Vegetarian/Plant Based Bak Kut Teh: Veggie Bliss Feast

Hey there, beautiful souls! I hope you're all doing splendidly. Me? Well, I just celebrated my 57th birthday a few days back. Can you believe it? How does it feel? Let me tell you, it feels absolutely fantastic. Unlike when I hit the big 5-0 seven years ago, feeling like the world was crashing down on me because, you know, half a century and all. Back then, I was filled with this unnecessary dread, all thanks to the voices around me whispering that life post-50 is just about serving your family. You know, the whole shebang about being the devoted wife and mother.

Those whispers? They came from everywhere - from my mum, my aunts, my in-laws, and even from random encounters. It seemed like everyone had the same script: an Indian woman's destiny is to be married off and become a selfless servant to her husband and kids. But you know what? Over the years, I've learned that I don't have to conform to those outdated notions. I'm breaking free and forging my own path (VEGETARIAN BAYAM MASAK LEMAK).

Right now, I'm diving into something that brings me immense joy and vitality: yoga. After bidding adieu to my lecturing job at 50 due to both toxic work culture and health concerns, yoga swooped in like a healing breeze. It breathed new life into my weary bones and ignited a passion within me. That's why I'm on this journey to earn my yoga credentials - because it's not just a hobby, it's a lifeline.

But hey, enough about me. Let's talk food (KANGKUNG SALAD VEGETARIAN), shall we? Today, I've got a mouthwatering recipe for you: Vegetarian Bak Kut Teh, also known as Plant-Based Bak Kut Teh. I've even got 2 videos attached - one for making the vegetable/plant-based stock and the other for the Bak Kut Teh recipe itself. Of course, if you're pressed for time, you can always go for store-bought vegetable/vegetarian/plant-based stock (VEGETARIAN CHILLI STIR FRIED VEGGIES).

Now, onto the good stuff. Making Bak Kut Teh is a breeze, as you'll see in the recipe. It even comes with a side of garlic rice and a fiery chili dip.

For the Stock (Brown Vegetable Stock)
Ingredients 
1 large onion, chopped (skin included, just make sure it's thoroughly washed) 
1 leek (white part only), sliced 
1 tbsp white peppercorns 
1/2 carrot, chopped 
1 bay leaf 
2 star anise 
2 tbsp plant-based butter 
Water, as needed

Method 
Heat up the butter in a pot.
Add in the leek, onion, and carrot. Give it a good stir.
Once they're nicely caramelized, toss in the star anise, bay leaf, and white peppercorns. Give it another quick stir. 
Pour in enough water to cover the ingredients. 
Let it simmer over very low heat for at least an hour. 
Strain, and voila, your stock is ready to go! 

 

For the Bak Kut Teh (Chinese Herbs Soup) 
Ingredients 

1 packet pre-packed Bak Kut Teh herbs (available in supermarkets or Chinese grocers)  
1 garlic bulb (snip off the bottom) 
Vegetable stock, as needed 

Other Ingredients (as needed) 
White tofu 
Taufu pok 
Oyster mushrooms 
Chinese salad leaves (yau mak) 
Soy sauce 
Salt 
Spring onion, sliced (optional)

For the Chili Dip 
Ingredients 
Soy sauce 
Red chilies, sliced 
Garlic, chopped 
Lime juice

Method 
Mix all the chili dip ingredients together.

For the Rice
Ingredients 
Cooked rice 
Fried crispy garlic

Method 
Sprinkle the fried crispy garlic on top of the rice before serving.

Putting It All Together 
Add the Bak Kut Teh herbs, garlic, and vegetable stock to a pot and let it simmer over low heat. 
Season with soy sauce and salt to taste. 

Just before serving, add in your preferred veggies and let them simmer. 
Garnish with spring onions.

Serve alongside garlic rice and that zesty chili soy dip. 

And there you have it, a feast fit for everyone!