so the bunch of us holed up in canberra are missing lots of food that we can’t find here. hehe, ok maybe thats not true, im probably the one who complains that i miss the food the most. haha
so last sunday what did we do? we cooked something that i was missing a lot. hahha. like a lot a lot. =D
BAK KUT TEHHHH =D
yums~ hui yin did most of the work. <3
ok so some people would not know what it is.
according to wikipedia (just cause i don’t quite know how to express it)
Bak kut teh (Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a Chinese soup popularly served in Malaysia, Singapore, Mainland China, Taiwanand the Indonesian island of Riau (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of driedtofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishings include chopped coriander or green onions and a sprinkling of fried shallots.
the rest of us contributed some way or another. =) and if you were wondering, chili cost so much here we ate it with chili sauce instead. XD. and yenchi boiled the awesome rice, and karyen did vege =)
nom nom nom. =D
one last picture~. =)
oh and if your wondering how we did it, we bought the packet mix. so basically is just cleaning and washing and cutting all the things, then boil together in water with the mix. =)