Bak Kuet Teh

Bak Kut Teh is a Chinese soup popular in Malaysia and Singapore. The name literally ranslates as "Pork Bone Tea". It consists of meaty pork ribs in a succulent broth consisting of herbs and spices boiled together.

It is usually eaten with rice and often served with you tiao (strips of fried dough) for dipping in to thsoup. Dark soy sauce is preferred as a condiment with which chopped chilli padi and minced garlic is taken together.

Bak Kut Teh improves blood circulation and reviltalize the body. It retains your youthfulness, strengthens your body and is good for the liver. It is suitable for all ages.

Don't ask me how to prepare the soup from scratch. I usually purchase a soup mix. After tasting many types of soup mixes, Seah's Spices is still the best option.

Preparation

1 packet of spices

1 kg of port ribs (cooked for 5 minutes in boiling water and drained

8 pieces of small garlic (cleaned with skin intact)

6 bowls of water (1500 ml)

8-10 pieces of dried Chinese mushrooms (soaked in water with stems removed)

Direction

1. Boil 1500 ml water

2. Place packet of spices and pre-prepared pork ribs in boiling water

3. Cook for 30 mins using low fire

4. Add garlic and Chinese mushrooms and continue to cook for another 15 mins. Serve hot.

Note

Requires no additional seasoning