Recipe: Delicious Bak Kut Teh (Pork Ribs Tea)

Bak Kut Teh (Pork Ribs Tea). Bak Kut Teh in the Hokkien or Fujianese dialect literally translates to Pork Rib Tea. Bak Kut Teh is best served hot with steamed rice or fragrant rice cooked with shallot or garlic, yew char kway (also known as as you tiao or Chinese crullers), and cut chilies in soy sauce. Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.

Bak Kut Tea (肉骨茶) or Pork Bone Tea is a Chinese-Malaysian soup dish. Infused with herbs such as Dong Quai, cinnamon, star anise, and made with pork ribs, dried Shitake mushrooms, tofu puffs and garlic, Bak Kut Teh soup fills the kitchen with evocative scents. This recipe takes a couple hours of. You can cook Bak Kut Teh (Pork Ribs Tea) using 25 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bak Kut Teh (Pork Ribs Tea)

1. Prepare of Pork Soup Bone (Sin Guat).
2. It's of Pork Ribs (Pai Guat).
3. It's of Pork Shoulder (Jue Jiang).
4. You need of Pork Throttle (Jue Shaou).
5. Prepare of Chinese Herbs.
6. Prepare of Sun Kee Ready Pack BKT.
7. It's of Anglica Sinensis (Dong Guai).
8. You need of Solomons Seal (Yuk Juk).
9. It's of Codonopsis Root (Dong Sum).
10. Prepare of Rehmannia (Suk Dai).
11. You need of Star Anise.
12. Prepare of Cloves.
13. It's Stick of Cinnamon.
14. Prepare of Fennel Seeds.
15. Prepare of Black Dates.
16. Prepare of Wolfberries.
17. It's of Licorice Root (Kum Chou).
18. You need of Ingredients.
19. It's 3 of Bulbs Smoke Garlic.
20. It's 3 of Bulbs Normal Garlic.
21. Prepare 2 pcs of thumb sized Ginger.
22. It's of Seasoning.
23. It's 6 tbsp of soy sauce.
24. Prepare 3 tsp of rock salt.
25. It's 1 1/2 tsp of crystal sugar.

Dry Bak Kut Teh is made easy by pressure cooking the ribs and then finished cooking in a clay pot. Place the pork ribs, shiitake mushrooms and the rest of the ingredients for bak kut teh in the clay pot or regular pot. On the streets of Kuala Lumpur, you'll easily spot countless food stalls serving Bak-kut-teh to crowds of patrons late into the night. Combine Chinese herbal spices and cook meat in a broth for a few hours until the desired consistency is achieved.

Bak Kut Teh (Pork Ribs Tea) instructions

1. Bak Kut Teh herbs can be purchased from local Chinese herbal shop or super market. These herbs now comes with different brands. We mix a packet of ready made packet of mixed herbs in a sachet and picked some herbs from a local herbal shop for this. Some herbs make the soup black in color while some in light brown. Teo Chew BKT will be very light grey..
2. Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside..
3. Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes..
4. Put in the rest of the pork meat, garlic and ginger into the pot and boil for another 20 minutes. Add in salt and soy sauce and boil for another 10 minutes..
5. Turn off fire. Let the pot cool down and keep in the fridge overnight. Alternatively if you have a keep warm thermos pot you can keep in there. This overnight process will marinate the herbal soup and seasoning into the meat..
6. After overnight, boil the pot. When the pot is hot, add in sugar. Adjust to taste. The soup should taste little salty and sweet. Let it simmer in slow cook for 3 hours and serve. You can add in other optional items such as tofu pok, emoki mushroom or vege. Goes well with white rice and soy sauce with garlic and chili padi..

A typical dish found on Malaysian breakfast menus. It become famous out of the port town of Klang where it was traditionally served as a breakfast dish. Bak kut teh is a Chinese pork ribs soup cooked with many Chinese herbs, typically served with steamed white rice, you tiao (Chinese crullers), and Anyway, if you love bak kut teh and would like to gather the spices from scratch (not using expensive prepackage bak kut teh spices), this might be a. Bak kut teh means 'meat bone tea' in the Chinese Hokkien dialect. To be exact, the term 'bak' refers to pork.