Hey guys, it’s been a while since I made Bak Kut Teh.
I do love to have Bak Kut Teh at home because it is so comforting, and it’s much better when you can customize the Bak Kut Teh based on your preference.
So, today I’m going to show you how I make my Bak Kut Teh at home. It’s effortless to make at home, and most of the time, it’s just waiting for the Bak Kut Teh soup to be ready.
So, let me show you.
Bak Kut Teh Recipe Malaysia(肉骨茶)
Yield :3-4 persons
50g Fu Zhok
1 whole Garlic
350g Pork Rib
200g Pork Belly
10x Dried Shitake Mushroom, soak with 200ml hot water. Keep the water.
200g Enoki Mushroom
1 part Mo Sang Kor Bak Kut Teh Packet ( Inside the BKT packet have two sachets and some herbs, divide to two parts. And only use 1 part)
200ml mushroom water
Slightly less than 1/2 cup Soy Sauce or to taste
1/4 tsp Ground white pepper
Serves with :
Chopped cili padi and soy sauce
Firstly we need to blanch the pork ribs and pork belly. This is very important if you want a clear soup.
So, bring 2-litre water to a boil and put in the 200g pork belly and 350g pork ribs. Let it cook for 5-10 mins. Then you can see all the impurities like this. Then you can remove the pork and rinse it in cold water.
Okay, next we’re going to start cooking. This process will take about 1-2 hours, depending on how rich you want the soup. Usually, I would cook it for at least 1.5 hours.
Okay, I bring 3-litre water to a boil. Once it has boiled, we are ready to put in our ingredients.
Here I’m putting back the pork ribs, pork belly, 10 Dried Shitake Mushroom that I have soaked and squeezed out the water, one whole garlic skin on and cut into half, and the most essential Bak Kut Teh packet; I’m using Mo Sang Kor brand, I put one packet.
Okay, and then I put some Chinese herbs that come with the packet.
Then I put in 200ml mushroom water. The water that I use to soak the shitake mushroom.
Cover it and let it come to a boil, lower the heat to a lower medium, and let it boil for about 1 hour.
So, halfway through, you can skim the white floating thing on the soup, and also like to remove the pork belly as I don’t want the soup to be too oily.
After one hour, the soup thickens, and we can put the pork belly back. I have cut the pork belly to smaller bite sizes. Add fried fucuk, this fucuk I have blanch with hot water and rinse with cold water before squeezing out all the oil.
Okay, now for the seasoning. It’s really up to you. I put slightly less than ½ cup soy sauce and ¼ tsp ground white pepper.
Then give a taste, and if everything is good, we will put in enoki mushroom. Cover and let it cook for 2-3 mins or until enoki mushroom is softened, then it’s ready to serve.
Usually, we will eat this with some lettuce, so serve it with lettuce and don’t forget warm fluffy rice.
Hmm… this is so good.
Remember to eat it while it is still hot or warm. Also, we love to dip it with chilli padi and soy sauce. But, it’s really up to you!
With love from our simple kitchen to yours.
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