Brief Bak Kut Teh Recipe Information
Origin Country: Malaysia/Singapore
Number of Servings: 4 servings
Number of Calories: Approximately 450 calories per serving
Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Keywords: Bak Kut Teh, pork rib soup, herbal soup, Malaysian cuisine, Singaporean cuisine
Bak Kut Teh Recipe Ingredients
- 1 kg pork ribs, cut into individual ribs
- 2 liters water
- 6 cloves garlic, whole and unpeeled
- 5 slices ginger
- 2-3 pieces star anise
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon black peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Fried dough sticks (you tiao) (optional)
- Cooked white rice (for serving)
Step-by-Step Guide on Cooking Bak Kut Teh Recipe
- Prepare the Ingredients: Rinse the pork ribs under cold water and pat dry with paper towels. Crush the garlic cloves slightly to release their flavor.
- Blanch the Pork Ribs: Bring a pot of water to a boil and blanch the pork ribs for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
- Prepare the Broth: In a large pot, bring 2 liters of water to a boil. Add the blanched pork ribs, garlic, ginger, star anise, cinnamon stick, cloves, and black peppercorns.
- Season the Broth: Add the soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, and sugar to the pot. Stir to combine and bring the mixture to a boil.
- Simmer the Soup: Once the broth is boiling, reduce the heat to low and let it simmer for about 2 hours, or until the pork ribs are tender and the flavors have melded together. Skim off any foam or impurities that rise to the surface during simmering.
- Adjust Seasoning: Taste the broth and adjust the seasoning with salt as needed.
- Serve: Ladle the Bak Kut Teh into bowls, ensuring each serving has a good amount of ribs and broth. Garnish with fresh cilantro or parsley. Serve hot with fried dough sticks (you tiao) and cooked white rice on the side.
Additional Tips
- Herbal Mix: Some recipes use pre-packaged Bak Kut Teh herbal mixes available in Asian grocery stores for added convenience and authentic flavor.
- Enhancing Flavor: For a richer flavor, let the soup sit overnight and reheat before serving. The flavors will deepen and meld beautifully.
- Side Dishes: Bak Kut Teh is often enjoyed with simple side dishes such as pickled vegetables or a small dish of soy sauce with chopped chili.
- Vegetarian Version: To make a vegetarian version, replace pork ribs with mushrooms and use vegetable broth instead of water.
FAQs on Bak Kut Teh Recipe
What is the origin of Bak Kut Teh?
Bak Kut Teh originated from the Chinese community in Malaysia and Singapore, traditionally enjoyed as a breakfast dish by laborers to boost energy for the day.
Can I use other cuts of pork for Bak Kut Teh?
Yes, you can use other cuts such as pork belly or trotters. However, pork ribs are preferred for their balance of meat and bone, which adds to the broth’s flavor.
How do I make the broth more herbal?
Adding Chinese herbs like dang gui (angelica root), dong quai, or goji berries can enhance the herbal flavor of the broth. Pre-packaged herbal mixes are also available for convenience.
Is Bak Kut Teh gluten-free?
The traditional recipe uses soy sauce, which contains gluten. To make it gluten-free, use tamari or gluten-free soy sauce.
Can I cook Bak Kut Teh in a slow cooker?
Yes, you can cook Bak Kut Teh in a slow cooker. Combine all ingredients and cook on low for 6-8 hours or until the pork ribs are tender.
What should I do if the broth is too salty?
If the broth is too salty, add more water to dilute it. Adjust the other seasonings accordingly to maintain the balance of flavors.
Can I freeze Bak Kut Teh?
Yes, Bak Kut Teh can be frozen. Store the soup in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What type of rice is best served with Bak Kut Teh?
Steamed jasmine rice is typically served with Bak Kut Teh, but you can also enjoy it with brown rice or other varieties of your preference.