Bak Kut Teh 肉骨茶 – My Home Recipe

BKT short for Bak Kut Teh is Singapore's Famous Peppery Pork Soup but there are many other varieties offered in the region - Kuala Lumpur or simply KL Bak Kut Teh and Pasang Dry Bkh Kut Teh, to name a few.

BKT short for Bak Kut Teh is Singapore’s Famous Peppery Pork Soup but there are many other varieties offered in the region – Kuala Lumpur or simply KL Bak Kut Teh and Pasang Dry Bkh Kut Teh, to name a few.

Here’s my take on this dish…

American Spare Ribs1©BondingTool

Clean and Scald Ribs in hot boiling water. Rinse well and drain dry.

American Spare Ribs2©BondingTool

Whole Bulb of Garlic with Skin, bashed lightly.

Bah Kut Teh American Spare Ribs©BondingTool

American Spare Ribs with Enoki (Golden) Mushrooms.

Above is Dried Preserved Vegetables, Chye Buay 菜尾, that we usually use some of the BKT stock to stew for an hour with Garlic, and served as a side dish.

Above is Dried Preserved Vegetables, Chye Buay 菜尾, that we usually use some of the BKT stock to stew for an hour with Garlic, and served as a side dish.

Garlic3©BondingTool

Garlic Bulbs.

Bak Kut Teh American Spare Ribs Golden Mushrooms©BondingTool

Bak Kut Teh American Spare Ribs Golden Mushrooms

Star Anise Black Peppercorns Spices3©BondingTool

Star Anise and whole Black Peppercorns.

You Tiao3©BondingTool

Chinese Cruellers – You Tiao – You Char Kway – Yao Zhar Kuai – Char Kueh.

You Tiao6©BondingTool

You Char Kway or Youtiao 油条

Bah Kut Teh Spices1©BondingTool

Do not tear open the sachet inside the Bah Kut Teh Spices – it’s like powdered Bouquet Garni.

5 Spice Powder©BondingTool

5-spice Powder.

Bah Kut Teh Recipe
Ingredients:
1kg Pork/Spare Ribs (my Muslim friends substitute with Chicken and called it Chicku Teh).
1 whole bulb Garlic, bashed lightly (with or without skin, I use skin on).
1 packet Bah Kut Teh Spice (do not tear open the sachet of muslin bag, this bag contains salt).
1 Star Anise.
1-2 teaspoons Black or White Peppercorn (I had black ones in Melbourne).
¼ pinch 5-Spice Powder.
¼ pinch White Pepper Powder.
1 teaspoon *Dark Soy Sauce (only to be added after cooking is done).

Method:
1. Wash and scald pork ribs in boiling hot water for 5 minutes.
2. Put all the ingredients (except the *dark soy) in a tall stockpot and fill with 1.5 litres hot water and simmer for 45 minutes to an hour on medium low heat. Skim off excess oil in soup if desired.
3. Remove the sachet of spices. Add the dark soy for colour.
4. If using the optional additions below, just pour the boiling soup onto the golden mushrooms or tang oh and serve with You Tiao and/or steamed Thai Jasmine rice.
5. Serve with some red cut chillies and dark soy sauce for dipping the ribs.
6. Garnish with some chopped Coriander Leaves, if you like.

Optional additions:
Enoki Golden Mushrooms
Tang Oh (I think it’s called Broad Leaf Garland Chrysanthemum)
Deep-fried Bean Puffs (Taupok)

Ingredients in 5-Spice Powder:
Fennel 50%
Star Anise 25%
Ginger 15%
Cinnamon 5%
Cloves 5%

Happy cooking 🙂

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Comments
2 Responses to “Bak Kut Teh 肉骨茶 – My Home Recipe”
  1. Janet Rörschåch says:

    Sam! Love the look of this recipe. Have you tried Tamari? It’s gluten-free where soy is not. I see you used dark soy. From a flavor perspective, is it more intense than regular soy? I’ve bookmarked this and will give it a try. Maybe today, because it’s a bit old and rainy. Thank you!

    • Sam Han says:

      I haven’t use Tamari. It’s a traditional recipe I follow. Dark soy’s taste is a little different (also less salty) from light soy besides the colour. Amount of dark soy added is to your liking for visual enhancement. If you do not have dark soy then forgo it. The package already contains salt so no point adding light soy which is salty.

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