Pressure cooker Bak Kut Teh

Today I cooked bak kut teh from scratch (as in I picked and put the herbs I have into it) using my pressure cooker.

Ingredients: pork belly, pork ribs, shiitake mushroom, carrot, tofu pok, tofu skins, garlic, dong gui, Angelica root, red dates, honey dates, dark soy sauce, light soy sauce, rock sugar, wolf berries , star anise, pepper seeds, water

Phillips pressure cooker mode: Soup (default mode 20 min)

It turns out ok (of course cannot beat the Klang – and some say Sungei Wey – 🤣). It is ‘healthier’ because no addition of oil and msg (so ‘missing’ that taste lor 🙄😝). I also made yau char kwai (without ammonia) – which is also their teatime today!

Since the Bak Kut Teh has dong gui, I served them normal noodle soup with fried miso pork!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s