JB Style Ba Kut Teh – DIY Herbal Sachet! & Kiam Chye
- erinna Chng
- 1 day ago
- 2 min read
This is the reason that always get me crossing the bridge to our neighbouring country – Malaysia (Johor Bahru) and of course only to my favourite stall – Shoon Huat Ba Kut Teh @ Taman Sentosa (顺发肉骨茶).
The reason I love their Ba Kut Teh is because their Ba Ku Teh is neither too peppery nor is it too herbal in taste. Their soup is well-balanced with a hint of herbs and is extremely flavorful. This was like my only motivating to be stuck in the traffic for hours to just to get a dose of this bubbling hot of soup and of course, their tons of yummy ingredients swimming in their broth.
However, it’s really a hassle to travel in and with me getting lazier, I tried to hunt around Singapore for a similar one – failed! I tried sachet – well not bad, but to get as flavorful, i need a few sachet and the cost is actually not feasible to make for a big group.
Soooo… I decided to explore in DIY this JB-Style Ba Kut Teh Sachet. After a few try, I know it’s successful when my usually “ungenerous in praises” husband asked me what did I actually add to the broth with his brighted eyes.
With Chinese New Year round the corner, this also made an extremely favorable hotpot broth which both kids and adult will love it. Not only is it flavorful, it also possesses properties to improve overall health. My 2 and 4 years old nephews loved it so much and they kept thanking me for the dinner.
Making this pot of flavorful broth need not much herbs.
The herbal sachet requires wolfberries, angelica roots (Dang Gui 当归), Licorice Root (Gan Cao 甘草), Codonopsis Pilosula Root (Dang Shen 党参), Cinnamon, Star Anise, Cloves & Whole White Pepper
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Prepare the Herbal Sachet
Stuff all the herbs into a soup bag
Pre-Scalding the Ribs
Add 750g of pork ribs in a pot of water enough to cover the ribs and bring to boil
Discard the water and the floating scum
Preparing the Ba Kut Teh
In a deep pot, add the herbal sachet, the scalded meat, all other ingredients that is required to simmer for 1.5 hours.
Bring it to boil at medium high heat before allowing to simmer for 1.5 hrs under low heat.
The water should reduce by ⅓, leaving about 3 litres of water *Seasoning is based on 3 litres of remaining broth after simmering)
'10 Mins before serving
Remove the Herbal Sachet
Add other suggested ingredients (except the fried cruller which to be served seperately) and bring to boil
Allow them to be cooked thoroughly before serving
Garnish with chopped spring onions and serve hot with Rice, Fried Crullers, and Kiam Chye
Preserved Salted Vegetables
If using pork fats, add these fats into a frying pan and allow the fats to render, leaving behind a crispy pork fats with melted pork oil under medium. Remove the crispy pork fats and use the oil.
If not using pork fats, heat 2 tablespoon of oil in the pan
When the oil is heated, add the garlic and saute until the outer layer of the whole garlic cloves is slightly brown
Add in dried chili (Optional), sliced preserved salted vegetables, and sugar and continue to saute for 30 secs
Add in water and allow it to boil
Once boiled, lower the heat to low and allow it to simmer for 30 mins. Stir occassionally to prevent the vegetables from sticking to the pan.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
JB Style Ba Kut Teh - DIY Herbal Sachet! & Kiam Chye
Head Chef
eckitchensg
Servings :
6 Servings
Calories:
813 Calories / Serve
Prep Time
20 min
Cooking Time
1 hour 30 min
Rest Time
0 min
Total Time
1 hour 50 min
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