Bak kut teh is a popular dish that originated in Malaysia and Singapore. It is a pork rib soup that is simmered in a broth made with a blend of herbs and spices such as garlic, cinnamon, cloves, and star anise. The soup is typically served with white rice and various side dishes such as tofu, vegetables, and fried dough fritters.
There are two main types of bak kut teh: the Hokkien-style and the Teochew-style. The Hokkien-style is the most common and is characterized by a thick, dark, and flavorful broth. The Teochew-style, on the other hand, has a lighter broth that is clear and savory.
Bak kut teh is a dish that is often enjoyed for breakfast or brunch, and it is also believed to have health benefits such as improving blood circulation and boosting the immune system. It is a must-try dish for anyone visiting Malaysia or Singapore.
男人的加油站，
女人的美容院。😝😜
驅寒養生美食肉骨茶，用了jumbo size 的日本花菇做，口感十足！
肉骨茶食譜材料：
腩排肉 1200克 （用了pork shoulder meat)
日本特大花菇 4個 ( Japanese Jumbo Mushroom)
蒜片 20克
當歸 3片
白胡椒粒 50克
杞子 30克
紅棗 4粒
玉竹 40克
黨參 40克
甘草 20克
丁香 10克
陳皮 15克
八角 4粒
桂枝 1 支 2寸長
小茴香 10 克
孜然 10 克
北芪 40克
黃精 10克
田七 10 克
清雞湯 2 cups （是令湯頭更清甜的重點材料）
肉骨茶食譜做法：
1.先將腩排肉以熱水汆水後，撈起備用
2.於另一鍋倒入清雞湯，依次放材料，先放當歸、杞子、玉竹、黨參、甘草、田七，丁香、陳皮、八角及北芪，花菇然後以大火煮半小時
3.將腩肉放進鍋以慢火再煮半小時
4.最後加入冰糖、鹽及老抽調味即完成