Bak Kut Teh

Inspired by a friend’s posting of a link on traditional Bak Kut Teh soup that was sweetened by sugar cane, I used some dried sugar cane and arrow root as substitute for fresh sugar cane. The broth was made from the yummy chicken broth that was he result from poaching two Hainanese chicken, so lots of flavors in the soup. In the cheese cloth pouches are garlic, the dried sugar cane, arrow root, white pepper corn. I also added red dates and Geri/ wolf berries at the end after the ribs are cooked. Can’t wait to dip the ribs into dark soy sauce with cut red chillies!

Have a beautiful weekend!

IMG_0527.JPG

IMG_0530.JPG

IMG_0537.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s