Bak Kut Teh

Yeah, I'm fully aware that Bak Kut Teh is pretty famous nowadays. Thanks to the smartest sex blogger, Alvin and Vivian. *note the sarcasm Too free ah? Chiak pa bo kang cho ah?

When Malaysian especially the Malays and also me la, are all in the mood to celebrate raya, the whole nation is disappointed, angry and frustrated over the fuss that this blogger made. Last year, I think, they shocked the country and also the neighboring country which is Singapore on their sex video. I was wondering how shameless can these kind of people be.

Being Asian, we're conservative but I don't think these two are Asian coz their acts do not look like one. The whole world can see the naked body of yours. I guess you're too free, living life as rich men son or daughter. No need to earn money nor afraid of what will happen to your future.

I guess uolls must be wondering what they did. Or did uolls already know?

 

Such a disgrace

 

Pork has always been a sensitive issue here. I'm not saying anything here. Chinese and Indians have been eating pork all their lives but we never make it to the limelight. Why is this so? Only one reason. Because we respect those who do not eat.

 

And why on earth would purposely snap a picture like this and spread it all over the country? I would think you just want to seek for attention. Poor rich kids because fathers and mothers are not giving enough attention at them that they have to seek attention from strangers.
 

 

 

It's true no mother in this world would want to see her own son in jail but then your son have to be responsible for what he has done.

 

Haih... Enough of those shame news. Last Saturday, Popo decided to cook Bak Kut Teh and I was there to learn something. In the world of modern technology where everything is instant, the Bak Kut Teh spice that we used are also instant. This actually save time, cost and money as compare to traditional Bak Kut Teh where lots of spices are needed.

 

Ingredients:
(A)

• 700 g pork (soft bone part)
• 2 bulb of garlic
• 1 tbsp. oyster sauce
• 2 tbsp. dark soya sauce
• 2 tbsp light soya sauce
• A dash of pepper
• 1500 mL of water
• Salt and sugar to taste

(B)

• 1 packet of instant Bak Kut Teh
• 2 tins of finger mushrooms
• Eu Char Kuew
• Tau Kee skin

Method:

 

1. Put in ingredients (A) into the pot and bring to boil with small fire for about an hour.

 

 

Spread the sauce evenly

 

2. When it's boiling, put in the 2 small packs of instant Bak Kut Teh.

 

We're using the A1 brand.

It is sold in Giant Hypermarket at RM 5.80 per pack

where there's two inside

 



See the white foam there.

You gotta remove it out using a scoop.

 

 

3. When it's almost cooked, add in finger mushroom.

 

.



 One is never enough

 

Clean and toss the water

 

4. Add salt and sugar to taste. Make sure the pork is fully cooked.

5. Dish up and serve with Eu Char Kuew and fried Tau Kee skin.

 

This is what Eu Char Kuew look like.

We dip in the Bak Kut Teh's soup.

 



Here's the fried Tau Kee skin.

Like Eu Char Kuew, we dip it in the soup

 

Here's our very own version of Bak Kut Teh.

 

We here in my hometown, usually eat it with rice. I don't know whether there's people eating it with others besides rice.

 

Note: You can use any part of the pork you like. You can have pork belly, spare ribs or pig legs. Anything you have. And some prefer to put button mushroom and tau pok. It fits everything to your liking, actually.

 

Happy experimenting! ^_^Y
 

 

Kiko, the smiling Great Dane who does not look like a Dane

 

#PeaceNoWar #HappyReading #BakKutTeh #Family #Dinner #Yummy #Delicious #Rice #PoposRecipe

 

Thanks for reading. Have a nice day. Keep smiling. =D