Meaty Pork Ribs Chinese Herbal Soup aka Klang Bak Kut Teh

I have once again invited ' the wild boar '  Daddy to be my guest writer today. This has been long overdue but today he is in a good mood and he is willing to sit still and write this long over due post.  Last Sunday he played truant but I forgive him though. He vindicated his truancy by cooking this pot of deliciousness for the family. He will soon be spanked for playing truant on a Sunday !!!!  Labour Day is my rest day so Daddy can take over from here lol! Happy Labour Day To all :)

Hi everyone, greetings from the overgrown and overaged piggy once again (aka the wild boar ). Last Sunday, I did not go to ' search ' (err I mean church, for I have a missing front tooth and can't pronounce that word properly hehehe) for this old boar has been very naughty the past week. So for want of better things to do in the next 2 hours I decided to look around the fridge and pantry in our humble sty.

To my utmost delight, I found lots of meat (sacrificed perhaps slaughtered from my other distant fellow species may they rest in heavenly sty) , meaty pork ribs, lovely uncut strips of pork belly complete with skin and also some Chinese coriander sprigs. I remembered my other half mentioning about a blogger friend Sonia I think that’s her name giving us some Klang Original Bak Kut Teh. (Chinese Herbal Porkribs Soup Mix from Klang)

So today, I will share with you all how I prepared this for the Sunday’s evening dish. I used up the ½ kg of meaty pork ribs and this was my favorite cut as it came with some parts of white cartilage bone and not the type which is the full hard bone. And being my lucky day too the pork belly was also another one of my favourite type as it is not too fatty and has a good strip of skin still attached to the cut strip.

I went hunting around the kitchen and was lucky to find enough garlic to get started which is an absolute must have, 2 whole cloves of garlics (which is about 20 little pips altogether) You need to chop up 1 clove finely and add to about 3 tablespoon of cooking oil and lightly fry over low heat for 2 minutes. When you smell the lovely garlic emanating from the wok quickly put in the pieces of pork ribs and fry for about 10 minutes as this helps to prevent the meat from separating from the bones during cooking. Do the same for the whole uncut strp of belly pork and just as the meat changes colour (still uncook) its time to stop.

Meanwhile in another medium sized pot bring to a rolling boil and add one cube of Maggi chicken seasoning, one heap teaspoon of table salt and 5 tablespoon of oyster sauce and one teaspoon of thick black soy sauce.and a teaspoon of crushed pepper corn.. Once it starts to boil furiously you transfer into a claypot and should lower to a very gentle fire so that it simmers. This is the time to add the Bak Kut The satchet and simmer for 15 minutes, when you get the sweet herbal flavours filling  the kitchen it is now time to add in the pork ribs and the entire strip of belly cut. The tip is to cook the belly strip without cutting as somehow the meat texture seems better in my opinion and cut only when ready to serve. You need to simmer for a full one and a half hours or more at least to cook the meat with the fragrance penetrating deep into the meat. Tip number 2 is to ONLY simmer and not boil as this helps to make the soup as clear as possible and not too murky. I do not like soup which looks like mud water even though I am a wild boar oink oink oink......

Meaty Pork Ribs Chinese Herbal  Soup aka Klang Bak Kut Teh

Here are the ingredients :

a packet of Klang Original Bak Kut Teh. (Chinese Herbal Porkribs Soup Mix from Klang)

500g of meaty pork ribs

500g of belly pork strips (normally 2 lenghts)
dried chinese mushrooms - soaked
8 pieces tofu puffs - cut into halves
1 sheet of beancurd - fried

2 sprigs of Chinese coriander

2 cloves of garlic

One piece of Maggi chicken cube
water enough for simmering

5 tablespoon oyster sauce

1 teaspoon thick black sauce

1 teaspoon lightly crushed pepper corn

2 pairs of yau char kwai ( fried Chinese crullers)

Preparation :

Put every thing to simmer and while this is happening I went to my favourite corner of the pig sty and switched on the air con for one and a half hours and I would advise you to look for a nice dvd movie or a good book to read and in no time at all lunch or dinner is ready. Just sprinkle some freshly cut coriander leaves and “yau char kwai” into the claypot and with a pair of kitchen scissors you can now officially and feeling much like a politician cutting a ribbon ( the belly strip) and serve amidst the imaginary claps of non existent spectators and camera flashes!  

If this makes you crave for Bak Kut Teh then our thanks go to Sonia for bringing a piece of Klang to Ipoh hehe.

my prized dish..... :)

crullers...best with this dish

Tata, till the next time wok with the boar !

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