All posts tagged: Pork Ribs Tea

Recipe: Dry Bak Kut Teh (Pork Ribs Tea/肉骨茶)

Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to be used. Being a strong advocate of healthy eating, I still prefer to use the loose herbs mix in this dry BKT dish. Reason? I once bought a packet of ready to cook BKT sachet and realised that there were preservatives in it. How disappointing! Klang town in Malaysia is famous for its BKT in soup form. Some years ago a dry version originated from this town and is now not only popular around Malaysia but also in Singapore. The BKT soup is dark and strong (with spices and herbs) in Malaysia whereas the soup is pale and peppery in Singapore. My family and I love the strong and robust flavours in this dry version; the additional ingredients are fried …