Friday, August 03, 2007

Vegetarian Bak Kut Teh Noodle (Tofu Puff & Mushroom Version)

Home cooking does not require all that much effort and require little culinary skill to cook. With the instant bak kut teh sachet, with some fresh ingredients plus a fairly short time, you can enjoy a bowl of piping hot bak kut teh noodle soup. For a more robust flavour either simmer longer or let it stands for half to one hour and heat up again. Carrot is used to lend its sweetness to the soup, alternatively, used sugar cane. Garlic can be omitted, if desired. This soup goes well with plain rice too. Just serve with a plate of freshly red chilli slices and light/dark soy sauce.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 sachet A1 vegetarian bak kut teh
° 1 carrot, peeled and cut into small chunks
° 3-5 cloves garlic
° 1-1.25 litres water
° 8-9 fresh shiitake mushrooms
° 6 big beancurd puffs, washed or blanched
° 6 button mushrooms (can mushrooms)
° 50g Chinese lettuce
° salt, pepper, light soy sauce, to taste
° 300g hokkien mee, blanched
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

1. Place the vegetarian bak kut teh sachet, carrot, garlic and water in a pot and bring to a boil. Add the mushrooms, beancurd puff and simmer 10-15 minutes. Season to taste with salt, pepper and light soy sauce.
2. To serve, divide lettuce, hokkien mee between serving bowls. Ladle the soup into individual serving bowls and serve hot.

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