Bah kut teh

Bah kut teh

Bak kut teh (肉骨茶) is a Chinese pork rib dish cooked in broth popularly served in Malaysia. The dish consists of pork ribs stewed with a mixture of fragrant herbs and spices such as garlic, star anise, dang gui and Tong sum. The name literally translates from hokkien (Chinese dialect) as “meat bone tea”, often served with you char kueh (油條) and cut chilies & minced garlic in soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) and best go with hot steamed rice.

There are a number of claims for the invention of the dish and I more into the one saying that the dish was invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health. But no matter what its origin really is, it tastes good is undoubtable.



Servings/Yields: 4 | Prep Time: ~15 Minutes | Cook Time: ~1.5 Hours

1 pack of pre-packed Bak Kut Teh herbs (can be found in Asian specialty stores)
1½ kg of pork ribs wash and cleaned (can be replaced with Vegan meat/gyros)
8 pieces garlic cloves with skin on
6 dried Shitake mushrooms (soaked and cut into halves)
8 pieces of sliced tofu (optional)
8 pieces of baby corn (optional)
A handful of Enokitake (optional)
A handful of Lettuce

4 tablespoons light soy sauce
2 tablespoons dark soy sauce
Salt to taste

1 chilli, finely sliced
1 piece garlic clove, finely minced
1 tablespoon light soy sauce
½ tablespoon dark soy sauce

1. Heat up a pot of 2800ml water until it boils
2. Add in pre-packed Bak Kut Teh herbs, garlics, pork ribs, mushrooms, tofu and the seasoning
3. Boils in high heat for about 15 minutes. Turn to medium heat for another 40 minutes
4. Taste and season accordingly if see need
5. Continue under low heat for 5~10 minutes until meat is tear
6. Add in baby corn, enokitake, lettuce. Turn on high heat until it become boil again.
7. Serve hot with rice and condiment

bon appétit!

If you are in Poland and would like to give it a bite, you can order at my EATAWAY

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