Bak Kut Teh

Name: Bak Kut Teh
Cook time: 130 min
Total time: 130 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 0.8 kg Pork Spare Ribs, cut into 5–6 cm pieces; 2 l Water; 2 Garlics, whole bulbs, unpeeled, lightly crushed; 3 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 20g Rock Sugar; 1 tsp Salt, adjust to taste; 10g Dried Angelica Root (Dang Gui); 15g Codonopsis Root (Dang Shen); 15g Solomon's Seal Rhizome (Yu Zhu / Yuk Chuk); 1 tbsp Goji Berries (Kei Chi); 1 piece of Dried Tangerine Peel (Chen Pi); 2 Star Anises; 1 stick of Cinnamon Stick (Cassia); 4 Cloves; 1 tsp Fennel Seeds; 1 tsp White Peppercorns; 5g Licorice Root (Gan Cao); 8 Dried Shiitake Mushrooms, soaked and trimmed; 12 Tofu Puffs; 100g Dried Bean Curd Sticks (Fu Zhu), soaked and cut; 2 Scallions, finely sliced; Some Fresh Cilantro, chopped; 2 Red Chilies, sliced; 2 tbsp Dark Soy Sauce, for dipping; 4 bowls of Jasmine Rice, steamed; 2 sticks of You Tiao

Bak Kut Teh is a comforting, aromatic pork rib soup simmered long and slow with an array of Chinese medicinal herbs and warm spices. The broth is silky and deeply savory, studded with tender ribs, rehydrated shiitake, tofu puffs and bean curd sticks — best enjoyed with steaming rice and crisp you tiao for dipping. It’s a restorative, family-style dish that balances herbal fragrance with a hint of sweetness and soy richness.

Bak Kut Teh is a comforting, aromatic pork rib soup simmered long and slow with an array of Chinese medicinal herbs and warm spice... Show more

Traditional Malaysian Recipe

Health Grade

C · Balanced

Time

2 hrs

Price

2,96 €

Calories

1003 kcal

one pot

high protein

low sugar

comfort food

Method

Prep everything

Rinse the Dried Angelica Root (Dang Gui), Codonopsis Root (Dang Shen), Solomon's Seal Rhizome (Yu Zhu / Yuk Chuk), Goji Berries (Kei Chi), Dried Tangerine Peel (Chen Pi), Star Anise, Cinnamon Stick (Cassia), Cloves, Fennel Seeds, White Peppercorns, and Licorice Root (Gan Cao) quickly under the tap, then drain them well. Lightly crush the peppercorns with the flat side of a knife and tear the tangerine peel into a few pieces so the broth picks up more aroma. Soak the Dried Shiitake Mushrooms and Dried Bean Curd Sticks (Fu Zhu) in some of the Water until softened, then trim the mushroom stems and cut the bean curd sticks into bite-size pieces. Slice the Scallion thinly, chop the Fresh Cilantro, thinly slice the Red Chilies, and cut the You Tiao into shorter lengths. Set the Tofu Puffs aside for later.

Simmer the broth

Put the Pork Spare Ribs, the remaining water, and the lightly crushed Garlic bulbs into a large pot. Bring it to a boil over medium-high heat, skim off the gray foam, then stir in the Light Soy Sauce, Dark Soy Sauce, and Rock Sugar. Add the rinsed herbs from the first step, lower the heat to a bare simmer, and cook uncovered for 90 minutes until the ribs are tender and the broth smells rich and herbal.

Finish the soup

Add the softened mushrooms, tofu puffs, and bean curd sticks, then simmer for 15 minutes more so they soak up the broth. Taste the soup and season with the Salt a little at a time until it tastes rounded and savory.

Steam the rice

While the soup finishes, steam the Jasmine Rice for 20 minutes until it is hot and fluffy. Keep it covered once it is done so it stays warm for serving.

Serve the bowls

Ladle the bak kut teh into bowls and finish each one with the sliced scallion, chopped cilantro, and red chilies. Serve it hot with the steamed jasmine rice, the you tiao, and a small dish of dark soy sauce for dipping.