recently, i brought my family to dinner. we ate bah kut teh. my grandpa and i love internal organs of pork because they are nutritional and good for our health. :p
when i went to order our dish of bah kut teh, i saw an ample of pig’s tail at the stall. they were fatty and rumoured to be aphrodisiac in nature. when you consume a whole tail, it is believed that the pig’s tail is able to provide the male’s organ the much needed strength, prolong stamina and enourmous energy during your intimate activities… kekeke. talk about youthful vigor. bwahahaha. in order words, if u eat pig’s tail, your male organ is going to be extremely powerful. :p
i patiently wait for our bah kut teh at our table with my family. my grandpa sat beside me. when our dish came, i took one small portion of the tail to my grandpa and said…
me: grandpa, come, eat this… very good
grandpa: (looking at the pig’s tail then) 
me: come lah, it’s good for you
grandpa: no lah, you eat lah… hehe
me: why you dont want to eat? its good you know? hehehe
grandpa: ya i know. you go ahead and eat it. later you will have enough strength to kill mosquitos with it!
me: …
wah… i wonder how many mosquitos my grandpa killed with his.
4 responses so far ↓
fleaman // Jan 21, 2008 at 9:57 am
Suan,
u want to know how many mosquito your grandpa killed? try fixing a cctv in his room..
n see how wild he goes with your maid!
hahahahahaha….
`sHaOwEiz // Jan 21, 2008 at 7:42 pm
har. wad mean kill mosquito? and why the bah kut teh look so weird 1..haha.. @.@
-Chun weI- // Jan 22, 2008 at 3:45 pm
shoot mosquito only kua… hahaha
tangjewlong // Feb 1, 2008 at 6:00 am
Bak Kut Teh [Pork Bone Tea]
Ingredients for Bak Kut Teh :
* 1.5 lb country-style pork spareribs,cut into 2-inch pieces
* TangJewLong use at home 1 tea bag full of bak kut teh spices in Chinese
* 1 tbsp sugar
* 6 dried shitake mushrooms
* 5 cloves garlic,unpeeled,slightly crushed
* 6 shallots, finely sliced and fried golden brown
* salt and pepper
To prepare Bak Kut Teh :
* Soak dried shitake mushrooms in 1 cup of bolling water to reconstitute,
and cut into slices; reserve liquid for cooking
* In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to
the surface
* Drain, briefly rinse spareribs in cold water
* In a clay-pot* [no preheating] add parboiled spare ribs, garlic, shitake
mushrooms, reserved[shitake mushroom] liquid and some water to cover the
meat, and season with salt and pepper
* Gradually bring to a boil, then cover and reduce heat to simmer untill pork is
very tender, about 45 mins to 1 hr; occasionnally skim off as much fat as possible
from the surface
* When the meat is almost falling off the bones, discard spice bag, add sugar
* Garnish with fried shallots and serve hot with steamed rice or Chinese fried bread
[Yew char kway] and don’t forget the chili dipping sauce
To make chili dipping sauce
* 1 kaffir or key lime, juiced
* 2 tsp sugar
* 1 tsp salt
* 3-4 tbsp hot chili sauce
* 3 cloves garlic
* 1.5-inch ginger
* Using a mortar & pestle or blender grind garlic and ginger to a fine paste
* Add to hot chili sauce and mix well with limejuice, sugar and salt to taste
* Serve chili sauce in individual condiment dishes
[clay-pot dishes are the Oriental version of the
American casserole.The main difference is that they are cooked on top of stove
rather then in the oven.Food cooked in a clay pot has maximum flavor,
enormous nutritional value and is visually appetizing-the dish can go straight
from the oven to the dinner table.The design of the clay-pot assures good
retention of heat and keeps food hot much longer.]
For more click:www.be2hand.com/scripts/shop.php?user=jewlong
Ready-made Bak Kut Teh sachet bags can be purchased at
TangJewLong Herbal-shop email: bakkhuttae@yahoo.com
www.be2hand.com/scripts/shop.php?user=jewlong
You must log in to post a comment.