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.
味道這一回事，很是個人，沒有絕對。
一個地方，北、中、南，總會因為區域上、族群上的差異，而導致同一個食物，有了不同的風味。
「肉骨茶」，隔一個海峽，它，潮州派，顏色較淺，有較重的胡椒味。另一邊的海峽，它，福建派較為盛行，顏色較深（用上了“老抽”，所谓的黑酱油作調味），有較重的藥材味。
然後，家家又有自己的喜愛偏方調整。所以，如果你google“肉骨茶”，你看到的，個個相似又個個有差異。
哪個最道地？每個人家鄉的，都會是印象最深刻的那一味。
哪個最不道地？只要食物的精神被呈現出來了，就，對了。反之，讓不知情的人誤解了那食物，是對食物的不敬。
肉骨茶的基本精神是什麼？
中藥、香料、大蒜及肉排等，熬製成藥材肉骨湯，隨個人地方喜愛，加入其它食材如貢丸、生菜。吃時，伴一碗白飯（有些地方也有芋頭飯的選擇）、再來一碗油條蘸湯來吃。
佐料是醬油、黑酱油、紅辣椒和蒜蓉搭配一起（當然，也可以依個人喜好少放些或多放些這個那個），可以沾肉吃，也可以拌飯。
飲料方面，配茶可以解油膩，但要配其它飲料也無不可。
為何如此？因為這樣的它，即能夠驅寒暖胃、也能消除疲勞，而且開胃又豐富。
RECIPE
Servings/Yields: 4 | Prep Time: ~15 Minutes | Cook Time: ~1.5 Hours
Ingredients
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
[Seasoning]
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
Salt to taste
[Condiment]
1 chilli, finely sliced
1 piece garlic clove, finely minced
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
Method
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
smacznego!
bon appétit!
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If you are in Poland and would like to give it a bite, you can order at my EATAWAY