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Vegetarian Bak Kut Teh (Chinese Vegetarian Tea Soup)

Hi darlings, Hope all is well and good with all you wonder peeps. On my side? I hit the mark to 57. That's right. I am fifty seven now. Therefore my tagline has changed from "my fifty six life" to #myfiftysevenlife. How do I feel? I feel wonder world. I feel I have so much to look forward to. In fact, life just started for me after I reach 55, and from there on, I have been brainstorming my own brain on my own and now, I am heading towards my passion. My zen. Nava's Zen. Holistic Wellness. Apart from I am into health products as well. Aulora products for health benefits. Without much ado, if you don't mind, watch this video of mine for the depths.  

To the recipe now. Vegetarian Bak Kut Teh (Chick Kut Teh/Chicken Bak Kut Teh, Chinese Black Vinegar Chicken & Braised Chicken Feet). There's 2 parts and both comes with video attachments. Of course, its really up to you. You want to get down to the recipes based on my words or you want to watch the videos. The choice is you always. Let's get to the recipes now please. No more stories since I am really rushing for time. You guys take care! Until the next pitching.......... Oh, before I forget, there's no hard and soft rules to the ingredients. In other words, they are open to, according to taste and which you prefer. Let's hit it now to Vegetarian Bak Kut Teh (Yap Chuan Bak Kut Teh).

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

Heat butter. 
Add leek, onion, and carrot. 
Once caramelized, add star anise, bay leaf. and white peppercorns. 
Quick stir. 
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.

Other ingredients (or other veggies you prefer) 
White tofu 
Taufu pok 
Oyster mushrooms 
Chinese salad leaves (yau mak) 
Soy sauce 
Spring onion - slice (if you want to add)

For the chilli dip 
Soy sauce 
Red chillies - slice 
Garlic - chopped 
Lime juice 
**Add and mix all these ingredients together

For the rice 
Cooked rice 
Fried crispy garlic 
**Add garlic atop rice before serving 

Add bak kut teh herbs, garlic and stock. 
Simmer over low heat. 

Add soy sauce and salt. 
Before serving,  add veggies, simmer, garnish with spring onion and pair with garlic rice and chilli soy dip. 


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