Klang bakut teh/hokkian bakut teh rice cooker soup. Lihat juga resep Bak Kut Teh enak lainnya. Easy recipe for home-cooked Klang/Malaysian style Bak Kut Teh using Mo Sang Kor spice mix. I absolutely love Malaysian-style (not just Klang-style) bak kut teh because of the herbal taste and the generous ingredients in it compared to our local style: usually there will be tau kee (beancurd sticks).
Bak kut teh is usually eaten with rice and soy sauce and sometimes dark soy sauce are also preferred condiments to drizzle on the soup.
The taste of the soup is somewhat garlicky and peppery.
Additional ingredients some people may include in bak kut teh are offal, varieties of mushrooms, veggies like.
Kalian dapat menghidangkan Klang bakut teh/hokkian bakut teh rice cooker soup hanya dengan menggunakan 15 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Klang bakut teh/hokkian bakut teh rice cooker soup yuk!
Bahan-bahan Klang bakut teh/hokkian bakut teh rice cooker soup
- Sediakan 2 potong of drumsticks ayam.
- Siapkan 200 g of pork ribs.
- Dibutuhkan 1 sachet of seah’s traditional gourmet malaysian bakutteh.
- Sediakan 1-1.25 L of water.
- Diperlukan 1.5 sdm of saos tiram lee kum kee.
- Dibutuhkan 1.5 sdm of kecap jamur hitam.
- Siapkan 3 sdm of kecap asin premium (Tiger).
- Sediakan 1.5 bonggol of bawang putih belah dua aja.
- Gunakan of Tahu pok/kulit tahu/tahu goreng.
- Dibutuhkan of Selada air.
- Gunakan 1 bungkus of enoki.
- Dibutuhkan 4 buah of jamur shitake.
- Siapkan 1/2 sdt of lada.
- Siapkan sesuai selera of Garam gula.
- Gunakan of Cabe rawit potong + kecap manis utk cocolan.
Bak Kut Teh is a Malaysian herbal soup dish made with pork ribs and Chinese herbs. Traditionally made in a claypot, this homemade recipe is easy Intensely flavorful and hearty, Bak Kut Teh is my cup of tea! If you try my recipe at home, do save the leftover soup as your breakfast the following day. Hurry down for their Klang Bak Kut Teh that's rich and thick - so shiok!
Langkah-langkah memasak Klang bakut teh/hokkian bakut teh rice cooker soup
- Pertama saya rebus dulu seah sachet selama 10 menit dengan air diatas biar gampang 250ml. Kemudian masukkan ke rice cooker..
- Cuci bersih daging kemudian direbus selama 2 menit hingga darah2nya atau amisnya keluar. Buang airnya tiriskan..
- Masukkan daging ke rice cooker, dan sisa air (1L). Kemudian masukkan shitake yg sudah direndam dan diiris2. Kalao ada jamur kancing boleh juga enak! Kemudian kecap2an dan lada bubuk. Masak dalam mode “soup” kira2 satu jam. 30 menit ditengah jalan masukkan enoki dan kulit tahu..
- Setelah rice cooker beeps, keep warm selama 10 menit atau boleh juga dimatikan alatnya. Setelah 10 menit, cicipi tambahkan garam gula. Sajikan dengan selada air segar dan cabe rawit kecap, kalo ada cakwe goreng lebih asyik lagi. Selamat mencoba!!.
While the Teochew version boasts a clear soup with a peppery taste, the Klang version is thick, cloudy, and features a herbal taste. We can't say which one is better as it all depends on your preference. Getting a soup such a Bak Kut Teh clear isn't complicated, but there are some steps that need to be followed in order to end up with a clear, rich soup. The trick is to give the bones a cleansing first boil, followed by a scrub, and long simmer in fresh water. Stocks get cloudy from the blood and coagulated.