Recipe of Favorite Bak Kut Teh (Pork Ribs Tea)

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, and also in neighbouring areas like Indonesia in Riau Islands and Southern Thailand.

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.

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, bak kut teh (pork ribs tea). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Bak Kut Teh (Pork Ribs Tea) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. 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, and also in neighbouring areas like Indonesia in Riau Islands and Southern Thailand.

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

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..

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. Pork bone tea soup or in a hokkian dialect known as bak (meat) kut (bone) teh (tea) usually is made of meaty pork ribs simmered in a broth brewed with Chinese herbs for hours. The color of the soup may be darker or lighter, depending on the herbs used. This is may favorite food since I was a little kid.

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