or till golden brown.
  14. Lift curry puffs onto a wire rack to cool.
 

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Singapore BBQ Chicken Wings (新加坡烤鸡翅)



Singapore BBQ Chicken wings

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 10 whole chicken wings
  • metal skewers or wood skewers
 Marinate sauce
  • 1 – 2  tbsp soy sauce
  • 3 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp ginger juice
  • 1 tsp sesame seed oil
  • 1 tbsp cooking wine
  • white pepper
 

METHOD

  1. Clean chicken wings thoroughly and pat dry with towels.
  2. Combine marinate ingredients together, and mix well with chicken wings.
  3. Leave to marinate overnight.
  4. Before grilling, remove chicken wings from refrigerator few hours ahead.
  5. If using BBQ grill, heat the grill till very hot.  If using oven, adjust temperature to 430 F.
  6. Using metal skewers, carefully pierce through the chicken wings.  For wooden skewers, soak them in water for 1 hour beforehand.
  7.  Place about 1/2 cup of honey in a separate bowl.
  8. While chicken wings are grilling, brush them few times with honey.
  9. For BBQ grill, grill till chicken wings are almost cooked.  Cover the BBQ grill and turn off the heat.  Let the wings sit in the grill for 10 minutes.
  10. For grilling in oven, grill till chicken wings are almost cooked.  Turn off the heat, and let the wings sit in the oven for 10 minutes.
  11. Once the wings turned golden brown, remove and enjoy them with your favorite dipping sauce.
  12. In Singapore, we usually squeeze lime over chicken wings and dip them in spicy chilli sauce.