Boil the water, put it in the seasoning bag and cook for about 30 minutes until the fragrance overflows, turn to low heat, add garlic and small ribs and continue cooking for about 1 hour until the meat is soft and soup is thick, then add salt to taste and turn off the heat. Add black pepper, star anise, clove, angelica, codonopsis pilosula, medlar, fennel, licorice, Polygonatum odoratum, yam, cinnamon, dried tangerine peel, Sichuan lovage rhizome, sugar cane, crystal sugar, prepared rehmannia root and other materials, and each family has its own secret recipe. The difference lies in the choice and weight of these materials. Why do you say that? There are more and more restaurants in Singapore or Southeast Asia. Open the menu, of course, the iconic Baku ku tea is indispensable. The problem is that it is wrong to just look at it. Drink soup again, which is full of spices and monosodium glutamate. As for meat and bones, you are no longer interested in eating them.
In order to give you a better understanding, I checked the information. In the past, Nanyang people were prone to rheumatism and pain because of the climate. In order to cure diseases and drive away cold, various kinds of medicinal materials are used to boil medicine, including angelica, medlar, codonopsis pilosula and so on. However, because of taboos, this medicine is called "tea". Most people make a living by selling coolies. Southeast Asia has a hot and humid climate and is prone to rheumatism. It was at this time that bak Kut teh appeared. It is not only delicious, but also can strengthen the body. Later, after improvement, bak Kut teh became a national delicacy suitable for all ages.
Many people will mistake it for a kind of tea. Although the name of bak Kut teh is "tea", it is a medicinal soup, but there is no tea ingredient in the soup at all. It is said that when Chinese first arrived in Nanyang, many people suffered from rheumatism because they did not adapt to the hot and humid climate. In order to cure diseases and get rid of dampness, they used various medicinal materials, which are actually refreshing tonic (Chinese medicine combination) and stew. In the past, there was less meat, so I often ate nutritious food. Later, there was more meat, which was not as expensive as before. I couldn't get used to the taste, so I gradually stopped eating like that.
It's a soup made of meat and bones with Chinese medicine. There is no tea and no ingredients of tea. However, because tea is often used to relieve the fat of soup meat when eating, it is generally called bak Kut teh. Among them, Malaysia's Selangor Klang patty Ku tea is the most famous.
Where is the specialty of bak Kut teh?
Baku-bone tea is a kind of flesh-and-blood diet, and its flavor is well-known at home and abroad in Minnan dialect. Bakucha is divided into Hainan School in Singapore and Fujian School in Malaysia. Bakucha in Hainan is more spicy, and Bakucha in Fujian has more medicinal value.
Meat and bone meal (Minnan dialect) is a popular food in Southeast Asia, Malaysia and Singapore. It is a soup made of meat and bones of traditional Chinese medicine, without tea or tea ingredients. However, it is generally called bak Kut teh, because it is often used to make tea to relieve the fat of soup meat. Among them, Songfaba Ku tea in Singapore and Selangor Ku tea in Malaysia are the most famous.
Although called tea, bak Kut teh is actually a thick soup made by mixing Chinese herbal medicines, spices (including star anise, Gui Xiang, clove and garlic) and pork chops for many hours. In some small towns in Malaysia, sea cucumber and abalone are even added to cook together.
Baku-bone tea is usually served with rice or fried dough sticks dipped in soup. Season with soy sauce, chopped red pepper and garlic. All kinds of China green tea (Guanyin is the most popular in Klang River Basin) are usually served with soup, which is believed to remove greasy pork. In Malaysia, bak Kut teh is a typical breakfast dish.
The origin of bak Kut teh:
Origin of Bakute Tea: Long ago, China people crossed the ocean to make a living in Malaysia. Because of the low level of education and lack of business capital, ancestors went to the mine to collect tin ore as miners. Miners need to soak in mines or ditches for a long time to mine. Because it rains all the year round, many miners need to make up for it with overwork, but they can't afford those expensive Chinese herbal medicines. Later, there was a tin mine owner who knew a little Chinese medicine and had a kind heart. On the other hand, he also hoped that his employees could be healthy and improve their work efficiency, so he wrote down the formula of Chinese medicine and ordered the kitchen to cook a pot of medicated bone soup so that the employees would not catch a cold. At that time, a bowl of boiled meat and bones to drive away the cold, with a bowl of white rice, was an appetizing and rich meal used by ancestors to drive away the cold and eliminate fatigue.
