Wednesday, April 7, 2010

Bakuteh - Dinner plus Sauna 2-in1


Bakuteh.
Satiny smooth, fatty, meat-falling-off-the-bone tender ribs.
Silky, delicate beancurd sheets.
Piping hot, flavorful broth.
Thick, rich, hot and spicy dipping sauce.

Perfect for colder days.

Was yesterday cold? Nope, it was a warm and balmy day.
Thus, we ate this for dinner with sweat dripping down our backs and faces, just the way it's supposed to be consumed in Malaysia :D

Great. Dinner + sauna 2-in-1 indeed.

Anyway, hot days or cold days, this is one of my favorite dishes.
Easy to prepare (thanks to instant spice mix packets) and a sure pleaser.

You don't really need a recipe from me, simply follow what's on the spice packet...but this is how I did mine:

Recipe
- Bakuteh spice mix
- 1 lb pork ribs, rinsed, patted dry
- 2 beancurd sheets (fu juk), cut into 4-5 cm pieces
- 4 cloves of garlic, crushed (or as indicated in the packet)
- 1 cm ginger, peeled, crushed (it was not required, but I wanted some gingery flavor)
- 6 cups water
- 1 tbsp dark soy sauce, 1 tbsp light soy sauce, a dash of fish sauce, 2 tsp sugar, white pepper, olive oil

Saute garlic and ginger in a bit of hot olive oil, add pork ribs, add water, spice bags and seasonings, bring to boil. I pressure cooked it for 25 minutes. If you are not using a pressure cooker, simmer on low heat until the meat is tender (one hour or more), add the delicate beancurd sheets and bring to boil before serving.

Dippity dip
- Dark soy
- Fish sauce
- Sweet soy sauce (kecap manis)
- freshly chopped chillies (I used two)
- freshly chopped corriander
Mix everything together. Done!

Serve with steamed white rice, or chicken rice, crispy shallot rice, or garlic rice.

Alternatives
If you don't eat pork, you can use other meat. I think chicken on bone should work well too. You can also change the "accessories", use tofu puffs or silken tofu instead of beancurd sheets, or add some vegetables such as lettuce or chinese cabbage. Go easy on the extras though, they may reduce the richness of the flavors dramatically.

You can use a variety of garnish for this dish. Freshly chopped corriander, scallion, crispy shallot, slices of Chinese fried dough (yau jar gwai), etc.

Hmm, I think it would be fantastic with kerupuk (Indonesian crackers) too :D

9 comments:

Mrs Ergül said...

What a great idea to have this with chicken thigh since we don't eat pork!

tigerfish said...

I have not had BKT in ages....not my favorite street food of S.E Asia I must admit. ;p

So finally, you found some food you don't hate?

Jo said...

Oh yum, this looks so good. I would love to slurp the soup. I do like beancurd sheets in bakut teh too.

Shirley said...

I like having my bakuteh with taro/yam rice. Malaysian hokkiens usually order it with their bakuteh. :) AND lots of bite size yao char gwai too! :P~~

Roossy Tirta said...

hmmm yum yummm...I love bakuteh...belum pernah ngerasa bakuteh di southeast Asia hehehhe...pas sekalinya nyobain di US...:)
How is the pregnancy going, Rit?

BabyBeluga said...

Udah lama gga makan neh... looks so yummy

Sylvia, Jake and Matt said...

Bikin ngiler... dah lama gga makan this dish

FFichiban said...

Mmmm that one looks soo good, love eat that falls off the bone!

Wandering Chopsticks said...

Haha. I have a spice packet too but haven't tried it yet. I wondered if it'd be good?

Ha! My verification word is "worsing" so I'm guessing using the spice packet will be worse than homemade? :P