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Pig Maw Bak Kut Teh(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri May 27, 2005 8:17 pm    Post subject: Pig Maw Bak Kut Teh(recipe and pic) Reply with quote

okay, I cheated with this. But nevertheless, it was very nice. We chanced upon this brand of Bak Kut Teh spices while holidaying in Penang in 2002. Since then, we have been using it to cook Bak Kut Teh at home. When Jean Lee and her hubby went to Penang last year, I ask her to buy 4 boxes for me(each box has 8 packs)



this is how the pack of Bak Kut Teh spices look like:


Ingredients:
2 packs of pre-cooked pig maw(from supermarket)
1 pack Bak Kut Teh spices
1 litre water
100ml Dark Soya Sauce
Salt to taste
2 garlic bulbs*(smash to break it, do not remove the skin)
coriander leaves for garnishing(optional)

Method:
1. Wash and clean pig maw.
2. Blanched in boiling hot water for 10 mins to remove smell.
3. Discard the water.
4. Boil tap water into a large pot.
5. Add spices, garlics, dark soya sauce and pig maw.
6. Let it cook and simmer over low heat for 2 hours.
7. Check to see if water is running dry, just add more water.
8. Add salt to taste
9. Serve piping hot with fresh coriander leaves and dash of ground white pepper.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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lius
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PostPosted: Sat Jul 16, 2005 8:30 am    Post subject: Reply with quote

picture is missing and how much for the spices?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Jul 16, 2005 10:01 am    Post subject: Reply with quote

what is missing?
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Gina

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lius
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PostPosted: Sat Jul 16, 2005 11:40 am    Post subject: Reply with quote

ooops
didn't wait for the page to fully load

btw how much are it costs?
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spots
lurker


Joined: 28 Oct 2004
Posts: 24

PostPosted: Mon Mar 13, 2006 1:58 pm    Post subject: Reply with quote

Hi Gina, I can't seem to see the pic of the bak kut teh spices either, even though I waited to the page to fully load.

Could you re-post it?

Also, am looking for a recipe to make the Hokkien version of bak kut teh - this is the one where the soup is dark and there is not too much pepper. I don't like the other Teochew version, which is the more popular version in Singapore, where the soup is light and lots of pepper is used. Do you have a recipe for the Hokkien version? Any spice packets you could recommend that would enable me to cook that version?
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Mar 13, 2006 3:34 pm    Post subject: Reply with quote

spots

you might want to try Pauline Loh's version. The soup is clear and doesn't have all the herbs in it. I think she had it printed in the Jan/Feb issue of Food n Travel magazine. That was the one I like..not too much herbs that kills the flavour of the pork bone marrow.
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QQ red apple
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Joined: 27 Jul 2007
Posts: 21
Location: The Netherlands

PostPosted: Thu Feb 14, 2008 8:53 pm    Post subject: Reply with quote

hi gina,
do you know how to clean pig maw and pig kidney ? aiyo, it is very difficult to buy in netherlands, I only know there is a meat shop in rotterdam chinatown sell animal's organ. Cery rare, dutch doesn't eat organs but they used the organs + bones to make frikandel (a kind of sausage). Have a look at here....
http://en.wikipedia.org/wiki/Frikandel
As I know, peoples say pig maw or pig kidney must need to clean throughly or it may spoil the dish. Do you have sesame chicken and pig kidney recipe which served during hokkien confiment? Thanks.
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