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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, bak kut teh (pork ribs tea). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Check Out Top Brands On eBay. Bak Kut Teh (Pork Ribs Tea) is a Chinese herbal soup with dong gui known for its warming properties. This comforting dish is perfect for the colder months.

Bak Kut Teh (Pork Ribs Tea) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Bak Kut Teh (Pork Ribs Tea) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Get Pork Soup Bone (Sin Guat)
  2. Make ready Pork Ribs (Pai Guat)
  3. Get Pork Shoulder (Jue Jiang)
  4. Take Pork Throttle (Jue Shaou)
  5. Get Chinese Herbs
  6. Make ready Sun Kee Ready Pack BKT
  7. Get Anglica Sinensis (Dong Guai)
  8. Take Solomons Seal (Yuk Juk)
  9. Take Codonopsis Root (Dong Sum)
  10. Prepare Rehmannia (Suk Dai)
  11. Get Star Anise
  12. Take Cloves
  13. Make ready Stick Cinnamon
  14. Take Fennel Seeds
  15. Make ready Black Dates
  16. Take Wolfberries
  17. Make ready Licorice Root (Kum Chou)
  18. Take Ingredients
  19. Get 3 Bulbs Smoke Garlic
  20. Get 3 Bulbs Normal Garlic
  21. Make ready 2 pcs thumb sized Ginger
  22. Get Seasoning
  23. Take 6 tbsp soy sauce
  24. Take 3 tsp rock salt
  25. Take 1 1/2 tsp crystal sugar

Bak Kut Teh means Ribs Tea in Hokkien. Its origin came from Klang, Malaysia. Today in Klang and Kuala Lumpur, branched out many different taste and style of BKT. Bak Kut Teh is a popular meat dish in Malaysia and Singapore.

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.

It is a meat and pork rib dish cooked in a broth flavored with various Chinese medicinal herbs. The name is derived from the Chinese name 肉骨茶 spoken in the Hokkien dialect, which means 'Pork Ribs Tea.' Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to… The fall-off-the-bone pork ribs make for easy eating! It also goes great with chilli with dark soy sauce. HOW TO MAKE BAK KUT TEH?

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