The name ' Bak Kut Teh' is translated as ' meat bone tea '. It consists of meat pork ribs simmered in herbs and spices ( star anise, cinnamon, cloves, dang gui, fennel seeds and garlic ) for hours. I don't know they called it tea though there is no tea in the dish itself. Additional ingredients such as offal, varieties of mushroom , pieces of dried tofu or fried tofu puffs are added to the dish. WB bought a packet of A1 brand bak kut teh spice that comes in two sachets. We used up the two sachets for one cooking. It is so convenient to use ready packed bak kut teh spice. All we need to add is required water, light and dark soy sauce and lots of garlic and of course the meat ribs and whatever ingredients we favor. This is a versatile dish , you can add any meat you like. I added coriander leaves for extra flavor. Love this simple to prepare and delicious homecooked bak kut teh. Oh, I added lots of tofu puffs and fried beancurd skin. Serve this with piping hot rice and of course not to forget chopped bird eye's chillies and garlic sauce. I can eat two bowls of rice at one sitting.
Bak Kut Teh
1 packet of ready packed Bak Kut Teh spice/herbs - I used A1 brand
1/2 kg meat ribs
* optional - offal of your choice
dried mushrooms - soak and cut of stems
dried beancurd skin
coriander leaves - amount up to individual
light soya sauce
dark soy sauce
sea salt to taste
1 head garlic - crushed
enough water to cover the meat
Cook the meat ribs and offals in hot boiling water for 10 mins. Pour away the water. Drain off excess water.
Put the A1 satchets of bak kut teh spices, garlic, the parboiled meat, and water in a deep pot. Put to boil under high heat for 30 mins. Add light soy sauce, dark soy sauce and mushrooms to the soup and simmered for another 1 hour under medium low heat. When the meat is soft and tender, add in the tofu puffs, dried beancurd skin and coriander leaves and continue to simmer for another 20 mins. Add in salt to taste.
Serve with piping hot rice.