am looking for the ingridients (in English) of Bak Kut Teh the once l have
are in Chineese

--
Peace, and may the Blessing of the L'rd be upon You
have a good day
TONYC

Remove nospam from

Found something :

Ingredients
Spices tied in a cloth squa
I cinnamon stick
4-5 cloves
1 tsp white peppercorns
1 tbs kei chee (dried hawthorn berries)
2 whole star anises

500g (1 lb) meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs black soya sauce
6-7 cups of water
1 tbs salt
1-2 heads iceberg lettuce, washed and separated


Method
Place ribs, spice packet and the garlic in a pot. Add water to cover
and bring to the boil. Skim off the meat scum as it rises. Add soya
sauce and salt. Reduce heat to simmering and cook till ribs are tender.
Place a few lettuce leaves in the bowl before dishing out the ribs and
soup. Serve with white rice and sliced red chilli in dark soya sauce on
the side.

Look here :
http://www.visitsingapore.com/publis...k_kut_teh.html
http://www.malaysianfood.net/recipes...ebakkutteh.htm

--
http://www.cookdojo.com
http://www.mastervb.net



Tonyc wrote:
> am looking for the ingridients (in English) of Bak Kut Teh the once l have
> are in Chineese
>
> --
> Peace, and may the Blessing of the L'rd be upon You
> have a good day
> TONYC
>
> Remove nospam from

Thank you very much its most helpful thanks again

--
Peace, and may the Blessing of the L'rd be upon You
have a good day
TONYC

Remove nospam from
"lorento" > wrote in message
oups.com...
> Found something :
>
> Ingredients
> Spices tied in a cloth squa
> I cinnamon stick
> 4-5 cloves
> 1 tsp white peppercorns
> 1 tbs kei chee (dried hawthorn berries)
> 2 whole star anises
>
> 500g (1 lb) meaty pork ribs
> 2 whole heads of garlic, unpeeled
> 1 tbs black soya sauce
> 6-7 cups of water
> 1 tbs salt
> 1-2 heads iceberg lettuce, washed and separated
>
>
> Method
> Place ribs, spice packet and the garlic in a pot. Add water to cover
> and bring to the boil. Skim off the meat scum as it rises. Add soya
> sauce and salt. Reduce heat to simmering and cook till ribs are tender.
> Place a few lettuce leaves in the bowl before dishing out the ribs and
> soup. Serve with white rice and sliced red chilli in dark soya sauce on
> the side.
>
> Look here :
> http://www.visitsingapore.com/publis...k_kut_teh.html
> http://www.malaysianfood.net/recipes...ebakkutteh.htm
>
> --
> http://www.cookdojo.com
> http://www.mastervb.net
>
>
>
> Tonyc wrote:
>> am looking for the ingridients (in English) of Bak Kut Teh the once l
>> have
>> are in Chineese
>>
>> --
>> Peace, and may the Blessing of the L'rd be upon You
>> have a good day
>> TONYC
>>
>> Remove nospam from
>

Tonyc wrote:
> Thank you very much its most helpful thanks again
>
> --
> Peace, and may the Blessing of the L'rd be upon You
> have a good day
> TONYC
>
> Remove nospam from
> "lorento" > wrote in message
> oups.com...
> > Found something :
> >
> > Ingredients
> > Spices tied in a cloth squa
> > I cinnamon stick
> > 4-5 cloves
> > 1 tsp white peppercorns
> > 1 tbs kei chee (dried hawthorn berries)
> > 2 whole star anises
> >
> > 500g (1 lb) meaty pork ribs
> > 2 whole heads of garlic, unpeeled
> > 1 tbs black soya sauce
> > 6-7 cups of water
> > 1 tbs salt
> > 1-2 heads iceberg lettuce, washed and separated
> >
> >
> > Method
> > Place ribs, spice packet and the garlic in a pot. Add water to cover
> > and bring to the boil. Skim off the meat scum as it rises. Add soya
> > sauce and salt. Reduce heat to simmering and cook till ribs are tender.
> > Place a few lettuce leaves in the bowl before dishing out the ribs and
> > soup. Serve with white rice and sliced red chilli in dark soya sauce on
> > the side.
> >
> > Look here :
> > http://www.visitsingapore.com/publis...k_kut_teh.html
> > http://www.malaysianfood.net/recipes...ebakkutteh.htm
> >
> > --
> > http://www.cookdojo.com
> > http://www.mastervb.net
> >

Sounds bang on, although some recipes I've read also include angelica.
If you can wait until the evening (GMT), I can check Mrs Leong Yee
Soo's book, which has an excellent recipe in it, when I get home from
work.

--
www.gastronomydomine.com

lorento wrote:

> Ingredients
> Spices tied in a cloth squa
> I cinnamon stick
> 4-5 cloves
> 1 tsp white peppercorns
> 1 tbs kei chee (dried hawthorn berries)
> 2 whole star anises
>
> 500g (1 lb) meaty pork ribs
> 2 whole heads of garlic, unpeeled
> 1 tbs black soya sauce
> 6-7 cups of water
> 1 tbs salt
> 1-2 heads iceberg lettuce, washed and separated
>
>
> Method
> Place ribs, spice packet and the garlic in a pot. Add water to cover
> and bring to the boil. Skim off the meat scum as it rises. Add soya
> sauce and salt. Reduce heat to simmering and cook till ribs are tender.
> Place a few lettuce leaves in the bowl before dishing out the ribs and
> soup. Serve with white rice and sliced red chilli in dark soya sauce on
> the side.


