bak kut teh

Bak Kut Teh (Pork Ribs Tea) is a Chinese herbal soup with dong gui known for its warming properties. This comforting dish is perfect for the colder months.

Bak Kut Teh (Pork Ribs Tea)

water ((2.5 liters))

Bak Kut Teh herbs ((rinsed and drained))

Angelica Sinensis (/ Dong Gui (rinsed and drained))

Chinese mushrooms (/ shitake mushrooms

vegetable oil

garlic ((separated but not peeled))

lbs baby back ribs (or pork ribs,

tbsp dark soy sauce

rock sugar ((10 grams))

Salt (to taste)

tofu

tofu skin knots ((rinsed, soaked

berries

Bring water in a large pot to a boil.

Place all bak kut teh herbs, except for spice sachet, Solomon’s seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.

When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.

Heat vegetable oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.

Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.

Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.

Discard muslin filter bag and spice sachet.

Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.

Singapore Teochew Bak Kut Teh is a version of pork ribs tea with a clear garlicky and peppery broth. Only a few ingredients and very easy to prepare.

Singapore Teochew Bak Kut Teh

mushrooms

lbs pork ribs

water ((2.9 liter))

sachets bak kut teh spices

garlic ((rinse but do not separate))

tsp white peppercorns ((smashed))

Wash and soak dried mushrooms in hot water for 30 minutes. When rehydrated, drain, and cut off stalks.

Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4 to 5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.

Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.

Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.

Add salt to taste. Turn off stove.

Serve with steamed rice, yew char kway (a.k.a. as you tiao or Chinese crullers), cut chilies and minced garlic in soy sauce.

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Bak Kut Teh (Pork Ribs Tea)

Singapore Teochew Bak Kut Teh

Top 2 bak kut teh recipes from across the web

The most viewed bak kut teh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bak Kut Teh (Pork Ribs Tea)

Singapore Teochew Bak Kut Teh

The most viewed bak kut teh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine