Video není dostupné.
Omlouváme se.
Bak Kut Teh - Why I've cooked this forever and still love it! (Introductory guide to BKT)
Vložit
- čas přidán 13. 08. 2024
- Love the apron? Grab one here using my links to receive a huge 15% discount:
Auntie Liz's favourite Apron (USA): bit.ly/44fm9OR
Auntie Liz's favourite Apron (UK): bit.ly/45ABMSf
How likely are you to make a soup broth for dinner this week? Pork rib soup sound too difficult? Or are you so well normalised to BKT you cannot wait until you're next meal.
In this episode, we focus on an unforgettable dish that's so ingrained in our family it must be shared here on this platform.
Join Chef Elizabeth Haigh aka Auntie Liz, as she guides you through the basics of Bak Kut Teh - the Hokkien, Teochew and Dry versions.
#bakkutteh #ChefElizabethHaigh #auntieliz
-▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:44 - Meat Prep
3:24 - Prepare your ribs
4:21 - Why are we doing three versions?
5:12 - Introduction to Bak Kut Teh Spices
7:00 - Why you'll love cooking this for your family
8:44 - My preferences
10:33 - Hokkien & Teochew BKT
11:00 - Dry BKT
15:37 - 3X BKT
15:47 - Thoughts on Dry BKT
🌟 Connect with us:
Instagram: @the_modernchef
Instagram: @meimeilondon
Website: www.meimei.uk
💌 For collaboration inquiries or questions, reach out to us at contact@auntielizcooks.com
5:30 If you cannot locate that spice packet, you can make your own.
Toast 100g of white peppercorns, add 2 star anise and 2 4-inch sticks of cinnamon.
Then you need about 4 bulbs (yes, bulbs, not cloves) of garlic, 1 kg of ribs and about 2.5L of chicken stock.
Love that chicken cameo, just sitting there in that brine bucket overlooking the broth like: "so, this is what awaits me".
Already had its plunge in the broth!
BKT is literally that one meal i must have once per month. It makes my heart warm and I feel like it washes out my stress.
glad you back to CZcams
REALLY GLAD YOU MADE THREE VERSIONS. I grew up in Singapore but had the Hokies version more than the teochew….never tried the dry version before and I’m intrigued. Really miss BKT…I don’t believe I’ve come across in the Bay Area and the US in general. 🙌🏽❤️
I am now looking forward to Auntie Liz saying, "sorry children," at least once in every video 😂😂😂
“Sorry children”
@@AuntieLiz and auntie Liz did it for me!!! 🥰🥰🥰🥰
Thank you auntie
If you enjoyed this video, raise your hand to show Auntie Liz your undying support ✋👍🙋
🤗
Don’t tell me what to do.
what a way to fish for likes
Uncle Roger would no doubt be raising something else.
@@MaquiladoraIIIwell that's not showing support, that is showing excitement 💀
Auntie Liz i may be late, but I watch all your uploads. You deserve more views, followers and everything that is good in the world! Don’t stop doing cooking vids Auntie Liz!
God bless to you, to Mr. Peanut Allergy Guy and to your kids!
Love from Philippines.
I just like hearing her voice. Her Accent is amazing. Her T's and K's sound so crisp and sharp. The hard hours she must put in to succeed in the Restaurant industry in London is amazing!! Love you Auntie Liz!!!!!!
🤭😘
For those whom don't eat pork... Learn to eat pork... It is amazing
I miss SG. Going out at night with friends. Remember having Bak Kut Teh from a place near Balestier Rd. The meat would fall off the bones and hearty broth served with youtiao dices. The taste still lingers on my palate.
I am so stoked to see you doing these videos lately.
Thank you Auntie Liz for teaching us these wonderful soups.
Never had (or seen) the dry version. *MUST* have sooooon! Thanks
that dry one looks fantastic. I would want that.
Love that you closed out your already amazing video with thoughts about where to next. I am at a junction in my life and maybe the universe brought you to me right now to provide a wee nudge. Much love and keep doing what you doing. You guys rock!
Thanks for bringing our Singaporean dishes to UK
Pro chef still raiding mum's chillis :D
never a bad video. thank you
Aaaa chooou😂.
