Bak Kut Teh Recipe (Pork Bone Tea Soup)
October 20th, 2006 39 Comments

Bak Kut Teh Recipe (Pork Bone Tea Soup)

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Bak Kut Teh Recipe


1 pack of pre-packed Bak Kut Teh herbs
1 lb of pork ribs
2 garlic bulbs (photographed above)
6 dried Shitake mushrooms (soaked and cut into halves)
A handful of tofu puffs


2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
1 tablespoon of oyster sauce
A few dashes of white pepper powder
Salt to taste


4-5 bird’s eyes chilies
1 tablespoon soy sauce
1 tablespoon Indonesian ABC sweet soy sauce


Heat up a clay pot of water until it boils (about 3 cups). Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and boils in low heat for about 1 – 2 hours. Add in the
seasoning and boil for another 5 minutes. Serve hot.

Cook’s Note:

Rasa Malaysia recommends pre-packed Bak Kut Teh herbs and spices from Veng Tatt Soon (荣德信) in Penang.

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39 comments... read them below or add one

  1. Chris says:

    I went to Penang 1st time in my life two weeks ago, and I didn’t have much time to eat around. Your article definitely gives me useful info about where I can eat during my next trip to Penang again. Thank you so much.

    Let’s exchange links. Do let me know if you are interested in a friendly link, thanks again.

  2. Adeline says:

    Bak Kut Tea, some vegetables, and rice, I can eat that for days.

  3. Chris says:

    The more I read this blog, the more I feel hungry… what a mouth-watering blog…keep up

  4. fooDcrazEE says:

    sayang, it’ll be good to blanch the pork ribs first. looks good but the shiitake mushroom will kill the herb taste. go slow on that. keep it up. make me drool….chuckle!

  5. Audrey Cooks says:

    Did u cart that claypot all the way from Penang? just curious … anyway, BKT ingredient is just like VISA card, don’t leave home without it!

    Hey Mike! I knew u were gonna say that! no mushroom in BKT eh?

  6. Rasa Malaysia says:

    Chris – that’s exactly my idea of food blogging, to make readers hungry! Just kidding. LOL.

    Foodcrazee – yes, I hear you, but I soaked the mushrooms for hours to get rid of the mushroomy taste…hmm, but I didn’t write it down on my recipe…gotta change that. ;)

    Audrey Cooks – No, we can actually find Claypot in the US, so I bought it here. Hehe.

  7. lucia says:

    you know, the only thing i like about bah kut teh is the soup! yep, never like all the other ingredients at all.

  8. Chris says:

    lucia, I agree with you. It’s the soup that drives me crazy.

  9. Rasa Malaysia says:

    Lucia and Chris,

    Correct! But I also like the Tofu Puffs, mushrooms, etc. I like it that with it goes so well with white rice…

  10. Chubbypanda says:

    I’ve always liked the Malaysian name for this dish. But I must disagree. It’s not Pork Bone Tea. It’s Pork Bone Awesomeness.

    - Chubbypanda

  11. Veron says:

    I was looking for this recipe ever since i saw it on chubby hubby’s site. Thanks!

  12. Anonymous says:

    Has anyone got any idea how can i get those spices in London? It’s my absoluty favourite dish – and just run out of bah kut tea! If you know where I can buy them or order them on line, please e-mail me on

  13. Anonymous says:

    Hi every one,

    I live in London. I miss Malaysian food very much. Could any one tell me where to get Malaysian Food in london. Specially Bak Kut Teh (Dark sauce). Yum Yum…

  14. fancy says:

    How lovely!Beautiful cake.
    How lovely!
    Your work is the Japanese is not very great!
    I have links to your site.
    We hope to link my site please.

  15. Anonymous says:

    Went to Kota Kinabalu for the very first time this past spring, one of my most memorable food was bak kut teh. Thanks for posting this recipe.

  16. saras says:

    This Bak Kut Teh sounds interesting. Thank you for sharing bak kut teh recipe with us all.

  17. Pete says:

    BKT taste good with you char kwai, yum yum.

  18. Lavv says:

    I just got back from Penang, I already miss Bak Kut teh. :(
    I’m going to have it for dinner tomorrow though! Yay!
    Where do you go for your Bak Kut Teh, I have to say that Zealand is very good.
    Also had a very good one in Cameron Highlands!

  19. Scotsman says:

    I am making Bak Kut Teh right now, but will turn it off before I go to bed and start again in the morning, it is already delicious, I can’t wait until it is ready.

    To the person in London who wants the herbs, go to Google put in Bak Kut Teh then look at what the Wikipedia link has to say about Bak Kut Teh herbs, then you can write them down and go out and find them at your local Asian market. The writer offers to sell them to us, but I don’t know if that means overseas?

    Mmmmm … the smell of this floating around my house is heavenly.

  20. I like to eat bak kut teh , but always eat will fat
    so how???

  21. Nicole says:

    Hi Rasa,

    I came across your site yesterday, and was impressed by your great photos of delicious Asian food. I am new in Singapore. I saw there were many BKT packets in the supermarket, but didn’t know which brand to choose. Could I get Veng Tatt Soon in Singapore? Which brand of BKT packet available in Singapore would you recommend? Thank you very much :-)

  22. apple santos says:

    where can I find bkt herbs?is it possible to produce it from scratch? im from the philippines.

    • Peter Pantry Raider says:

      If there is a Chinese herbal medicine shop in your area, you can ask them for the herbs for bak kut teh and they will get those herbs and wrap them up for you. You can ask for more dong guai herbs if you prefer a stronger fragrance.

      You will need to wrap them in muslin or cheese cloth 1st before putting them to the boil unless you don’t mind straining them.

      You can add fish balls or beef balls into the BKT.

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  24. Dwana Geml says:

    Extremely well-written. I like the conversational design used in writing this post a lot; usually it’s not my favorite but this one never loses connection with your reader.

  25. I really miss Bak Kut Teh… have a few packets of the Bak Hut Teh herbs.. time to make some ;)

  26. Dolly says:

    oh yummm definitely great for this weather.. its sooo cold ><

  27. presa1200 says:

    i saw other bak kut teh recipe calls for fresh sugarcane, fennel, dates, szechuan peppercorns, dried mandarin peels and luo han guo. do you think these ingredients will make bak kut teh tastes better?

  28. XueHong says:

    Hmm, can I just use a non-stick pot? I doubt I can carry claypot back to my accommodation. I know it be less yummy but I cant wait any longer before I can return home by the end of the year. If I am using non-stick pot, how long do I have to boil it?

    • Susan L says:

      Hi XueHong;
      I am a x-Malaysian, having been cooking this dish for the last 20+ years using normal cooking pot. Not claypot or non-stick pot. I had tried using claypot but do be very careful when using electric flat top stove, it cracked. Hope this helps.

  29. Siobhan says:

    Hi, may I know how much water do you add in?

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  31. vivi says:

    hi, which is the best prepacked herbs??

    my hb prefer the malaysia taste de.

    he claim he will vomit whenever he eat bkt in singapore.

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