Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, bak kut teh (pork ribs tea). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Bak Kut Teh (Pork Ribs Tea) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Bak Kut Teh (Pork Ribs Tea) is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few components. You can have bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
- Make ready Pork Soup Bone (Sin Guat)
- Take Pork Ribs (Pai Guat)
- Make ready Pork Shoulder (Jue Jiang)
- Make ready Pork Throttle (Jue Shaou)
- Make ready Chinese Herbs
- Get Sun Kee Ready Pack BKT
- Get Anglica Sinensis (Dong Guai)
- Take Solomons Seal (Yuk Juk)
- Prepare Codonopsis Root (Dong Sum)
- Get Rehmannia (Suk Dai)
- Make ready Star Anise
- Take Cloves
- Make ready Stick Cinnamon
- Take Fennel Seeds
- Get Black Dates
- Make ready Wolfberries
- Make ready Licorice Root (Kum Chou)
- Take Ingredients
- Prepare 3 Bulbs Smoke Garlic
- Take 3 Bulbs Normal Garlic
- Take 2 pcs thumb sized Ginger
- Prepare Seasoning
- Prepare 6 tbsp soy sauce
- Prepare 3 tsp rock salt
- Get 1 1/2 tsp crystal sugar
The version that seems a little more popular in. 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.
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.
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. This Bak Kut Teh recipe, or Pork Ribs Soup, is a traditional Singapore style dish commonly eaten for breakfast. It is deliciously meaty, peppery and so ultra comforting, and comes together quickly in the Instant Pot! 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.
So that’s going to wrap this up for this special food bak kut teh (pork ribs tea) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
