Bak Kut Teh
Bak Kut Teh is a Malaysian herbal soup dish made with pork ribs and Chinese herbs. Traditionally made in a claypot, this homemade recipe is easy, authentic and hearty.
Servings: 4 people
Calories: 260kcal
Ingredients
- 4 cups water
- 1 pack pre-packed Bak Kut Teh herbs
- 2 heads garlic
- 1 lb (500g) pork ribs, cut into pieces
- 6 dried shitake mushrooms soaked and cut into halves
- 1 cup tofu puffs cut into halves
Seasoning:
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 dashes white pepper powder
- salt to taste
Dipping Sauce:
- 4-5 bird's eyes chilies or Thai chilies sliced
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon Indonesian ABC sweet soy sauce
Instructions
- Add the water in a big claypot (preferred) or soup pot and bring it to boil. Add the garlic, Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and simmer on low heat for about 1 - 2 hours.
- Mix all the ingredients in the Dipping Sauce together. Transfer to a small condiment bowl.
- Add in all ingredients in Seasoning and simmer for another 10 minutes. Serve immediately with the Dipping Sauce.
Notes
Rasa Malaysia recommends pre-packed Bak Kut Teh herbs and spices from Veng Tatt Soon (荣德信) in Penang.
Nutrition
Serving: 4people | Calories: 260kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 1107mg | Fiber: 1g | Sugar: 4g