yapyinwah@hotmail.com
📝 Short Introduction
Bak Kut Teh is a famous Malaysian herbal pork rib soup known for its deep peppery aroma, nourishing herbs, and tender fall-off-the-bone meat. Traditionally enjoyed with rice, youtiao (fried dough sticks), and soy sauce, this comforting dish is perfect for family meals or cold days. This authentic recipe brings restaurant-quality Bak Kut Teh straight to your home kitchen.
Ingredients
Method
👨🍳 Step-by-Step Instructions
Step 1 – Blanch the Pork
- Bring a pot of water to boil.
- Add pork ribs and boil for 5 minutes to remove impurities.
- Drain and rinse ribs under clean water.
Step 2 – Prepare the Soup Base
- In a large pot, add 2 liters fresh water.
- Add blanched pork ribs and garlic.
- Add all herbal ingredients or the herbal packet.
Step 3 – Season the Soup
- Add light soy sauce, dark soy sauce, oyster sauce, and sugar.
- Bring to a boil, then reduce heat to low simmer.
Step 4 – Slow Cook for Flavor
- Cover and simmer for 60–90 minutes until pork is tender.
- Skim off excess oil if needed.
Step 5 – Add Optional Ingredients
- Add mushrooms, tofu puffs, or vegetables.
- Simmer another 5–10 minutes.
Step 6 – Final Taste Adjustment
- Taste and adjust salt or soy sauce.
- Add extra crushed pepper for stronger aroma if desired.
🍚 How to Serve Bak Kut Teh
- Serve hot with steamed white rice.
- Side dishes: youtiao, preserved vegetables, chili garlic, dark soy sauce with chopped garlic.
- Best enjoyed fresh and piping hot.
💡 Cooking Tips
- Use spare ribs or pork belly ribs for richer soup.
- Crushing peppercorns releases stronger fragrance.
- Soup tastes even better the next day.
