Print
Email
Ingredients
- 1 packet herbs and spices for bak kut teh, 40g
- 1 kg pork spare ribs
- 2 dried bean curd sticks, ~60g
- ~200g enokitake mushrooms, roots trimmed
- 1.5L water
- 3 whole garlic bulbs, skinned and lightly crushed
- 1 tbsp oyster sauce
- 1 1/2 tbsp dark soy sauce (I used one in red label here)
- ~1/2 tsp soy sauce and sea salt to taste
- 2 sprigs coriander (cilantro)
- pinch of ground white pepper to taste, optional
View Full Recipe at Taste Hong Kong
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20last%20month%20when%20we%20had%20enjoyed%20a%20meal%20in%20an%20old%20shop%20serving%20Malaysian%20bak%20kut%20teh%20%E8%82%89%E9%AA%A8%E8%8C%B6%20%E2%80%93%20a%20famous%20soup%20made%20from%20spare%20ribs%20and%20herb%20mix,%20that%20I%20cooked%20this%20soup.%3C/p%3E%3Cp%3EHaving%20decided%20that%20I%20should%20go%20with%20a%20lighter%20version%20this%20time%20(my%20tummy%20was%20asking%20for%20a%20rest%20after%20the%20trip),%20I%20skip%20adding%20fried%20Chinese%20cruller%20and%20fried%20tofu%20puff.%20What%20I%20have%20here%20is%20a%20little%20cross-over,%20combining%20a%20packet%20of%20herbs%20and%20spices%20mix%20from%20Malaysia%20with%20a%20popular%20ingredient%20in%20Hong%20Kong%20%E2%80%93%20the%20dried%20bean%20curd%20stick.%3C/p%3E%3Cp%3EReconstituted%20bean%20curd%20sticks%20are%20not%20only%20soft%20but%20silky,%20and%20are%20ready%20enough%20to%20absorb%20all%20liquid%20goodness.%20I%20must%20say%20it%20is%20good%20to%20include%20some%20of%20them%20even%20you%20are%20adding%20other%20ingredients%20in%20the%20bak%20kut%20teh.%3C/p%3E%3Cp%3EThe%20procedures%20here%20are%20more%20or%20less%20the%20same%20as%20the%20cooking%20instructions%20mentioned%20on%20the%20bak%20kut%20teh%20packet.%20I%20simply%20did%20one%20more%20step%20to%20make%20sure%20the%20soup%20would%20be%20clear%20and%20free%20from%20impurities.%20That%20is,%20par-boil%20the%20pork%20bones%20and%20rinse%20it%20before%20making%20the%20soup.%3C/p%3E%3Cp%3EBean%20curd%20stick%3C/p%3E%3Cp%3EIt%20belongs%20to%20the%20yuba%20(aka%20tofu%20skin)%20family.%20Like%20other%20members,%20it%20is%20also%20produced%20from%20heated%20soy%20milk,%20on%20which%20a%20paper-thin%20skin%20is%20formed,%20lifted%20and%20hung.%20So-named%20because%20it%20is%20made%20long%20and%20straight%20in%20shape%20resembling%20a%20bamboo.%20That%20is%20why%20we%20call%20it%20%E6%9E%9D%E7%AB%B9(chee%20jook)%20here%20in%20Hong%20Kong%20and%20some%20refer%20it%20as%20tofu%20(beancurd)%20bamboo.%3C/p%3E%3Cp%3EYet,%20unlike%20those%20dried,%20flat%20bean%20curd%20skins%20that%20are%20used%20for%20making%20desserts%20or%20wraps,%20bean%20curd%20stick%20holds%20its%20shape%20during%20stewing.%3C/p%3E%3Cp%3EWhen%20bean%20curd%20stick%20is%20freshly%20made,%20it%20is%20soft;%20when%20dried,%20it%20becomes%20firm%20but%20brittle.%20You%20may%20find%20it%20in%20most%20supermarkets%20here,%20if%20not,%20check%20it%20out%20at%20traditional%20markets%20where%20there%20are%20stalls%20selling%20tofu%20products.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E2%20bird%20eye%20chilies,%20cut%20into%20rings%3C/p%3E%3Cp%3EI%20made%20half%20portion%20of%20this%20as%20two%20servings%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3ERe-hydrate%20dried%20bean%20curd%20sticks%20in%20water%20for%20no%20less%20than%202%20hours,%20or%20until%20thoroughly%20soaked.%20To%20speed%20up%20the%20process%20a%20bit,%20gently%20break%20the%20sticks%20into%20sections%20(~5cm)%20by%20hand%20first,%20but%20do%20not%20use%20knife%20or%20scissor%20because%20they%20may%20shatter%20it.%20If%20you%20do%20not%20feel%20comfort%20to%20do%20it%20with%20hands,%20then%20scissor%20them%20only%20when%20they%20are%20softened.%3C/p%3E%3Cp%3EIn%20a%20pot,%20bring%20~3L%20water%20to%20a%20boil%20(or%20enough%20for%20covering%20the%20pork).%20Add%20pork%20ribs%20and%20boil%20vigorously%20for%203%20to%204%20minutes.%20Discard%20water,%20which%20is%20clouded%20with%20impurities%20and%20fat.%20Transfer%20the%20bones%20to%20a%20bowl%20and%20rinse%20off%20any%20impurities%20on%20their%20surface.%3C/p%3E%3Cp%3EIn%20a%20clean%20pot%20and%20over%20medium%20heat,%20boil%201.5L%20water%20with%20the%20filter%20bag(s)%20containing%20the%20bak%20kut%20teh%20spices%20and%20herbs%20for%20about%2030%20minutes.%20Discard%20the%20bag(s).%3C/p%3E%3Cp%3EAdd%20pork%20ribs,%20garlic%20and%20stir%20in%20oyster%20sauce,%20dark%20soy%20sauce%20to%20the%20boiling%20soup;%20covered.%20When%20the%20water%20returns%20to%20a%20boil,%20reduce%20heat%20to%20a%20simmer%20for%20about%2040%20minutes.%3C/p%3E%3Cp%3EAdd%20reconstituted%20dried%20bean%20curd%20sticks,%20pushing%20them%20to%20sink%20into%20the%20broth%20(add%20some%20more%20water%20if%20required),%20and%20simmer%20for%20another%2010%20to%2015%20minutes.%3C/p%3E%3Cp%3EUncover,%20add%20enokitake%20mushrooms%20and%20corianders%20and%20boil%20for%20another%20minute.%20Add%20soy%20sauce,%20sea%20salt,%20ground%20white%20pepper%20and%20chilies%20to%20taste.%3C/p%3E%3Cp%3EServe%20hot%20with%20rice.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E%3Cp%3ECategory:%20Featured%20.%20Pork%20.%20Tofu%20(Beancurd)%20.%3C/p%3E){kind=link}