Home-Cooked Bak Kut Teh
Our lunch of Bak Kut Teh on a lazy weekend. I think it looks and tastes pretty good, thanks to me cheating by using Eu Yan Sang’s bak kut teh premix … I really like the herby taste of this soup. For the version you see in the pic, I added wolfberries (qi zi), fried tau kee (boil in soup briefly before serving) and serve with local lettuce & my fave you tiao to make it more like outside bak kut teh =P Some stalls also added liver slices in the soup but I haven’t tried that before, think I prefer to eat them stir-fried. I would love to use tang oh instead of lettuce leaves but I guess I’ve got to wait till Chinese New Year period to find this CNY-steamboat vegetable. The ones I tried growing haven’t been very successful so far =x
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I’m quite satisfied with our home cooked version … only thing lacking now is a very pretty & traditional Chinese teapot to brew the accompanying Chinese tea in! (Hope B is reading :P)