Comments on: Bak Kut Teh Recipe (Pork Bone Tea Soup)

By: vivi

vivi — Tue, 07 May 2013 04:18:02 +0000

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.

By: Malaysia photo diary…aka Food Safari! « The Silver Lining

Malaysia photo diary…aka Food Safari! « The Silver Lining — Mon, 07 Jan 2013 02:04:14 +0000

[...] Bah kut teh – juicy pieces of pork spare rib cooked in a herbal soup and served with a bowl of steaming white rice [...]

By: Rasa Malaysia

Rasa Malaysia — Wed, 05 Sep 2012 16:12:15 +0000

About 3 cups.

By: Siobhan

Siobhan — Wed, 05 Sep 2012 13:41:42 +0000

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

By: Susan L

Susan L — Mon, 03 Sep 2012 22:44:52 +0000

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.

By: XueHong

XueHong — Sat, 14 Jul 2012 06:53:05 +0000

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?

By: Rasa Malaysia

Rasa Malaysia — Tue, 31 Jan 2012 05:08:19 +0000

If you use a bkt spice packet, you don’t need them.

By: presa1200

presa1200 — Tue, 31 Jan 2012 00:40:48 +0000

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?

By: Dolly

Dolly — Sun, 12 Jun 2011 04:20:13 +0000

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

By: mycookinghut

mycookinghut — Sat, 11 Jun 2011 17:41:25 +0000

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