Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, bak kut teh (pork ribs tea). One of my favorites. This time, I will make it a little bit tasty. This will be really 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 current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Bak Kut Teh (Pork Ribs Tea) is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
- Get Pork Soup Bone (Sin Guat)
- Make ready Pork Ribs (Pai Guat)
- Make ready Pork Shoulder (Jue Jiang)
- Make ready Pork Throttle (Jue Shaou)
- Take Chinese Herbs
- Prepare Sun Kee Ready Pack BKT
- Get Anglica Sinensis (Dong Guai)
- Prepare Solomons Seal (Yuk Juk)
- Make ready Codonopsis Root (Dong Sum)
- Prepare Rehmannia (Suk Dai)
- Prepare Star Anise
- Take Cloves
- Get Stick Cinnamon
- Get Fennel Seeds
- Take Black Dates
- Take Wolfberries
- Get Licorice Root (Kum Chou)
- Prepare Ingredients
- Get 3 Bulbs Smoke Garlic
- Make ready 3 Bulbs Normal Garlic
- Take 2 pcs thumb sized Ginger
- Get Seasoning
- Get 6 tbsp soy sauce
- Take 3 tsp rock salt
- Take 1 1/2 tsp 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.
Steps to make Bak Kut Teh (Pork Ribs Tea):
- 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.
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.
So that’s going to wrap it up with this special food bak kut teh (pork ribs tea) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
