Bak Kut Teh (肉骨茶)
肉骨茶 (Bak Kut Teh) is a popular Malaysian Chinese herbal soup dish made with pork ribs and a variety of Chinese herbs and spices. It is known for its rich and flavorful broth that is both comforting and nourishing.
Ingredients
- 1 kg pork ribs
- 10 cloves garlic, crushed
- 10 dried shiitake mushrooms
- 2 tbsp white peppercorns
- 5 slices ginger
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rock sugar
- 2 liters water
Instructions
- In a large pot, blanch the pork ribs in boiling water for 5 minutes. Drain and set aside.
- Combine the blanched pork ribs, garlic, shiitake mushrooms, white peppercorns, ginger, oyster sauce, dark soy sauce, light soy sauce, rock sugar, and water in the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork ribs are tender.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cup
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Bak Kut Teh with steamed white rice and a side of fried dough fritters for a complete meal.
Tips & tricks
For a more intense flavor, you can let the soup simmer for a longer period of time.
Cost
$20