Baku bone tea is not only delicious, but also nutritious, which can provide the needed energy and resist the cold, and soon spread among workers. Gradually, bak Kut teh became a favorite food for Singaporeans and Malaysians. Now, due to the improvement of people's economic conditions, it has evolved into a colorful luxury version of bak Kut teh, and some even added expensive delicacies such as abalone and sea cucumber, and the formula of medicinal materials has gradually changed with the tastes and preferences of local people.
What is bak Kut teh?
Cai Lan, a Hong Kong gourmet, once said that Baku tea was what he missed most when he was abroad.
When it comes to Singapore cuisine, the first thing that comes to mind is bak Kut teh. When we say "bak Kut teh", many people may mistake it for the name of a kind of tea. Actually, this "tea" is not another "tea". It's a famous medicinal soup for ribs in Singapore.
The manufacturing method is very simple. "Meat bone" is made of ribs, cut into sections about a finger long, and cooled after flying water to remove impurities on the surface. Then, take some peeled garlic, fry until golden brown, then fly water to remove oil, add some Chinese yam, medlar, longan and other medicinal materials, then add spices such as dried tangerine peel, white pepper, licorice and star anise, then put all the materials in a pot, add water and simmer for about 3-4 hours, and add spices such as salt to make a kind of "Baku-Gucha" with exotic flavor. Generally, it is served with a dish of "finger pepper soy sauce" dipped in ribs or seasoning soup, and ordinary soy sauce can also be served if you don't like spicy food.
It feels absolutely delicious
Just a few days before I went to Singapore, I stopped in Malaysia, and I also ate Baku-gu-cha in Aru Street, a Kuala Lumpur food street recommended by Cai Lan. Comparing two times, I think the taste of Bak Ku tea in Singapore is more amazing. I think it may be because the Bak Ku Teh restaurant that my friend took us to is the most famous one in Singapore-"the initiator Bak Ku Teh restaurant". When I walked into this restaurant, I saw that the furnishings inside were extremely ordinary, even to the point of shabby. However, the table is full and the seats are occupied. Look at the walls on both sides, covered with photos of the shopkeeper (an old man named Cai Shuifa, who has been hunched in the kitchen when we eat) and the stars who patronize here; There are countless stars who have come to guide, including the past "big brothers" in the entertainment circle who have passed away, and new idols such as S.H.E and Wilber Pan. According to a friend in Singapore, a tourist just arrived in Singapore and didn't know the famous Barker Ku tea. When she was led to this humble restaurant by a friend, she was shocked to see the name of the restaurant, because she read it as "launching' human flesh' bone tea"
After listening to this episode at the dinner table, hot bak Kut teh was served. I saw an ordinary porcelain bowl with three white ribs built in, and the soup with the color of beer was steaming-there was no bright color, only a rich fragrance. I tasted the soup first. It was delicious, with the refreshing energy of medicinal materials and the smell of pepper. It is said that this is the characteristic of the "initiator". I suddenly felt a warm current passing through my spleen and stomach, which made me feel unspeakable comfortable. And this delicious soup is free and unlimited. A friend said that he once took a Chongqing tourist here to try Baku Kut Tea. As a result, the Chongqing tourist fell in love with the soup of Baku Kut Tea at once, and even drank six or seven bowls until he was sweating all over. In fact, when I was drinking soup, I had checked the bones several times. Judging from the experience of a meat lover, this pink must contain a super fresh taste. Under a try, I really verified my imagination in advance; Coupled with a little spicy soy sauce, this taste is really rare in the world. The hard-core side dish of bak Kut teh is actually a plate of cold fried dough sticks dipped in boiling bak Kut teh soup, which has a unique flavor.
Derivative dishes are equally excellent.
