Cooking mode – Chick-kut-teh

I am into my cooking mode. All I can think about is to cook different dishes of yummie Asian (mainly Chinese-Nyonya) food.

Yesterday was soup day, and I made Chick-kut-teh. Originally it is called Bak-kut-teh (pork bone tea soup) and cooked with pork meat. However, because I don’t have pork at home, I used chicken meat instead, hence Chick-kut-teh.¬†Yes, I used a pre-mixed as the soup base *guilty*, but added additional spices like dang gui (angelica sinesis), goji berries, mushroom, etc. to ummph up the taste.


Today, if I get home early from work, I will make a potato dish!

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