Pepper does it every time.
Great looking dishes Chef.
Learning a lot here.😊
All three looked amazing! Tough to choose just one - but the dry bak kut teh edged out the other 2 (just slightly) for my tastes! ✅👍
As a Singaporean, most of us would prefer the peppery BKT and the peppery broth just so yum with jasmine white and dip in soy sauce with cut chili. Simple yet shiok!
Fuiyoh
@@AuntieLiz huh simi is fuiyoh?
@@AuntieLiz oh nvm. I just googled. Mostly use in Malaysia fuyoh. Merry Xmas to you and your family. Next year when back to the UK, I will pay Mei Mei a visit:)
Dear Liz, I ve seen vou once in one of uncle Roger.'s videos and became a huge fan of your channel.
You're doing such an amazing job, big thumbs up.and spot on! You have such a great knowledge about Singaporean/Malaysian cuisine, thx for sharing it with your fans. Love your friendly kind and the way you make complex dishes easy understandable and possible for everyone to get an authentic result at home. Thanks for all the time and effort you invest into this channel.
I hope I can do a trip to London some day to visit Mei Mei by myself.
Kindest regards from Germany!
Loving this video! Good job making 3 fabulous dishes. My all time favourite dish. 😊
I love auntie Liz!
Power!! From Singapore and have tried all 3 versions and enjoy them all. Both in Singapore and Malaysia 💯
The frying of the shrimp was satisfying. Wish I lived in London to try these things. We have a lot of Viet, Thai, Chinese and Filipino restaurants in Australia but not so much Malay or singapore
Well done. Smart move in not starting a war because a bak kut teh war gets extremely heated and spicy.
A peppery war
God it all looks good! I'm making some Chinese pork and bok choi soup later today. Thanks for your videos.
Sorry children indeed.... wonder where that came from.😜
Another awesome Auntie Liz weejio
I make it for Malaysian clients, you can use Pork Bones. Shin, spine etc. Butcher sell these for pennies. Also Pork Belly was traditional a cheap cut, till the West started to go all hipster.
A Malaysian friend takes me to a place called Mungo Jerry in KL, where they have the classic BKT, a BBQ BKT & a spicy BKT. I go crazy when I’m there. Just can’t decide which one I like the most.
Thailand also has this dish too especialy the south at Hatyai city.
I tried the dark version of PKT in Singapore and loved it
I went to Singapore for the first time this year February, and I had bak kut teh for the first time thanks to my boss (shout out to Song Fa!) and an intro from the locals (shout out to Ya Hua in Outran Park). It's now a regular staple in my house! Glad you're introducing this dish to the rest of the world. Peppery all the way for me, definitely serve with thick soy sauce and sliced bird's eye chilis (prik ki nu)! The Youtiao to dip into the broth was amazing too. Recommend to all, thanks Auntie Liz!!
Love this, thanks for sharing. The soy and chilli padi are a staple on our table thanks to my mum growing so many. Goes so well with braised meats, rice and greens 🤤
@@AuntieLiz love your videos, no-nonsense informative and interesting cooking! Do you have any recommendations of places to try in Singapore? If you have any, would really enjoy that kind of video if that’s even possible!
Tonnes of recommendations. We really tried to make some content around this last year but our 3month old took priority so only got 1 video shot of a chicken rice stall - see our CZcams shorts video with actor Ben Yeo.
Otherwise yes we would love to make some more recommendation videos.
The herbal BKT would be my go-to one but, having tried the peppery BKT in Singapore, that one is great too. My suggestion for that pork belly would be crispy pork belly, but then using some of that to make pork with preserved vegetables (Mei Cai Kou Rou).
Why not both?
Keep these great videos coming Auntie!
Aunty lizz love ya 😘 😊keep em comming ✋️
Keep watching and commenting!! 😊
I vote for you making pork adobo with the pork belly
7:03 few things are better than the smell of that home-made broth!
Should really need to try these out, they all looked great.
Fuiyoh Aunty Liz doing a great job with that dry Bak Kut Teh!
One of the dishes I grew up on that I never dared to make. Gah I really should try to learn it.
"My favourite bit to..."
