For the stock (brown vegetable stock)
1 large onion - chopped (can use the skin, make sure you wash the onion thoroughly though)
1 leek (only use the white part, sliced)
1 tbsp white peppercorns
1/2 carrot - chopped
1 bay leaf
2 star anise
2 tbsp butter
Water as needed
Add leek, onion, and carrot.
Once caramelized, add star anise, bay leaf. and white peppercorns.
Pour water (as needed)
Simmer over very low heat. At least an hour.
Strain and stock is ready.
For bak kut teh (chinese herbs soup)
1 packet pre-packed bak kut teh herbs (get this from the supermarkets or Chinese grocers).
1 garlic (snip the bottom).
Vegetable stock as needed.
Chinese salad leaves (yau mak)
Spring onion - slice (if you want to add)
For the chilli dip
Red chillies - slice
Garlic - chopped
**Add and mix all these ingredients together
For the rice
Fried crispy garlic
**Add garlic atop rice before serving
Add bak kut teh herbs, garlic and stock.
Simmer over low heat.
Before serving, add veggies, simmer, garnish with spring onion and pair with garlic rice and chilli soy dip.