Clem's Bak Kut Teh

 

Bak Kut Teh is a soup which in Hokkien means "meat bone tea" (the "meat bone" typically meaning spare ribs). There are different variations of this soup, the difference mainly being whether the base is herbal or not. In West Malaysia the teh is more often herbal whereas the Teochew in Singapore have a version which is based on garlic and pepper only. Some people think that this soup has even penetrated into French cuisine where they say that the evidence is in the existence of Paris Bak Kut Teh (Paris Baguette) eateries in the shopping malls in Malaysia (this franchise chain is actually from South Korea).

There is an on-going argument as to whether Bak Kut Teh originated from Malaysia or Singapore. This belies the fact that the soup is most likely to have come to Nanyang with the emigres from the Fujian province in Southern China. Having Malaysian roots, I made my Bak Kut Teh non-typically spicy via the addition of pepper and whole fresh chilli.

Here's how:
 

GoFun Kee spiced Bak Kut Teh by Clem

INGREDIENTS

• 500 g to 1 kg of pork spare ribs (your choice of quantity above 500 g).
  You may also wish to make a halal version by using chicken cuts (say Maryland).
   
• Bak Kut Teh spices/herbs - One can obtain the individual items and prepare a soup to one's individual taste (lisitngs can be found on the web). However, I find that buying a ready-made spice pack is convenient.
  I was told that this following brand is good and so that was what I used in my first ever Bak Kut Teh soup.
  
  1 packet of Go Fun Kee Bak Kut Teh powder.
  
  
  Go Fun Kee spice pack (and herbs) contains:
   
  • Chinese Angelica
  • Codonopsis
  • Licorice
  • Chianxiong
  • Star anise
  • Cinnamon
  • Salt and an "exclusive" secret recipe.
    
     
• Two whole heads of garlic (unpeeled).
   
• 4 -5 piece of dried shitake mushroom.
   
• A handful of enoki mushroom.
   
• Optional: White pepper powder; whole red chillis.
   

METHOD

• Pre-soak 4 - 5 pieces of dried shitake mushroom to let them soften.
   
• Cut the meat bones to your preferred serving size.
   
• Blanch or parboil the meat bones and skim off floating scum.
   
• Remove the meat bones from the hot water and wash with tap water.
   
• Place the meat bones in a sauce pan deep enough for water to cover them.
   
• Add water to cover the meat bones.
   
• Add two heads of garlic.
   
• Add a tablespoon or two of light or dark soy sauce (your preference; I used light)/
   
• Add the softened shitake mushroom.
   
• Add pepper and chilli if so desired.
   
• Simmer cook the soup for 30 minutes to an hour depending on how soft your like your meat bones to turn out.
   
• In the last minutes before serving, add a handful of enoki mushroom to cook.
   
• Serve with rice (and also yu tiao if so inclined).
   

28 August 2024

www.clemkuek.com
 

Created by Clem Kuek