Recipes - Malaysian & Singaporean

Malaysian Bak Kut Teh Herbal Soup
Bak Kut Teh


A hearty Malaysian soup with pork belly and spare ribs cooked in a herb infused broth. Get the recipe for Malaysian Bak Kut Teh Herbal Soup. Recipe by Asian Inspirations.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

700g pork belly (cut into bite-sized pieces)
700g spare ribs (cut into 5cm pieces)
1 Malaysian Bak Kut Teh herb (2 inner herb sachets, store bought)
1 whole garlic
4 tbsp soy sauce
1 tbsp Malaysian thick caramel soy sauce
2.5L water
Salt (to taste)

Optional Ingredients:
Enoki mushrooms (chop ends off)
Fried beancurd sheets
Beancurd puffs
Shiitake mushrooms (soaked)
Cos lettuce (torn or cut into big pieces)
Coriander
Yau char kwai / you tiao (Chinese doughnut)
Fresh chillies (sliced)




Steps:
  1. Prepare a pot of boiling water and blanch the pork belly and pork ribs for 5 mins. Remove pork and discard the water.
  2. Fill a pot with 2.5L water, allow it to boil over high heat. Add whole garlic and 2 inner sachets of store bought Bak Kut Teh prepacked herbs. Bring to boil on high heat for 10 mins.
  3. Once boiled, add in pre-blanched pork belly and pork ribs, soy sauce, Malaysian thick caramel soy sauce and let it boil on high heat for a further 10 mins. Turn the heat down to low and allow to simmer for at least 1 hour. Taste test and add salt to your liking.
  4. Add in any of the following optional ingredients – enoki mushrooms, fried beancurd sheets, beancurd puffs and shiitake mushrooms into the pot. Let it boil for another 5-10 mins.
  5. Scoop Bak Kut Teh soup into a serving bowl, along with a few pieces of each ingredient. Top with some cos lettuce pieces and coriander and it is ready to be served with a bowl of steamed rice.
  6. Bak Kut Teh is typically served with a side of Chinese doughnuts that are cut up. The Chinese doughnuts are then dipped into the piping hot soup for a couple of seconds and then consumed immediately. Chopped fresh garlic and sliced red chillies are also served in a small saucer with some thick caramel soy sauce and soy sauce.

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Malaysian Bak Kut Teh Herbal Soup

Malaysian Bak Kut Teh Herbal Soup

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A hearty Malaysian soup with pork belly and spare ribs cooked in a herb infused broth. Get the recipe for Malaysian Bak Kut Teh Herbal Soup. Recipe by Asian Inspirations.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

700g pork belly (cut into bite-sized pieces)
700g spare ribs (cut into 5cm pieces)
1 Malaysian Bak Kut Teh herb (2 inner herb sachets, store bought)
1 whole garlic
4 tbsp soy sauce
1 tbsp Malaysian thick caramel soy sauce
2.5L water
Salt (to taste)

Optional Ingredients:
Enoki mushrooms (chop ends off)
Fried beancurd sheets
Beancurd puffs
Shiitake mushrooms (soaked)
Cos lettuce (torn or cut into big pieces)
Coriander
Yau char kwai / you tiao (Chinese doughnut)
Fresh chillies (sliced)

Instructions
  1. Prepare a pot of boiling water and blanch the pork belly and pork ribs for 5 mins. Remove pork and discard the water.
  2. Fill a pot with 2.5L water, allow it to boil over high heat. Add whole garlic and 2 inner sachets of store bought Bak Kut Teh prepacked herbs. Bring to boil on high heat for 10 mins.
  3. Once boiled, add in pre-blanched pork belly and pork ribs, soy sauce, Malaysian thick caramel soy sauce and let it boil on high heat for a further 10 mins. Turn the heat down to low and allow to simmer for at least 1 hour. Taste test and add salt to your liking.
  4. Add in any of the following optional ingredients – enoki mushrooms, fried beancurd sheets, beancurd puffs and shiitake mushrooms into the pot. Let it boil for another 5-10 mins.
  5. Scoop Bak Kut Teh soup into a serving bowl, along with a few pieces of each ingredient. Top with some cos lettuce pieces and coriander and it is ready to be served with a bowl of steamed rice.
  6. Bak Kut Teh is typically served with a side of Chinese doughnuts that are cut up. The Chinese doughnuts are then dipped into the piping hot soup for a couple of seconds and then consumed immediately. Chopped fresh garlic and sliced red chillies are also served in a small saucer with some thick caramel soy sauce and soy sauce.

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