Maya Sari
Steaming with Flavor: Discover Malaysian Bak Kut Teh
Have you ever had Malaysian Bak Kut Teh? This Malaysian dish that can be found everywhere is an incredible pork rib soup.
For Bak Kut Teh, a long cooking time is used to boil the pork bones with herbs and spices.
It is a product of Malaysian food, and since it be eaten in the morning for breakfast or in the evening for dinner, it is appropriate.
It’s recommended that if you haven’t done this yet, you should try this one.
What Makes Bak Kut Teh So Special?
So, what makes Singaporean Bak Kut Teh stand out?
The first thing is the broth. The soup has a bold flavor with a peppery kick.
This comes from the heaping number of white peppercorns that are simmered with the ribs – once you taste it, it’s like a warm hug in a bowl.
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Ingredients for Authentic Bak Kut Teh
This recipe keeps things simple while capturing the essence of Bak Kut Teh.
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hour 10 minutes
- 1 tsp Ground White Pepper
- 1 tbsp Ground Black Pepper
- 2 Star Anise
- 1 Stick Cinnamon
- 1 kg Pork Ribs (cut into small pieces)
- 1000 ml Water
- 10 Cloves Garlic (unpeeled)
- Salt & Sugar (to taste)
- 1 tbsp Dark Soy Sauce
- 2 tbsp Soy Sauce
Cooking Your Bak Kut Teh
Now we have your ingredients ready, lets get that pot of Bak Kut Teh!
1. Crush the white and black peppercorns together in a mortar and pestle (or spice grinder). Grind them coarsely to get a kick of peppery spice. Loosely bundle them in a cheesecloth or food-grade sachet, then tie it securely so the spices don’t come out during simmering. Set this spice bundle aside.
2. Place the pork ribs in a big pot and cover with water; bring to boil over high heat. Boil thoroughly for ten minutes. This works in the cleansing of impurities and excessive fat. In a colander, rinse pork with tap water to wash off blood and scum.
3. Clean the pot and put the blanched pork ribs back to the pot. Return boiled water which is about 2 ½ liters or 10 cups and add fresh water. After bringing to boil, lower the heat to a sub-simmer and continue to cook for 10 minutes. Dip off any coagulated toppings when they float on the surface during this period to have a clear soup.
4. Place the cooked spice bundle together with the cheesecloth or the sack wherein the ground pepper, star anise and cinnamon is placed, to the pot. Throw in the garlic cloves with their peels on. Occupy the pot and continue to cook with the lid on for 30 minutes more or until the pork is tender and coming off the bones.
5. Add soy sauce to the broth depending on your preference, light or dark soy sauce. To achieve the taste you want, start with a little salt and then you can add more to get the amount of salt you need for your dish or to get the umami flavor you want. Using spoons, scoop the delicious soup and the soft and succulent pieces of pork into different plastic serving bowls.
Tips:
- Pick Good Ingredients: Start with key dishes such as fresh pork ribs, garlic, white peppercorns, star anise, and cinnamon sticks which if neglected can destroy the entire taste.
- Experiencing slow heat: First, make the ribs whiter by blanching, and then cook them on low heat for 2-3 hours to get a rich, flavorful broth and soft meat.
- Flavor and Top off: Correct the lights to your taste if you need to add more soy sauces or salt, or you can also eat rice and fried dough sticks (you tiao) along with tea at the table.
Perfect Pairings for Bak Kut Teh
You can’t go without steamed rice; indeed, its simplicity is what you need to brighten up the dish.
And then I have fried dough sticks (you tiao), delicious too, which are just great for you to dip into the soup with their top nice and light texture.
Eventually, the combination of lively soy sauce and chili of your choice gives the cuisine an extra pop and spice level which is perfect for adventurous eaters who do not mind some heat.
Final Thoughts on Bak Kut Teh
Bak Kut Teh is an appetizing, savory dish that carries the spirit of Malaysian through its rich food legacy.
Not only eating it gives a very fulfilling meal, but the broth also is full of nutrients and health benefits.
Be it at a hawker center or at home, this famous soup recipe still draws many people together as it is one of their favorites.
Soup-er Delight: Malaysian Bak Kut Teh
Ingredients
- 1 kg pork ribs, cut into small pieces
- 1000 ml water
- 10 cloves garlic (unpeeled)
- 1 tsp ground white pepper
- 1 tbsp ground black pepper
- Sugar to taste
- Salt to taste
- 2 star anise
- 1 cinnamon
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
Instructions
- Crush the white and black peppercorns together in a mortar and pestle (or spice grinder). Grind them coarsely to get a kick of peppery spice. Loosely bundle them in a cheesecloth or food-grade sachet, then tie it securely so the spices don't come out during simmering. Set this spice bundle aside.
- Place the pork ribs in a big pot and cover with water; bring to boil over high heat. Boil thoroughly for ten minutes. This works in the cleansing of impurities and excessive fat. In a colander, rinse pork with tap water to wash off blood and scum.
- Clean the pot and put the blanched pork ribs back to the pot. Return boiled water which is about 2 ½ liters or 10 cups and add fresh water. After bringing to boil, lower the heat to a sub-simmer and continue to cook for 10 minutes. Dip off any coagulated toppings when they float on the surface during this period to have a clear soup.
- Place the cooked spice bundle together with the cheesecloth or the sack wherein the ground pepper, star anise and cinnamon is placed, to the pot. Throw in the garlic cloves with their peels on. Occupy the pot and continue to cook with the lid on for 30 minutes more or until the pork is tender and coming off the bones.
- Add soy sauce to the broth depending on your preference, light or dark soy sauce. To achieve the taste you want, start with a little salt and then you can add more to get the amount of salt you need for your dish or to get the umami flavour you want. Using spoons, scoop the delicious soup and the soft and succulent pieces of pork into different plastic serving bowls.
