JB Style Ba Kut Teh - DIY Herbal Sachet! & Kiam Chye
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Prep time: 
Cook time: 
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Serves: 6 pax
 
Ingredients
Herbal Sachet
  • 15g Codonopsis Pilosula Root (Dang Shen 党参)
  • 6g Licorice Root (Gan Cao 甘草)
  • 15g angelica roots (Dang Gui 当归)
  • 3 tablespoon Wolfberries
  • 3 Cinnamon
  • 6 Star Anise
  • 15 Cloves
  • 1.5 Tablespoon Whole White Pepper (Lightly Crushed)
Seasoning
  • 3 Bulb Garlic (Washed; Cut away the head and discard and skin of garlic remains)
  • 18g Rock Sugar
  • 3 Tablespoon Soy Sauce
  • 3 Teaspoon Salt
Ingredients (To Simmer for 1.5 hrs)
  • 750g Pork Ribs (Or Mixture of Ribs and Pork Tail or any part of the pork)
  • 4.5 litres of water (1/3 of the water will evaporate from simmering)
  • 60g Dried Sea Whelk (螺片干)
Other Suggested Ingredients (To add later)
  • Enoki Mushrooms
  • Pork balls
  • Pork Liver
  • Pacific Clams
  • Abalone
  • Fish Maw
  • Bean Curd Puff (Tau Pok)
  • Fried Bean Skin Stick
  • Fried Chinese Cruller (油条)
Preserved Salted Vegetables (Kiam Chye)
  • 50g Pork Fats/ or 2 tablespoons of oil
  • 300g Preserved Salted Vegetables (Kiam Chye) - Washed and Sliced
  • 6 Cloves Garlic (Skin Removed)
  • 4g Dried Chili (Optional)
  • 200ml Water
  • 2 tablespooon Sugar
Garnishes
  • Chopped Spring Onions
Instructions
Prepare the Herbal Sachet
  1. Stuff all the herbs into a soup bag
Pre-Scalding the Ribs
  1. Add 750g of pork ribs in a pot of water enough to cover the ribs and bring to boil
  2. Discard the water and the floating scum
Preparing the Ba Kut Teh
  1. In a deep pot, add the herbal sachet, the scalded meat, all other ingredients that is required to simmer for 1.5 hours.
  2. Bring it to boil at medium high heat before allowing to simmer for 1.5 hrs under low heat.
  3. The water should reduce by ⅓, leaving about 3 litres of water *Seasoning is based on 3 litres of remaining broth after simmering)
'10 Mins before serving
  1. Remove the Herbal Sachet
  2. Add other suggested ingredients (except the fried cruller which to be served seperately) and bring to boil
  3. Allow them to be cooked thoroughly before serving
  4. Garnish with chopped spring onions and serve hot with Rice, Fried Crullers, and Kiam Chye
Preserved Salted Vegetables
  1. If using pork fats, add these fats into a frying pan and allow the fats to render, leaving behind a crispy pork fats with melted pork oil under medium. Remove the crispy pork fats and use the oil.
  2. If not using pork fats, heat 2 tablespoon of oil in the pan
  3. When the oil is heated, add the garlic and saute until the outer layer of the whole garlic cloves is slightly brown
  4. Add in dried chili (Optional), sliced preserved salted vegetables, and sugar and continue to saute for 30 secs
  5. Add in water and allow it to boil
  6. Once boiled, lower the heat to low and allow it to simmer for 30 mins. Stir occassionally to prevent the vegetables from sticking to the pan.
Recipe by eckitchensg at http://eckitchensg.com/2017/01/jb-style-ba-kut-teh-diy-herbal-sachet-kiam-chye/