They BOIL their ribs?

SAVAGES! Or maybe they're MODERN CAVEMEN! :-)

Bob, wondering where he can find hawthorn berries

> They BOIL their ribs?
>
> SAVAGES! Or maybe they're MODERN CAVEMEN! :-)
>
> Bob, wondering where he can find hawthorn berries

Actually, kei chee isn't hawthorn exactly (sorry - you're talking to a
half-Chinese pedant here) - it's wolfberry, which is a sweet, dried red
berry about the length of the last joint of my little finger, and half
the width. You can get them boxed at Chinese supermarkets, but if
you're wanting them in quantity, you can get wolfberries at Chinese
medicine shops as well, where they're prescribed for liver problems and
women's problems (they're meant to increase your yin); they're not
expensive.

http://home1.pacific.net.sg/~ccchia/pict32.html <-- There's a picture
about halfway down this page.

--
www.gastronomydomine.com

Steve replied:

>> 1-2 heads iceberg lettuce, washed and separated
<snip>
> That's a lot of lettuce for garnish.


It's not exactly used as a garnish. Part of the recipe that you snipped was:

>> Place a few lettuce leaves in the bowl before dishing out the ribs and
>> soup.

That seems to make it a component of the dish rather than just a garnish. I
thought it was one of the more interesting aspects of the recipe.

The recipe doesn't say how many people it serves. To my way of thinking, a
"few" leaves apiece from a head of iceberg lettuce works out to somewhere
around 5-6 people.

I think I might try making it sometime.

Bob

Bob Terwilliger wrote:
> Steve replied:
>
> >> 1-2 heads iceberg lettuce, washed and separated
> <snip>
> > That's a lot of lettuce for garnish.
>
>
> It's not exactly used as a garnish. Part of the recipe that you snipped was:
>
> >> Place a few lettuce leaves in the bowl before dishing out the ribs and
> >> soup.
>
> That seems to make it a component of the dish rather than just a garnish. I
> thought it was one of the more interesting aspects of the recipe.
>
> The recipe doesn't say how many people it serves. To my way of thinking, a
> "few" leaves apiece from a head of iceberg lettuce works out to somewhere
> around 5-6 people.
>
> I think I might try making it sometime.
>
> Bob

When I was a kid, my Dad used to cook iceberg lettuce (usually
stir-fried, but also added towards the end of soup noodle dishes) as a
vegetable quite regularly. It's actually very good cooked, and also
pops up in some French recipes (a lot of petits pois a l'etoufee
include lettuce).

--
www.gastronomydomine.com

Squeezeweasel wrote:

> When I was a kid, my Dad used to cook iceberg lettuce (usually
> stir-fried, but also added towards the end of soup noodle dishes) as a
> vegetable quite regularly. It's actually very good cooked, and also
> pops up in some French recipes (a lot of petits pois a l'etoufee
> include lettuce).

Seasoned well and grilled it can be OK. Braised or
sautéed, no thanks. I'd still prefer something with
more (some) flavor, though. Grilled radicchio is
excellent.

--
Reg

"Squeezeweasel" > schreef in bericht
oups.com...
>
> Bob Terwilliger wrote:
>> Steve replied:
>>
>> >> 1-2 heads iceberg lettuce, washed and separated
>> <snip>
>> > That's a lot of lettuce for garnish.
>>
>>
>> It's not exactly used as a garnish. Part of the recipe that you snipped
>> was:
>>
>> >> Place a few lettuce leaves in the bowl before dishing out the ribs and
>> >> soup.
>>
>> That seems to make it a component of the dish rather than just a garnish.
>> I
>> thought it was one of the more interesting aspects of the recipe.
>>
>> The recipe doesn't say how many people it serves. To my way of thinking,
>> a
>> "few" leaves apiece from a head of iceberg lettuce works out to somewhere
>> around 5-6 people.
>>
>> I think I might try making it sometime.
>>
>> Bob
>
> When I was a kid, my Dad used to cook iceberg lettuce (usually
> stir-fried, but also added towards the end of soup noodle dishes) as a
> vegetable quite regularly. It's actually very good cooked, and also
> pops up in some French recipes (a lot of petits pois a l'etoufee
> include lettuce).
>
> --
> www.gastronomydomine.com
>
I sometiems add iceberg (or regular lettuce) to my British style pea soup.
Usually when I have leftover iceberg. I am looking forward to doing a
"pureed iceberg soup without the epas, maybe serve it cold. Maybe with
chunks of cucumer, or with greek yogurt. Plus dill.

Oh, now I want it. With salmon, too. And chives.

Ok, I am going to have to make that soup about five times now, to try the
different variation.s