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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bak kut teh (pork ribs tea). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Bak Kut Teh (Pork Ribs Tea) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Bak Kut Teh (Pork Ribs Tea) is something that I have loved my whole life.

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.

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

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

Bak Kut Teh is one of the very popular dishes that people must try when they come to Singapore (Malaysia also has its own version, of course!). The name is literally translated as 'Meat Bone Tea', but the name is rather misleading because Bak Kut Teh does not actually contain any tea at all, it is. 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.

Steps 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.

This pork ribs soup is intensely flavorful. A concoction of spices like peppercorn, salt, star anise, cloves, cinnamon, and lots of garlic And if you are familiar with Bah Kut Teh, you probably know that there are two versions of this Chinese spare ribs soup. The version that seems a little more popular in. 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.

So that is going to wrap it up for this exceptional food bak kut teh (pork ribs tea) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!