What is Bak kut now?

literally translates as "meat bone tea", bak kut then is the type of Chinese pork ribbed soup. This soup, although also popular in Tai -Wan and in parts of Indonesia, is particularly preferred in Malaysia and Singapore. Bak Kut was traditionally served in a clay pot and during the 19th century it was introduced to Malaysia by migration of Chinese. Since it contained many herbs known for its healing properties, it was considered not only an energy breakfast but also for a healthy food. It is most often served with Chinese tea, steamed white rice and sauce.

Many domestic chefs, especially those who are not in the Asian regions, will use pre -packed herbs Bak Kut then instead of traditional fresh herbs. The wrapped mixture can often be found in Asian food markets. In addition to the roots of licorice, cinnamon rods, cloves and anise with stars, a mixture of herbs for this food also includes several Chinese roots such as the root of Angelica and chuan xiong , which is part ofwhich is part of carrots and known for its healing properties. Some versions can give up most of these spices, but most versions use them. Most recipes also include shiitake mushrooms. Pepper, both black and white are also often included. Bamboo sugar, pork, dark soy sauce and salt are also sometimes included. The ribs can be supplemented with a pork belly and occasionally add papaya.

So that the bacter is boiling water and usually the meat and garlic will boil. Some versions immediately add spices or each folder. Others will include only spices and garlic, as well as bones and sugar, if used, adding pork and most other ingredients only after the spices have been cooked for some time. The food is cooked for one or two hours, although some versions can Simmer Pro three. Papaya, if used, is usually added at the end of the cooking process and mushrooms are sometimes kept fresh and addingonly after the soup is finished.

Some versions throw the leaves of the salad in the bowl and add mushrooms and fried tofu to the leaves. Then the soup is poured over the top. Most versions simply pour soup into a bowl, usually clay and serve immediately. Bak kut can be decorated with a fried shallot or served with a sauce consisting of chili and soy sauce.