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 have Bak Kut Teh (Pork Ribs Tea) using 25 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bak Kut Teh (Pork Ribs Tea)

Prepare of Pork Soup Bone (Sin Guat).
You need of Pork Ribs (Pai Guat).
It's of Pork Shoulder (Jue Jiang).
You need of Pork Throttle (Jue Shaou).
Prepare of Chinese Herbs.
It's of Sun Kee Ready Pack BKT.
It's of Anglica Sinensis (Dong Guai).
Prepare of Solomons Seal (Yuk Juk).
It's of Codonopsis Root (Dong Sum).
You need of Rehmannia (Suk Dai).
Prepare of Star Anise.
You need of Cloves.
It's Stick of Cinnamon.
It's of Fennel Seeds.
You need of Black Dates.
You need of Wolfberries.
You need of Licorice Root (Kum Chou).
Prepare of Ingredients.
It's 3 of Bulbs Smoke Garlic.
You need 3 of Bulbs Normal Garlic.
It's 2 pcs of thumb sized Ginger.
It's of Seasoning.
Prepare 6 tbsp of soy sauce.
You need 3 tsp of rock salt.
It's 1 1/2 tsp of crystal sugar.

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. 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!).

Bak Kut Teh (Pork Ribs Tea) step by step

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..
Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside..
Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes..
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..
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..
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..

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. Pork soup bone (sin guat), pork ribs (pai guat), pork shoulder (jue jiang), pork throttle (jue shaou), chinese herbs, sun kee ready pack bkt, anglica sinensis (dong guai), solomons seal (yuk juk), codonopsis root (dong sum), rehmannia (suk dai), star anise, cloves, stick cinnamon. Bak kut teh means 'meat bone tea' in the Chinese Hokkien dialect. To be exact, the term 'bak' refers to pork. That is the meat which is originally used in the broth.