Home Kitchen Recipe | Bak Kut Teh Pork Ribs Herbal Soup

Written by Shirley T Thursday, 29 October 2009 07:43

Bak Kut Teh, is literally translated as ork !ibs Tea" But # think it is $ore $eanin%&ul to be called ork !ibs 'erbal Sou( to detail this )alaysia*Sin%a(ore s(ecialty" The $outh+,aterin% -hinese sa.ory sou( is $ade &ro$ (ork ribs ,hich is si$$ered in a collection o& -hinese herbs &or se.eral hours" #t is also ser.ed ,ith ,hite rice or ya$ rice, /yu cha kui/ 0&ried dou%h stick1, &resh ra, %arlic and oyster+sauced ice+ber% lettuce" ork ribs herbal sou( a"k"a" Bak Kut Teh Bak Kut Teh is a (o(ular dish a$on% South+2ast 3sia -hinese but sur(risin%ly, not a$on% the ty(ical -hinese in -hina" 3ccordin% to Wiki(edia, Bak Kut Teh ,as &irst introduced to )alaya in 49th century by the coolies &ro$ -anton or 'on% Kon% as they ate to %ain ener%y" That/s a bit o& the history" 3nd ho, Bak Kut Teh is (re(ared5 6sually back in $y ho$e country, $y $o$ ,ould %et a (ack o& herbs &ro$ -hinese $edicinal hall" They are later ,ra((ed usin% a ,hite linen and (ut in ,ater to si$$er ,ith (ork ribs" #n $y situation, # usually (urchase a (acket o& 34 Bak Kut Teh &ro$ %rocery store in )alaysia and then si$$er ,ith (ork ribs &or an hour or t,o" On the other hand, li.in% here in 3ustin $eans # need to ration $y /i$(orted/ (aste*in%redients" This is $y second atte$(t o& cookin% Bak Kut Teh" Ob.iously, this round # ,as .ery satis&ied" erha(s, # deser.ed a little credit on both i$(ortant criteria + the &la.or*taste and the (resentation" #n addition, # (re(ared $y ho$e+$ade $eat balls to be added into the sou(" While in $y &irst atte$(t, # did not ha.e s,eet soy sauce and there&ore the color o& the sou( ,as in li%hter shade 0not dark1 ,hich so$eho, did not (ercei.e to be a(((ealin% e.en thou%h the taste o& it ,as (retty $uch the sa$e" !ead on ho, did # $ess u( ,ith $y cookin% lab"""

So &ar, 34 is the best (acked Bak Kut Teh s(ices7 Ingredients 0Ser.in% &or 41 2*3 (ound (ork ribs + lar%e cut 4 cu( ,ater 40+42 clo.e %arlic 4 (acket Bak Kut Teh s(ices 0# used 34 brand + $ade in )alaysia1 2 cu( cabba%e + lar%e s8uared 9 (iece black $ushroo$ + i$$ersed in ,ater &or an hour, cut into 4 each 0o(tional1 4 cu( baby corn 0o(tional1 2 tbs( s,eet soy sauce 0# used 3B- brand + $ade in #ndonesia1 4 tbs( li%ht soy sauce 4 tbs( oyster sauce 3 (inch o& salt So$e s(rin% onion 0scallion1 + cho((ed Salt and sauces To (re(are the $eat balls 4*3 (ound %round (ork + to (re(are $eat balls 4 tbs( soy sauce 4 tbs( oyster sauce 4 ts( corn starch :ash o& salt ; (e((er Method 4" )arinate the %round (ork ,ith soy sauce, oyster sauce, salt*(e((er and corn starch &or an hour" #n%redients + (ork and 34 Bak Kut Teh s(ice 2" !inse the (ork ribs" 3" lace ,ater into a sauce(an" Brin% it to boil" 4" 3&ter the ,ater is boiled, add in the %arlic, (ork ribs and a (acket o& 34 Bak Kut Teh s(ices"

6se 2 s(oons to $ake the $eat ball and roll into the sou( %ently" The $eat ball is %oin% into hot sou( 9" Turn to $ediu$ heat" ut in cabba%e and si$$er &or an hour" 3dd so$e cabba%es <" Stir occasionally" 7" 3dd in dark s,eet soy sauce, li%ht soy sauce and oyster sauce" =" Si$$er &or another 9 $inutes and turn o&& the heat" 3l$ost ready"" 9" :ash so$e (e((er i& you like" 40" Ser.e hot and %arnish ,ith so$e cho((ed s(rin% onion" Bon 3((etit7

)outh ,aterin%"""Bak Kut Teh

>oin% ,ell ,ith (lain rice or ya$ rice""yu$$y7 Tips: #n $y reci(e, # add so$e cabba%es as it usually su((lies a bit o& natural s,eetness into the sou(" 3ddin% $ushroo$s 0black $ushroo$, button $ushroo$ and needle $ushroo$1 and baby corns are also co$$on in Bak Kut Teh (re(aration