Bah Kut Teh (肉骨茶)

Just a couple of days back when I was at the city's grocery store, Morrisons, looking to grab a bottle of milk and some beef for curry later, I over heard 3 girls conversation at the butcher's department. They were arguing about which part of pork would be best for their dinner. They will be having "Bah Kut Teh". (For How to make Bah Kut Teh, scroll to bottom)

I couldn't help but to think of my hometown upon hearing one of them exclaiming "No, no, no... this one is good for Bah Kut Teh!" refuting the other two's choice of a pork steak. Every time I heard those three words was as though they have just pronounced my hometown -- Klang. They couldn't be from anywhere else but from Malaysia and most probably Subang or Petaling Jaya area. I know just from the way they spoke and their accents.

Being a little nosy as I was a little more amused at the commotion they were creating, I neared my cart pretended to be looking for pork. They must have just moved to Leeds as university students and already missing Malaysian food. HF and I have just returned from Malaysia and we had plenty. In fact, I didn't realize I had too much of Malaysia food (already fear of deprivation while still back home) that my pants size up'ed 2 size!! Horrified!! Absolutely gutted! Went through several episodes of self-denial.

Anyway, their drama was indeed peculiar in a funny way. All three of them wanted to make my hometown's most famous herbal pork [boned] soup and couldn't agree which pork cutting to use. They have repeatedly took different packs of pork off the refridgerator's shelves and put them back, and again. Each time one will say the one she picked is better. There I was still pretending, my searching hands settled on a pack of pork shank. I was telling myself, "Listen you three dungu's (idiots), this is the better meat substitute for your Bah Kut Teh's dinner. If you have a little more to pay, choose pork ribs! It's the best!"

I avoided looking like a retard & a busybody by not saying anything. But my smile (and an almost silent snigger) gave it all away. Their drama paused for a moment and one stole a glance at me and said in Cantonese to her friends, "Is he Malaysian? You think he understood us?"

Time to cart away! My identity was blown! Sighed and shook my head as I head off without any pork. My reconnaissance mission was over! My wish to tell them which pork that would best fit for the Bah Kut Teh quickly evolved into thinking WHEN am I going to make one for myself and HF!? Maybe next week would be perfect!

This is how you can make Bah Kut Teh from scratch. No cheating by using ready-made packs/sachets. It's easy! Remember, this is my recreation of Bah Kut Teh, which may or may not taste like that of my hometown's.
Assumptions:
1. No access to all necessary herbs
2. You are living outside of Malaysia, Singapore, and China.
3. You've been deprived of all the good food in Malaysia! You want to make some of your own.
4. For frack's sake, they're English pork. Pigs here are fed differently. (Pigs 101)
5. At least 2 litres (8 Cups) of water is used for the soup.

You'll need:
A
3-5 star anises

1 TBSP kay-zi 枸杞 (those Chinese herbs red seeds that are known to be good for the eyes)

1 cinnamon stick

2 tsp cloves

2 tsp cumin seeds (optional)

1 tsp Chinese peppers (花椒）

1 Ginseng root (optional; for the extra ummph! Never Tongkat Ali, please!)


1 roll bandage dressing (optional, but preferred)
3-5 big garlics (whole)
10-15 Chinese mushrooms
1 TBSP salt
1 tsp Chicken powder OR preferrably MSG
3 TBSP Dark Soy Sauce (老酱油)
2 TBSP Shaoxing Chinese Cooking Wine
1 Iceberg lettuce (optional)
Pork shank, AND/OR pork ribs (1-1.5kg or depending on your appetite) would be nice. Get those with bones in. Recommended.

Method

In large pot, fully immerse pork and bring to boil. Discard broth (cooked blood)

Fill up pot again so that pork are all submerged.

Unless you have teabag, insert all ingredients listed under "A" in bandage and tie up. This will be your herbal pack.

Insert garlics

Bring to boil then simmer for 2 hours.

Add in chicken powder/MSG, dark soy sauce, mushrooms and salt to taste.

Let stand for 4 hours on very low heat. For best result, remove from heat, leave it overnight (at least 12 hours). Reheat by bringing to boil. Add vegetables.

Serve with steam rice. Garnish with fried shallots. Adjust soup to taste with salt.

There's plenty of room for you to modify the taste to your likings. If you don't like my version, check out The Star's Kuali's version. Alternatively, you may replaced pork with [whole] chicken. Everything else are the same.

Enjoy!
Comments welcomed!