Showing posts with label Meat and Poultry Dish. Show all posts
Showing posts with label Meat and Poultry Dish. Show all posts

Bak Kut Teh (Pork Bone Tea)

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Klang is arguably the best place in Malaysia for Bak Kut Teh (BKT). It is so famous that stalls in my hometown will have their signboards stating Klang Bak Kut Teh to attract customers. Despite all that, believe it or not, I never had Klang Bak Kut before!!! Thus, Klang BKT mission is on for my next trip to KL.

Anyways, since I have not have BKT for a while, I decided that BKT is going my next project. This round Bee Cheng Hiang's BKT Herbal Mix was my choice.

With the instruction printed on the packet, it is very easy to do. I followed the recipe but

- I stir fried a small amount of garlic with a little bit of olive oil.
- I blanch the pork ribs before cooking them in the Bak Kut Teh soup to get a good porky texture.
- I added Golden Needle Mushroom and some Shiitake the outcome is very mouthwatering worthy :)

The Ingredients 

And not forgetting the super useful KA Ceramic Pot

A small amount of garlic, blanch the pork, pour in the water and shiitake mushroom.

Let it boil for about 30 to 40 minutes
 

Serve hot with a bowl of rice and garlic with light soy sauce.


Enjoy!!!

Guinness Stout Chicken

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Stout chicken is what I usually order whenever I dine in one of the local restaurants here. But after flipping through cookbooks and also recipes shared online (I got this recipe from Table for 2..... or more but I've made adjustments here and there), I decided to give it a try. I've got two bottles of Guinness Stout in the pantry, some chicken wings and it was St. Patrick's Day last Saturday!!!

Guinness Stout Chicken
Serving for 2



Ingredients:
5 chicken wings (wings and drummets separated)
1/2 salt
1/2 tbsp Worcester Sauce
150ml Guinness Stout
1 tbsp sugar
1 tbsp light soya sauce
1 tbsp corn flour
1 clove of garlic
1 cup oil for frying

Method:
Marinate the chicken wing with salt, Worcester Sauce and corn flour for about and hour (you can add 3 tbsp of stout if you want to).

Fry until golden.

Discard the oil and retain about 1 tbsp in wok (well, since I think using the oil used for deep frying is rather unhealthy, I decided to use 1 tbsp of olive oil, instead).

Put in garlic and fry till golden brown, pour in Stout and cook to reduce a bit.

Add in sugar, soy sauce and chicken wings, and further cook until the gravy almost dries up.

Serve hot and enjoy.
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