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Bak Kut Teh
Herbal Pork Rib Soup
A comforting and aromatic Malaysian Hokkien-style pork rib soup, simmered in a fragrant broth infused with a blend of Chinese herbs and spices. Traditionally enjoyed as a hearty breakfast, especially in the Klang region.
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- 1 kg Pork ribs(Pork spare ribs or a mix of ribs and pork belly work well.)
- 1 Bak Kut Teh spice bag(Available at Asian grocery stores. Contains star anise, cinnamon, cloves, Sichuan peppercorns, and other herbs.)
- 2 heads Garlic(Keep cloves whole and unpeeled, just trim off the root end.)
- 3 tbsp Dark soy sauce(For color and a touch of sweetness.)
- 2 tbsp Light soy sauce(For saltiness and umami.)
- 1 tbsp White pepper(Freshly ground is best for a more pungent flavor.)
- 100 g Tofu puffs(Optional, but they absorb the broth beautifully.)
- 2.5 liters Water(Approximately 10 cups.)
- for serving Yau char kway (Chinese crullers)(Optional, for dipping.)
- for serving Steamed rice
- to taste Chili padi(Optional, sliced for serving with soy sauce for dipping.)
- to taste Chopped scallions(Optional, for garnish.)
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- 1
Prepare the ribs: Place the pork ribs in a large stockpot. Cover with cold water and bring to a rolling boil over high heat. Boil for 5 minutes to blanch the ribs and remove impurities. Drain the ribs and rinse them under cold water. Clean the pot.
â±ïž 10 minutes - 2
Assemble the soup base: Return the blanched ribs to the clean pot. Add the Bak Kut Teh spice bag, the whole garlic heads (trim off the root end), and the tofu puffs (if using). Pour in the 2.5 liters of water.
â±ïž 5 minutes - 3
Simmer the broth: Bring the pot to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for at least 2 hours, or until the pork is fork-tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
â±ïž 2 hours - 4
Season the soup: Once the pork is tender, stir in the dark soy sauce, light soy sauce, and freshly ground white pepper. Taste and adjust seasoning if necessary. Simmer for another 10-15 minutes to allow the flavors to meld.
â±ïž 15 minutes - 5
Serve: Ladle the hot Bak Kut Teh into individual bowls, ensuring each serving has ribs and broth. Garnish with chopped scallions if desired. Serve immediately with steamed rice, yau char kway for dipping, and a side of soy sauce mixed with sliced chili padi for those who like a spicy kick.
â±ïž 5 minutes
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- âFor a richer broth, you can add a few dried shiitake mushrooms along with the spice bag and garlic.
- âThe longer you simmer, the more tender the meat will become and the deeper the flavor of the broth. You can simmer for up to 3 hours.
- âAdjust the amount of soy sauce to achieve your desired color and saltiness. Klang-style is typically darker and more savory.
- âIf you don't have a pre-made Bak Kut Teh spice bag, you can create your own blend using star anise, cinnamon sticks, cloves, Sichuan peppercorns, fennel seeds, and dried angelica root.
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- Add other cuts of pork like pork belly or pork shoulder for varied textures.
- Include offal such as intestines or liver for a more traditional and robust flavor.
- For a 'dry' Bak Kut Teh, reduce the liquid significantly towards the end of cooking and add more soy sauce and chili for a sticky, spicy glaze.