Bak Kut Teh (Pork Ribs Tea)
Bak Kut Teh (Pork Ribs Tea)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, bak kut teh (pork ribs tea). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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 Teh (Pork Ribs Tea) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Bak Kut Teh (Pork Ribs Tea) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
  1. Get Pork Soup Bone (Sin Guat)
  2. Prepare Pork Ribs (Pai Guat)
  3. Make ready Pork Shoulder (Jue Jiang)
  4. Make ready Pork Throttle (Jue Shaou)
  5. Get Chinese Herbs
  6. Make ready Sun Kee Ready Pack BKT
  7. Prepare Anglica Sinensis (Dong Guai)
  8. Make ready Solomons Seal (Yuk Juk)
  9. Get Codonopsis Root (Dong Sum)
  10. Take Rehmannia (Suk Dai)
  11. Make ready Star Anise
  12. Prepare Cloves
  13. Take Stick Cinnamon
  14. Take Fennel Seeds
  15. Get Black Dates
  16. Take Wolfberries
  17. Get Licorice Root (Kum Chou)
  18. Take Ingredients
  19. Make ready 3 Bulbs Smoke Garlic
  20. Prepare 3 Bulbs Normal Garlic
  21. Take 2 pcs thumb sized Ginger
  22. Take Seasoning
  23. Make ready 6 tbsp soy sauce
  24. Take 3 tsp rock salt
  25. Get 1 1/2 tsp 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. It become famous out of the port town of Klang where it was traditionally served as a breakfast dish. Originating in Klang, just outside Kuala Lumpur in Malaysia, bak kut teh means 'pork bone tea'.

Instructions to make Bak Kut Teh (Pork Ribs Tea):
  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.

It's basically pork ribs and other cuts in a rich and complex broth of medicinal herbs. Most people make theirs using pre-packaged spice packs, which is fine, but I much prefer to make my own soup base. 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, popularly called Pork Rib Tea Soup, is a Singaporean recipe usually eaten in winter season. Learn how to make/prepare Bak Kut Teh by following this easy recipe.

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