I hope that's not Peanut Allergy Guy doing the recording! 🤣
He told me off
Please make crispy pk belly !!!!
You know you will never hear the end of the induction vs fire from Uncle Roger on this one. Sadly most people do not know how to break down primal cuts of meat, much less a chicken which always amazes me. Looked great looking forward to seeing what you do with the pork belly since I viewed this early morning aka breakfast time couldn't get my mind past "BACON" when it came to the pork belly. LOL
Amazing video Liz!
Thank you!!
BKT = pai kwut tong (In Canto), I haven't had that in ages and my mom made it with star anise and 5 spice. Totally reminds me of days long gone but still can recall the tastes in my head.
You know you can cook with a wok on your induction set up, I've done beef chow fun on that type of stove in the past. It turned out ok!
LOL. That is bullshit. It is juk (ruk) gwat can (cha) in Cantonese and not your total nonsense of pain kwut tong. Stop pretending to know something when you totally messed up and mixed up two different dishes.
Splendid meals. Love all kinds of BKT.
Agreed!
Auntie Liz is still a gorgeous as ever chef
My fave is the Hokkien version although I do crave the Teochew version from time to time. Always wonderful with white rice although some people like the dark yam rice too. Here's an idea for your BKT burger... instead of bun, use a ham chim peng cut in half (the version without tau sar filling), although it could get a little heavy. Hmmm maybe just a sweetish brioche would do. LOL
Gotta make crispy pork belly with the "lefovers", that's too good to pass up! 🤤
as a Chinese from Kuala Lumpur, i can say by just the looks of them all, they all look legit ...but no onions in the dry version and u can also try adding some dried cuttlefish ... julliene them thinly and that adds a whole new level of flavour ...
I did use dried cuttlefish in the dry version!
5:26 that spice mix is literally white peppercorns and MSG. There is no need to use it, actually. You can just buy the ingredients.
Amazing cooking!
OMG... A few crucial things...
(1) There is NO soy sauce in any traditional version of Bah Kut Teh.
(2) The essential ingredients in ALL Bah Kut Teh are whole garlic and Dang Gui (aka Angelica Sinensis; 當歸) -- the primary aromatic.
(3) Everything else is variable and somewhat optional, although star anise, Dang Shen (aka Codonopsis pilosula; 党参), Yu Zhu (aka Polygonatum odoratum; 玉竹), Rou Gui (aka Cortex Cinnamomi; 肉桂) and Goji berry (aka Wolfberry; 枸杞) are common.
(4) The Hokkien version (aka the Malaysian Klang version) gets its dark brownish broth from Shu Di Huang (aka Roasted Rehmannia Glutinosa; 熟地黄). The White "Singaporean" version differs mainly through the absence of Shu Di Huang (aka Roasted Rehmannia Glutinosa; 熟地黄) and the addition of plenty of white peppercorns. Everything else can pretty much be similar though the herb loading tends to be lighter and use of Dang Sheng (aka Codonopsis pilosula; 党参) is uncommon.
(5) The "dry" version is a recent invention, so go ahead and invent whatever you like as there is no tradition you'll be trashing. Personally, I'll skip the oyster sauce and simply do a Hokkiein style BKT broth reduction with dried shitake steeping liquid and double black soy paste. If this is serve in SE Asia you can bet chopped red chilli pepper will be in there, but I'll leave it up to you.
(6) MSG is great, but technology and availability has improved. Today, I use 80% MSG mixed with 10% Disodium Innosinate and 10% Disodium Guanylate -- a much more potent formula.
I love the a Hokkien version. Do you have a yam rice recipe that goes with it? And also do you know where I can purchase the clay pot that you used? I find it impossible to get. The ones that I’ve bought online always arrive either cracked or with rusty wires. Help. Kam Xia.
Hi Liz, since you have a claypot, why not try making claypot rice! Would love to see you have at it. 😁
That's what she said 8:00
i think you should add sugar/kecap manis (Sweet soy sauce) for the dry bak kut teh so it will more caramelized
Been loving your videos. If you’d had success with the clay pot, would you just serve the dish in the clay pot?