When I came to Singapore for the first time, I had a deeper understanding of the delicious taste of Barker Ku tea. My local friends specially ordered two more derivatives of Barker Ku tea-pork liver and pork loin cooked in the same soup. Because it is boiled in boiling water, the tenderness of pork liver is self-evident, but I would like to recommend pork loin. I have eaten pork loin with different tastes in many hotels in China, either to avoid fishy smell and treat it as synthetic pork loin, or to retain both the original flavor and the strange taste. But the pork loin here is different. After a bite, my teeth were immediately filled with delicious gravy, and there was no strange smell at all. I really don't know how the shopkeeper sighed. A few thin pieces of pork tenderloin were all destroyed by us in an instant, so we can only order another one.
Eating bak Kut teh is a passionate thing, so a cold drink is essential. I strongly recommend coix seed juice, which is light, cool, sweet and pleasant. You will want to drink it again.
The driver who drove us to the restaurant knows a lot about the local food. He said that Hainan chicken rice in Singapore can be eaten every meal every day, but bak Kut teh can only be eaten once a week. He didn't explain the reason, but I realized it at night. Because I ate such delicious bak Kut teh at noon and added several dishes, I couldn't eat dinner at all.
According to friends, "Pusher" is not the best Bakute tea in Singapore, but it is very famous. On the same street, a few hundred meters apart, there is a "morning market bak Kut teh", which is said to taste more exquisite. However, some friends say that the boss of "Morning Market" is a person with great personality. When he is in a good mood, Bakut's taste is meaningless. When he is in a bad mood, the taste of bak Kut teh is terrible. Touching my full stomach, I think I'd better do it again next time. I hope the shopkeeper will be in a good mood then.
What is the recommended practice of Singapore Baku Kut Tea?
Boil the ribs in water first, then add the soup to the pot, then add the bak Kut teh and oyster sauce, white pepper, salt, chicken powder and rice, and cook the whole garlic together. Finally, add the ribs to cook, put them in a bowl, and add sweet soy sauce, fried dough sticks and rice. Some people will add appropriate amount of mushrooms and yuba.
What are the characteristics of traveling to Singapore?
1. Perfume is the best gift to please others, especially those limited edition fragrances. Beautiful bottles are not only highly collectible, but also attractive. (Dior Mono global limited perfume, Burberry-Britt perfume)
2, watches beautiful brand watches, is the best choice for lovers to convey true love, because you want to be with him or her every minute of love. (Burberry lovers watch, TAG men's sports watch)
3. Jewelry often conveys the fashion women's grasp and taste of details, and the unique aesthetics may be in the beautiful embellishment. (Bulgari-Tricolor Ring Finger, Swarovski Austrian Crystal Necklace and Earrings)
4. Merlion souvenir
Singapore is called the Lion City, and Merlion is a landmark building in Singapore. Merlion souvenirs are deeply loved by tourists as souvenirs and small gifts. They are sold in many places. There are many stalls along Orchard Road and Baota Street in Chinatown, as well as tourist attractions like Merlion in St. Tao Sha.
5, Singapore crocodile skin products
Singapore's crocodile skin and reptile leather products, crocodile farming and processed leather are all carried out in Singapore, so the price is cheap and attractive, and it has also established its position as a specialty in Singapore. Among them are alligator wallets, shoes and trinkets. There are also many kinds.
Step 6 batik
A batik printed fabric, including Singapore products, Malaysian products and Indonesian products, has its own characteristics, among which Singapore is the cheapest and most fashionable. It is machine-printed, and there are many products with the same color.
7. air-dried meat
Many people come to Singapore with dried meat. There are nearly 65,438+00 famous dried meat brands. A lot of dried meat in Lion City is baked by hand. Select three layers of meat, slice it, marinate it with fish sauce, sugar and other seasonings, and then bake it with charcoal fire until it is tender and delicious, slightly crisp. Dried meat is an indispensable food for Singaporeans during the Lunar New Year. Meihe is two of the most famous brands.
Brief introduction of Singapore bak Kut teh.
Anyone who has been to Singapore knows that you must eat Bakut tea once when you arrive in Singapore, and tourists from all over the world enjoy a delicious meal here. Baku-bone tea means drinking tea while eating ribs. Meat and bones are made of fine fresh ribs wrapped in thick lean meat, plus various seasonings, and some of them are also stewed with various nourishing herbs.