Bak Kut Teh
Renew your soul with the perfect hearty pork bone tea soup originating from Klang, Malaysia!
Let's start cooking!
Step 1 - Boil pork ribs for broth
- In a large pot on high heat, boil 3 L water to cover pork ribs. When water is boiling vigorously, place pork ribs into the pot and boil for 10 minutes.
- Skim occasionally using a ladle to remove foam from surface of the water.
- Turn the heat down to lowand leave to simmer for 4 to 5 hours. Continue to skim occasionally.
Step 2 - Add herbal mix to broth
- Place all the herbal mix ingredients in a soupbag into the pot.
- Add honey dates, 5 cloves garlic and 2 tsp salt. Turn down the heat and leave this to simmer for 1 hour.
Step 3 - Add mushrooms and seasoning
- Into the same pot, add in tau pok, enoki mushrooms, 1 Tbsp light soy sauce and 2 Tbsp dark soy sauce. Simmer on medium-low for 5 minutes.
- Remove the herb mix bag and season to taste with salt, light soy sauce and dark soy sauce.
Step 4 - Fry garlic
- In a pan on medium heat, heat up 6 Tbsp vegetable oil and fry 6 chopped garlic for 2 to 3 minutes, until the garlic is golden brown and crispy.
- Drain fried garlic on a paper towel-lined plate and set aside.
Step 5 - Cook garlic mushroom rice
- In the same pan, leave at least 4 Tbsp oil from frying garlic and add sliced shiitake mushrooms, uncooked rice and 1 tsp salt to the pan. Mix well and remove from heat.
- Transfer the rice to a rice cooker and add 4 cups water. Cook rice according to rice cooker instructions.
Step 6 - Make sauce
- On a sauce dish, mix large red chili slices and chili padi slices with 1 Tbsp dark sauce. This dish is commonly accompanied with strong Chinese oolong tea and you tiao(dough fritter)
Plate and serve!
Ladle broth and ingredients into serving bowl and garnish with fresh coriander leaves. Serve bak kut teh with cooked garlic mushroom rice and dipping sauce on the side.