There is no denying that i love my Bak Kut Teh ever since i had a taste of the Klang version. Looking back, I suppose there might have been another motive for finding my other half in Klang. Entering the second month away from Malaysia, the craving for Bak Kut Teh went bonkers and guess what, a kind visitor from Malaysia bought me the above (upon request, of course!)
Making Bak Kut Teh cannot be made any easier, follow the back of the packet and voila! Although being such a frequent consumer of the thick herbal soup from Klang, i made sure it was as rich as possible by doubling the portion of soup packets. However at best it would match a KL version but still lacking compared to the heavenly Klang version, but hey, this is coming out from a packet.
The overdose of pork begins after you boil a pot of water, put in the soup packets, 2 bulbs of garlic, shallots, seasoning like soya sauce, dark soya sauce, oyster sauce and lots of pork; i dumped pork belly, pork ribs and even a trotter.
I even found some "foo chuk" which i tried to deep fried but they got brown too fast to cook right through. On top of the meat, i put in some cabbage, enoki mushrooms, baby corn and tauhu puffs while i all dumped into the soup (towards the last 15 minutes of cooking).
Essentially, the boiling soup and meat should be left on low heat for a good 2 hours and even more if you like it richer. If you find the water evaporating too quick, put more water in, don't worry that it will not dilute the soup as the water will boiled off, just make sure it does.
Looks like its all good to eat.
Pork all tender and basically melt in your mouth.
One of the many "single" portions i had throughout the night.
Oh what bliss, especially with Spring still being very cold.
BUT if you are in KL or near enough to Klang, go out and eat the proper one, the packet ones still can't replicate the real thing.