Bak Kut Teh – Herbal Soup

Bak ku teh is a popular dish in Singapore and Malaysia that is made with pork ribs and a flavorful broth. The name "bak ku teh" literally means "meat bone tea," and refers to the fact that the dish is traditionally served with Chinese tea.

What is bak-ku-teh?

Bak ku teh is typically enjoyed for breakfast or lunch, and is often served in a communal style, with diners sharing a large pot of broth and ingredients. It is known for its comforting and satisfying flavor, and is a popular choice for diners looking for a hearty and filling meal.

I first looked to make Bak Kut Teh by purchasing all of the individual herbs. I quickly found that the herbs used vary depending on the recipe and some of them are very difficult to source. An easy option is to use a reputable brand like the “A1 brand” i used in the video. If you are in a place with a Chinese medicine shop you can also as for a Bak Kut Teh mix that they will make up for you. The second major part of the Bak Kuh Teh is the garnish, a lot of them can be substituted but you definitely need mushrooms, some greens and tofu puffs. For the pork i prefer the spare ribs which do have a little less meat but a much richer flavour which adds to the flavour of the broth.

Substitutions

When making Bak Kut Teh, it can be challenging to find all of the traditional ingredients that are commonly used in Singapore and Malaysia. However, with some substitutions, it is possible to create a delicious and authentic dish.

If Wolfberries are not available, they can be replaced with goji berries or a few raisins to add sweetness.

For the greens, while round cabbage was used in the recipe, Bok Choi or lettuce can be used as a more traditional option.

When it comes to tofu, fried tofu cubes can be used if tofu skin or puffs are not available like I used in the video.

EQUIPMENT

Slow Cooker or Big Pot

INGREDIENTS

Soup

1 kilo Pork Ribs

8 pieces Garlic

2 tbsp Black soya sauce

4 tbsp Light soya sauce

2 tbsp Oyster sauce

1 tsp Salt

2 tsp Sugar

1 tsp Pepper

1 tbsp Wolfberries

1 litre Water

1 35g sachet A1 Soup Spices

Garnish

Assorted Mushrooms

Youtiao Fried Dough

Cabbage or Greens- I used round cabbage but Bok Choi or lettuce is more traditional

Tofu I usually used tofu skin or puffs, but due to availability I used fried tofu cubes

INSTRUCTIONS

Bring a pot of 2 liters of water to a simmer. Add the bones and blanch them for 5-10 mins. Remove the bones and discard the water. This step helps to remove any blood and give a clear, well flavored soup.

Clean the saucepan and add all other soup ingredients to the pan. Cover a bring to a simmer. Keep the pot at a simmer for 1 hour or until ribs are tender. Remove the lid and continue to cook until the soup is reduced to your taste.

Add the vegetables, tofu and mushrooms to the pan 5-10 minutes before serving or blanch them separately. Serve in a bowl, garnished with the sliced youtiao.