This soup is a warm flavourful dish originating from Malaysia and Singapore. You can enjoy it during the winter months to warm up.
Bak Kut Teh 肉骨茶
Ingredients
- 3 pounds pork ribs
- 10 cups water
- 3 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp salt
- 1 piece fermented bean curd
- 2 pieces ginger
- 1 small piece raw slab sugar or 1 tbsp brown sugar
Herbs (you can also get a prepared Bak Kut Teh herb packet from an asian supermarket)
- Chinese Angelica root 當歸
- Codonopsis pilosula 黨參
- Goji Berries 枸杞子
- Solomon’s Seal 玉竹
- Dates 红枣
- Liquorice root 甘草
- Dried orange peel 陈皮
- Cinnamon stick 桂皮
- Longan meat 龍眼肉
- Star anise 八角
- Bay leaves
Instructions
- Put Chinese herbs in a spice bag and boil it in a pot with 10 cups of water.
- In a separate pot, blanch pork ribs with boiling water to remove impurities (around 10 minutes). Rinse and drain.
- Return pork ribs and other ingredients (garlic, soy sauce, dark soy sauce, salt, fermented bean curd, ginger and raw slab sugar) into the boiling pot with Chinese herbs, cover and simmer for 1.5 hours.