Bak Kut Teh without herbs and soy sauce



Bak Kut Teh without herbs and soy sauce (or Stew pork with garlic and mushroom)

The pork was marinated with sesame oil and five spiced powder

Ingredients to brown with marinated pork before transferred to pot to stew:
4 bulbs of garlic, skin removed (couldn’t find roasted garlic, so used normal ones)
One slice ginger
One cinnamon stick
5 star anise
Sunflower oil
1 tbsp molasses sugar

After transferred the browned ingredients to pot, add water, dried shiitake mushroom (soaked) and can button mushrooms. Let it stew for 30 – 40 minutes before adding tah pok, Enoki mushrooms and fu chok. Let it boil for another 10-15 minutes.

I served it hot and pour over Chinese lettuce.

*I accidentally slept while stewing (as my girl wanted to be nursed and I was having slight flu) and nearly risked burning the kitchen – plus killed myself and my girl – sorry, drama. Fortunately, I put quite some water and stove was low in fire. It boiled for close to an hour.

I was also pondering whether to put in herbs as I read toddler probably can take herbs after 3 years old. Then I asked for opinion from my friend – she said ‘if you are not sure, then don’t put, further more your girl has eczema, don’t risk it.’ Good reminder to myself! The garlic actually helps a lot with the taste.

The butcher got me the correct pork – it was quite soft and my girl likes it actually. I just told her, a little fat and for stewing.

Celine Tan's photo.

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