Chef Hui Hui: Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶)
My first attempt in cooking bak-kut-teh
Not bad, as usual, no one had diarrhoea.
No oil, no salt, no soy sauce.
Less to say dark soy sauce.
I’ve got lotsa cuts on me now :/
There’s no need for oil, the pork rib is oily enough.
I changed the soup base thrice!
First, it was bloody.
Then, it was dirty.
And, it was oily.
After changing it thrice, my hand was tired :/
So I continued cooking.
And as after they drank, they complained =.=
I was like “Is it? Then why did all of you finished the food and soup?!”
And they laughed =.=
They didn’t even ask me how’s my hands.
Not bad, as usual, no one had diarrhoea.
No oil, no salt, no soy sauce.
Less to say dark soy sauce.
I’ve got lotsa cuts on me now :/
There’s no need for oil, the pork rib is oily enough.
I changed the soup base thrice!
First, it was bloody.
Then, it was dirty.
And, it was oily.
After changing it thrice, my hand was tired :/
So I continued cooking.
And as after they drank, they complained =.=
I was like “Is it? Then why did all of you finished the food and soup?!”
And they laughed =.=
They didn’t even ask me how’s my hands.
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