Bak Kut Teh Recipe

Feel free to add your favourite ingredients other than the ones used in the recipe. Don't forget to
serve the bak kut teh with side condiments of you tiao, garlic, dark soy sauce, chilli and Chinese
tea for a complete meal.
Serves: 3-4

Prep Time: 20 mins

Cook Time: 60 mins
INGREDIENTS
600 grams pork ribs
1 packet klang bak kut teh spice mix
8 cloves garlic lightly bruised
2 litres water
4 tsp dark soy sauce
2 tsp light soy sauce
1 x 200g canned straw mushrooms drained
200 grams enoki mushrooms bottom trimmed and discarded
60 grams dried beancurd skin/"tau kee" cut to shorter lengths
3 dried tofu puffs/"tau pok" sliced to 2cm strips
salt to taste
lettuce torn to pieces
Condiments/Sides
1 you tiao/fried fritters cut to pieces
8 cloves garlic minced
3 chilli padi sliced thinly
1 tbsp dark soy sauce
DIRECTIONS
1. Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set
aside.
2. In a deep soup pot, add bak kut teh spice mix, 2 litres water, garlic cloves, soy sauces and
blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the
pork ribs are tender. Note: Add more water as needed any time during the simmering process.
3. During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok.
Simmer until the tau kee is softened to your liking.
4. Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce.
Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.