Pei Shuen's

Bakuteh is a very local dish to most Chinese, being in Malaysia, or Singapore. Generally, Malaysian style is often found in dark broth flavoured with intense herby taste while Singapore style favours a little more peppery spicyness in a clear soup.

Everyone must have their favourite stalls to patron, however, we do wish to cook our own bakuteh at home. I adopt a fairly easy way to cook by using soup sachets.

In order to add as little seasoning as possible (for a healthier choice), I normally prepare some chicken broth a day ahead (do not season). On the actual day, we just need to heat up the chicken stock, add garlic, herbs, soup sachets and spare ribs, bring to boil and simmer for 20 minutes. We then could turn off the gas and let the flavour of soup sachet being released gradually. Finally, reheat and add the rest of material prior to dine.

Instructions:
1. Prepare chicken broth in advance
2. Gather all necessary materials like soup sachet to your preference, white peppercorns (press/ hit to crack them for more intense spicyness), garlic (with skin on), 1 or 2 slices of sweet "dang gui".
3. Bring to boil some water and rinse the spare ribs for clearer soup
4. Add all materials, bring to boil and simmer for 20 minutes prior to turning off the gas
5. My homemade bakuteh - a hybrid of both Malaysian and Singaporean style

Remarks:
1. Season with salt to taste prior to serving
2. Additional material that I love to add to my bakuteh: shitakii mushrooms/ button mushrooms/ straw mushrooms, tau pok, bean skin
3. Chinese celery adds extra fragrance to bakuteh
4. Eat along with "you tiao", chilli padi and dark soy sauce