Yes, absolutely
Bkt in Malaysia popular very Klang
Support auntie Liz
I ❤ BTK
Why use the paper to keep the water from evaporating vs using a lid on the pot? Love your channel.
Because i couldnt find a lid!
Yes Chef!! Challenge accepted! you got this shit!!
I've got to try that dark version. Looks so good. Add ins to the rib broth besides garlic and mushrooms? Brand/type of packet so I can order on line?
my favourite soup
Looks good. I did notice your knife technique. Instead of curling your index finger along the side of the blade, you extend it to push down on the top of the blade. For just a bit of chopping, it probably wouldn't make any difference. But in a pro kitchen where you're serving dozens or even hundreds of people, doesn't your index finger start screaming at you after a bit? Just curious.
I use the knife as how i find it comfortable because i have such small hands.
that brothy, darker version, looks gud!
instead of 8hrs slow cooked, will a pressure cooker break down the protein strands the same?
Absolutely
@@AuntieLiz 😋😋😋 🤙👩🍳
Haiyaa.. U play safe aunty Liz,,
Just Say which one is better laa..
malay or singapo~
serve the dry bkt with fried noodles
You should so a colab with Mr. Sausage and do a BKT sausage. 🤣👌
While I'd eat all of them, the last one takes the cake.
Could you write down the recipe
Hi awesome video, was wandering can you use lamb or beef rib ?
Never tried with lamb as maybe too fatty, but there is a version of this dish with beef, and even chicken!
How about a sub-10 minute burger?
for some reason, I want the comedian Ronnie to taste test BKT :)
I noticed Auntie Liz cut her finger... Be very careful when trimming pork ribs. Love from Singapore. 🇸🇬
My knife was newly sharpened! Very easy to cut!
I have a question. Why did you leave the silver skin on? Is it because you wear making broth?
tbh with the broth it doesnt affect the dish
BKT is my MSG never enough of it btw I am from malaysia
badass Chef
🙋🏻♂️🙋🏻♂️🙋🏻♂️🙋🏻♂️🙋🏻♂️
Wow!
Glad you like it!
hello! where in london would you be able to get the song fa ba kuh teh spice pack?
No idea, i brought this back from Singapore
Evidently nowhere lol
"if you are hardcore". One piece of garlic! I want the whole bulb
Life is always better with a peanut allergy guy around . . . 😁
too many moments in this video to throw an Uncle Roger burn at lol
Is he watching?? *checks over shoulder*
Although both SG and MY Bak Tuk Teh can be delicious, but many failed to acknowledge that deliciousness of SG Bak Tuk Teh has a ceiling limit of how well it can go. MY Bak Tuk Teh however, does not have that limit in place, it can be wildly, heavenly good. But MY version is not suitable to eat daily, you might get nose bleed from the heat.
Dry BKT .. 👍
I have to commend you on how you butchered that... Really really earned that auntie title there... As a ex sous chef *nods* very much made it look like art work 🙏
The staff at Greggs weren't best impressed when I asked them if they had this on, during my lunch break just now.
ok now I make try make a "sausage roll" version
@@AuntieLizDon't say that, I'll hold you to it. 😂
I think you can just buy pork ribs and some pork bones for this dish.
I am Singaporean and is funny I was brought up eating the Malaysian dark version not the pepper Singaporean version
Do you have a beef version?
I havent had it in ages but will try
@@AuntieLizAwesome. Would love to try the dish!
I've never had BKT because not halal, but I'm guessing that it's really good because people can buy one from a stall at the hawker centre and describe it as the worst thing that they've ever eaten but will buy it again from the exact same stall out of all of the amazing choices.
You can make halal BKT using chicken, beef and mutton. The packet spices by A1, Teans, MasFood and others are certified halal. Enjoy!
Most likely you cooked the BKT is different from the original taste of Malaysia-Klang BKT and the taste in Singapore is very different from Malaysia-Klang. You can probably call UK BKT, founded by Aunty Liz. .😊
i love BKT AND NASI LEMAK ,, MY FAV ALL TIME
I genuinely thought her first name was Liz 😂
Next: Crispy Pork Belly plz Liz
I am imagining that dry BKT over steamed rice......
definitlly gonna buy 25kg of pork skin with bones tommorow for to try this have one night