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Cuttlefish Bak Kut Teh Recipe
Ingredients:
1/2 lb cuttlefish
10 tofu puffs
1/2 can button mushroom
A few lettuce leaves
Method:
- Soak the cuttlefish in cold water with some baking soda (to get rid of the fishy smell) for 30 minutes.
- Rinse the cuttlefish with cold water and drain.
- Slit the body of the cuttlefish with shallow horizontal and vertical cuts so they curl up once cooked.
- Heat up a small pot of water and bring it to bowl. Drop the cuttlefish into the boiling water and as soon as they curl up, remove it from the stove, drain the water, and set aside.
- Transfer a big bowl of Bak Kut Teh broth into a claypot. Heat up the claypot and bring the broth to boil.
- Add the mushrooms, tofu puffs, and cuttlefish into the broth and boil for 5 minutes.
- Toss in the lettuce leaves and serve immediately.
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Klang has the BEST Bak kut Teh!!! Wrong spelling leh! Klang is near Port Klang. Look it up! Sorry the klangnite spirit in me is speaking. There people start having bak kut Teh at 8am! Cos by 10am it’s all gone!!
Hi Chloe – which Klang BKT would you recommend? What is the best?
Thank you for posting.
by the way do you know how to make original Bak Kut Teh? not with cuttlefish?
I’ve never tried it before but I’d like to know how to make it.
I’m going to go Malaysia but before I go there I just want to make it in my country.
If you know the recipe please send it to me.=)
Bee, I m not a fan of cuttle fish, but love your clay pot. Did you get it in USA? Where can I find it? Found some online, but were expensive.