Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, bak kut teh (pork ribs tea). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Bak Kut Teh (Pork Ribs Tea) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Bak Kut Teh (Pork Ribs Tea) is something that I’ve loved my entire life.
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. 'Bak Kut Teh' is an amazing broth based dish using pork and multiple Chinese herbs. When translated, it brings the meaning of pork bone tea.
To begin with this particular recipe, we have to prepare a few ingredients. You can have bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
- Make ready Pork Soup Bone (Sin Guat)
- Get Pork Ribs (Pai Guat)
- Get Pork Shoulder (Jue Jiang)
- Prepare Pork Throttle (Jue Shaou)
- Get Chinese Herbs
- Prepare Sun Kee Ready Pack BKT
- Make ready Anglica Sinensis (Dong Guai)
- Make ready Solomons Seal (Yuk Juk)
- Prepare Codonopsis Root (Dong Sum)
- Take Rehmannia (Suk Dai)
- Take Star Anise
- Make ready Cloves
- Get Stick Cinnamon
- Take Fennel Seeds
- Prepare Black Dates
- Prepare Wolfberries
- Take Licorice Root (Kum Chou)
- Take Ingredients
- Prepare 3 Bulbs Smoke Garlic
- Get 3 Bulbs Normal Garlic
- Take 2 pcs thumb sized Ginger
- Take Seasoning
- Get 6 tbsp soy sauce
- Make ready 3 tsp rock salt
- Get 1 1/2 tsp crystal sugar
A concoction of spices like peppercorn, salt, star anise, cloves, cinnamon, and lots of garlic And if you are familiar with Bah Kut Teh, you probably know that there are two versions of this Chinese spare ribs soup. The version that seems a little more popular in. 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. 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!).
Instructions 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. 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. On the streets of Kuala Lumpur, you'll easily spot countless food stalls serving Bak-kut-teh to crowds of patrons late into the night. Combine Chinese herbal spices and cook meat in a broth for a few hours until the desired consistency is achieved.
So that’s going to wrap this up for this exceptional food bak kut teh (pork ribs tea) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
