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.
If you have visited Singapore, you should have tried this most-popular dish called Hainanese Chicken rice. Check out the explanation of this dish origin from http://en.wikipedia.org/wiki/Hainanese_chicken_rice.
Singapore Hainanese Chicken Rice
Singapore Chicken Rice (Hainanese Chicken Rice)
1 whole chicken
Chicken rice ingredients
- 1 bunch pandan leaves, cleaned and tied in knots (available in Asian market)
- 3 cloves of unpeeled garlic
- 1 slice ginger
- 2 tbsp chopped shallots (about 4 cloves)
- 1 tsp salt
- 4 cups chicken stock (to make 3 cups rice)
- Note: Amount of water is different for every rice cooker. Please follow your rice cooker’s manufacturer instruction.
Additional garnishes: Thinly sliced cucumbers, chopped green onions and fried shallots.
Chicken rice Chilli Sauce
- Use a pot that is large enough to contain one whole chicken.
- Bring water to the boil in a pot.
- While water is boiling, clean the chicken thoroughly.
- Lower the fire to the lowest fire. The water should not be boiling. Place the chicken in the water, making sure that it is fully submerged.
- Leave the chicken for 45 minutes, depending on the size of chicken.
- Fill the sink with water. Add lots of ICE.
- After 45 minutes, gently remove chicken (be careful! It is hot!) and put it in cold water. Leave it submerged in cold water for 30 minutes or till the chicken is cooled.
- Cooking chicken rice: Fry chopped shallots and garlic. Add rinsed rice and stir well. Add chicken stocks, seasoning, garlic and knotted pandan leaves.
- Transfer the rice mixture to rice cooker. Cook till rice is done.
- Chop cooked chicken into bite pieces.
- In a bowl, mix 2 tbsp chicken stock, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 3 tsp sesame seed oil, 1 tbsp sugar. Drizzle this sauce over the chopped chicken.
- Serve with dark soy sauce and chilli sauce. Enjoy!
- 4 red chillies (seeds removed)
- 4 cloves peeled garlics
- 1knob ginger (skin removed)
- 1 tsp salt
- 1 tsp sugar
- 1 lime (juice)
- 1/4 cup chicken stock
- Blend all ingredients except seasoning. Mixture must be fine and watery. Add seasoning and stir well. Keep in refrigerator, and can be kept up to 4 weeks.
Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun), or just eat as it is!
I use high pressure cooker for braising, as I don’t have to watch it closely. I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!
Here is the versatile recipe, that taste great and simple to execute.
Prepare 1 lb of pork belly: In a pot, bring 4 cups of water to a boil. Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly. Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.
Remove pork belly and discard the liquid.
2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed
Combine all ingredients as above in a high pressure cooker pot. Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes. Braise till the pork belly is very tender but not falling apart.
Slice according to your preference, and serve with your favorite noodle or eat as it own.
Have you ever tried fresh Avocado shake? Avocado shake is rich, creamy, sweet and delicious. This refreshing drink is common in Malaysia, Indonesia, Vietnam, Thailand and in most Asia. Try my recipe, and you will love it!
- 2 medium hass avocados, skinned and pitted
- 1/2 cup whole milk (I use almond milk for added flavor)
- 1/ cup coconut milk (important ingredient)
- 1/4 cup sweetened condensed milk (you can replace with 3 tbsp sugar)
- 1 cup ice
- Add all ingredients in a blender, and blend till everything is well combined. It should be milk shake consistency.
- Serve immediately. Be aware that the shake will turn brown if leave aside for too long.