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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bak kut teh (pork ribs tea). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Bak Kut Teh (Pork Ribs Tea) is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular 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 cook it.

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

Bak Kut Teh, translated as Pork Bone Tea is a popular dish in Singapore. It is a simple, yet savory soup made of only a few ingredients; pork ribs, garlic. 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.

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 become famous out of the port town of Klang where it was traditionally served as a breakfast dish. Bak kut teh, a Chinese pork soup dish, is one of the must-try foods in Singapore. This dish is usually coupled with tea in a belief that tea will help dissolve large amount of fat in the soup. In Singapore, there are two styles of Bak kut teh served - Teochew style and Klang style. 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.

So that is going to wrap this up with this exceptional food bak kut teh (pork ribs tea) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!