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Before you jump to Bak Kut Teh (Pork Ribs Tea) recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit As Well As Healthy.
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Everyone likes to have dessert following their meals and if you are one of those individuals you may want to think about some citrus fruit. Together with vitamin C, you will realize that there are plenty of other health benefits that you will find in these fruits. You may also want to mix a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.
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We hope you got benefit from reading it, now let’s go back to bak kut teh (pork ribs tea) recipe. To cook bak kut teh (pork ribs tea) you only need 25 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
- You need Pork Soup Bone (Sin Guat)
- Prepare Pork Ribs (Pai Guat)
- Use Pork Shoulder (Jue Jiang)
- Get Pork Throttle (Jue Shaou)
- Use Chinese Herbs
- Provide Sun Kee Ready Pack BKT
- Provide Anglica Sinensis (Dong Guai)
- Get Solomons Seal (Yuk Juk)
- Provide Codonopsis Root (Dong Sum)
- Take Rehmannia (Suk Dai)
- Get Star Anise
- Use Cloves
- You need Stick Cinnamon
- Use Fennel Seeds
- Provide Black Dates
- Prepare Wolfberries
- You need Licorice Root (Kum Chou)
- Prepare Ingredients
- Use 3 Bulbs Smoke Garlic
- Take 3 Bulbs Normal Garlic
- Prepare 2 pcs thumb sized Ginger
- Prepare Seasoning
- Take 6 tbsp soy sauce
- Prepare 3 tsp rock salt
- You need 1 1/2 tsp crystal sugar
Steps to make Bak Kut Teh (Pork Ribs Tea):
- Bak Kut Teh herbs can be purchased from local Chinese herbal shop or super market. These herbs now comes with different brands. We mix a packet of ready made packet of mixed herbs in a sachet and picked some herbs from a local herbal shop for this. Some herbs make the soup black in color while some in light brown. Teo Chew BKT will be very light grey.
- Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside.
- Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes.
- Put in the rest of the pork meat, garlic and ginger into the pot and boil for another 20 minutes. Add in salt and soy sauce and boil for another 10 minutes.
- Turn off fire. Let the pot cool down and keep in the fridge overnight. Alternatively if you have a keep warm thermos pot you can keep in there. This overnight process will marinate the herbal soup and seasoning into the meat.
- After overnight, boil the pot. When the pot is hot, add in sugar. Adjust to taste. The soup should taste little salty and sweet. Let it simmer in slow cook for 3 hours and serve. You can add in other optional items such as tofu pok, emoki mushroom or vege. Goes well with white rice and soy sauce with garlic and chili padi.
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