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.

Bak Kut Teh (肉骨茶)

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

  1. In a large pot, blanch the pork ribs in boiling water for 5 minutes. Drain and set aside.
  2. 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.
  3. Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork ribs are tender.
  4. 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