Food

You Can Make Your Own M’sia Bak Kut Teh at Home With This Simple Recipe

By

Goody Feed Team

-

2016-04-24 , 1:41 pm

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Last Updated on 2023-05-14 , 11:41 am

This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.

This time round, we used prime ribs which is cooked to fall- off-the-bone tenderness. The addition of pork maw not only adds more flavour. When cooked, it also absorbs all the herbal goodness. Best served when the pork maw is soft yet still slightly Q.

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Claypot is highly recommended as it gives this dish beautiful textures and flavours!

Ingredients

1.2 kg of prime pork ribs (around 10 ribs)
1 pork maw
50g white peppercorns
1 bulb garlic
10g Yu Zhu (solomon’s seal)
10g Chuan Xiong (lovage rhizome)
10g Dang Gui (angelica root)
1 cinnamon stick
2 star anises
10 cloves
10g wolf berries
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sugar
½ tbsp salt
100g Sheng Cai / Chinese Lettuce (washed and clean)
2 litres boiling water
Water for blanching

Instructions

Blanch 1.2 kg of prime ribs for 5 mins
Drain and set aside
Blanch 1 pork maw for 5 mins
Drain and set aside
To a large claypot add 50g white peppercorns
1 bulb garlic,
10g Yu Zhu (solomon’s seal),
10g Chuan Xiong (lovage rhizome),
10g Dang Gui (angelica root),
1 cinnamon stick,
2 star anises,
And 10 cloves
Add 2 litres of boiling water,
2 tbsp dark soy sauce,
2 tbsp light soy sauce,
1 tbsp sugar,
And ½ tbsp salt
Add prime ribs and pork maw to the claypot
Cover, bring to boil and simmer for 2 hours
Add 10g wolfberries and simmer for another 3 mins
Remove pork maw
Cut pork maw into strips
To serve add 2-3 pieces of chinese lettuce to a bowl
Add few strips of pork maw
2 pieces of prime ribs and soup.

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