The other morning when I was at the butcher to get some pork ribs to make bakuteh, the butcher who is ever full of handy tips told me to get a wedge of ‘fun kot’ (kudzu root) to boil it with the bakuteh herbs and meat. The kudzu root will impart natural sweetness and flavor to the pot of bakuteh. And this root that is full of medicinal properties will also help to expel ‘heatiness’ caused by the bakuteh herbs.
Picture of ‘fun kot’ (kudzu root)
I listened to Keong, the butcher and he was so right! My pot of bakuteh soup was more flavorful and ‘thick’. And the next day, my kids and I did not feel ‘heaty’. I am so thankful to Keong for his handy tip! I did not even need to add oyster sauce, salt and thick black sauce to add flavor to the broth. All I added was about 1 tablespoon of organic soy sauce and 1/2 tablespoon of organic blackstrap molasses to darken the broth.
My bakuteh composed of 2 sachets of bakuteh herbs, a head of garlic, pork ribs, dried flower mushrooms, golden needle mushrooms, puffed tofu and hard boiled eggs.
I used Snow Deer brand of bakuteh herbs – one of the best thus far!
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