Friday 19 September 2014

新加坡胡椒肉骨茶 Singapore Style Bak Kut Teh

胡椒肉骨茶是新加坡潮州式的肉骨茶,与一般用酱油作调味的肉骨茶作比较,潮式肉骨茶的汤像清汤一般,颜色较浅,不过别以为这颜色浅的汤头就会很淡,试过后你就不会如此想了,由于用了白胡椒和蒜头来熬汤,所以熬出来的汤比较重胡椒和蒜香味,喜欢辛辣胡椒味的朋友应该会喜欢这潮式肉骨茶。


今天自己在家尝试煮了潮式肉骨茶,辛辣胡椒味和蒜香味深深地吸引了我,虽然我从小就吃着药材味重汤头浓郁的肉骨茶长大,不过对于这颜色淡淡的肉骨茶我还是挺喜欢的。参考过其他潮式肉骨茶的食谱,看到一般都是用普通蒜头来熬汤,不过看到蓝赛珍老师的食谱却是采用黑蒜,心想反正家里都有黑蒜,何不如试一试这个做法。与一般肉骨茶的吃法一样,我准备了白饭,油条和小辣椒来配搭,唯独缺少的就是青菜,新加坡道地肉骨茶一般都是配茼蒿吃的,不过由于这菜比较难找,所以就干脆省略掉了。

























新加坡胡椒肉骨茶 

(食谱参考新新饮食双月刊,第88期,pg.11,做少许更改)

材料:
汤料:
清水 2公升
白胡椒 10克(拍裂,放进汤袋中绑紧)
黑蒜 200克(洗净,拨开成小瓣,保留外衣)
煮汤猪骨 300克*

排骨 500克(斩成5cm长)*
生抽 1 1/2汤匙
盐 适量

做法:
1. 将汤料的材料放入汤锅中煮滚,然后转至小火煮大约3小时成香醇辛辣的胡椒汤。
2. 加入排骨再煮滚,转小火焖煮30分钟至排骨够软。
3. 加入生抽和盐调味,趁热配饭享用。


备注:
*煮锅热水将猪骨和排骨氽烫以去除血水和杂质。
**如果不喜欢辛辣的胡椒汤,可将汤料袋先捞上来,避免煮成太浓厚口味的肉骨茶汤。






Singapore Style Bak Kut Teh


(Recipe adapted from Yum Yum Magazine, 88th issue, pg. 11, with some minor adjustment)

Ingredients:
Stocks:
2 litres water
10g white peppercorns,crushed and wrap in small stock bag
200g smoked black garlic, cleaned,,cloves separated but not peeled
300g bones for stock

500g pork ribs (cut into 5cm length)
1 1/2tbsp soy sauce
Salt to taste

Method:
1. Put all the ingredients for stock into a bog pot and bring to boil, lower heat and leave to simmer for at least 3 hours to get pungent pepperish stock.
2. Add pork ribs and bring to boil again. Lower heat and cook for about 30 minutes till the meat is soft.
3. Season with soy sauce and salt to taste. Serve hot with rice.


Note:
*Blanch the pork ribs and bones in a pot of boiling water to remove the scum.
**The pepperish taste can be controlled by removing the bag of pepper once the taste is enough for your liking.








I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.






3 comments:

  1. 我好久没吃肉骨茶了。自从几个月前自己煮后就没吃过了。有想念的 。。。。。。 你煮得好棒哦。

    ReplyDelete
    Replies
    1. 谢谢,我其实也蛮就没吃了,这个胡椒味的肉骨茶不错,可以尝试一下。

      Delete
  2. 看得我口水直流,好下饭阿

    ReplyDelete

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