Cuttlefish Bak Kut Teh Recipe

Bak Kut Teh recipe - At the very first taste of the piping hot cuttlefish Bak Kut Teh (served in a clay pot) , I was converted right there and then. Never mind the skeptics and nay-sayers, you just don’t know what you’re missing.

Course Main Course
Cuisine Malaysian
Keyword Cuttlefish Bak Kut Teh
Servings 4 people
Calories 45 kcal


  • 1/2 lb cuttlefish
  • 10 to fu puffs
  • 1/2 can button mushroom
  • few lettuce leaves


  1. Soak the cuttlefish in cold water with some baking soda (to get rid of the fishy smell) for 30 minutes.

  2. Rinse the cuttlefish with cold water and drain.

  3. Slit the body of the cuttlefish with shallow horizontal and vertical cuts so they curl up once cooked.

  4. 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.

  5. Transfer a big bowl of Bak Kut Teh broth into a claypot. Heat up the claypot and bring the broth to boil.

  6. Add the mushrooms, tofu puffs, and cuttlefish into the broth and boil for 5 minutes.

  7. Toss in the lettuce leaves and serve immediately.
Nutrition Facts
Cuttlefish Bak Kut Teh Recipe
Amount Per Serving (4 people)
Calories 45
% Daily Value*
Cholesterol 63mg21%
Sodium 211mg9%
Potassium 200mg6%
Protein 9g18%
Vitamin A 215IU4%
Vitamin C 3mg4%
Calcium 51mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.