Bak Kut Teh is one of the easiest dish to make if you’re in the mood for comfort foods. It’s essential to know how much of the herbs should be used so as to avoid making it too bitter or tasting too much like medicine. I love my soups with lots of garlic, hence… take a look at the ingredients below. The soup tastes actually best on the third day after it was done.
- 600g Spare ribs
- 4 cloves garlic – whole
- 8 dried Shitake mushrooms
- enough water to cover the meat in a soup pot
- Tofu pok (beancurd puff) OR Beancurd sticks- optional
- Enoki mushrooms (optional)
50g of Herbs made out of:
- Dang Gui (Chinese Angelica)
- Chuan Xiong (Sze Chuan Lovage Rhizome)
- Shu Di Huang (Rehmannia Radix et Rhizoma)
- Bai Shao (White Paeony Root)
- Goji Beeries 20g
- 8-10 black Jujube (Black dates)
- 2 Anis star
alternatively, you can just buy a packet of “Bah Kut Teh” at the asian grocery store.
- 8-10 Chilly padi (Birds eye chillies)
- 1 Tbsp Soya Sauce
- 1 dash of fish sauce
Make a pocket out of a small muslin cloth and a string to put all the herbs inside, so that you can easily remove them before eating. It’s also fine if you don’t have this, but do strain out the herbs before serving.
- Wash the ribs under running water. If they are too long, you might want to half them first so it fits in your soup bowl. I solved the problem by using a giant soup bowl.
- Boil a pot of water
- Once the water starts to boil, put in the ribs, together with the Herbs.
- Add garlic and the dried shitake mushrooms. If you’re using fresh ones, you can steam them for about 10 minutes and only add them in towards the end.
- Simmer softly for about 2-2.5 hours. It’s ready when the meat falls off easily from the bone.
- 10 minutes before the meal is ready, add in the tofu pok (optional) , goji berries.
- Serve with steamed hot rice and a chilly padi dip.