Chinese Pork Rib Soup Bak Kut Teh Recipes

BAK KUT TEH

Steps:

• Add the water in a big claypot (preferred) or soup pot and bring it to boil. Add the garlic, Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and simmer on low heat for about 1 - 2 hours.
• Mix all the ingredients in the Dipping Sauce together. Transfer to a small condiment bowl.
• Add in all ingredients in Seasoning and and simmer for another 10 minutes. Serve immediately with the Dipping Sauce.

CHINESE PORK RIB SOUP ("BAK KUT TEH") RECIPE

Steps:

• 1. Bring water to boil in the main pot. 2. Simultaneously, in a separate pot with water sufficient to cover the pork ribs, bring water to boil and put in the pork ribs. Once froth appears, remove pork ribs and transfer them into the main pot. Put in clove of garlic and the sachet of Bak Kut Teh ingredients. Leave it to simmer for about 40 minutes 3. Once time is up, put in wolfberries & tofu puffs; light soy sauce and dark soy sauce, to taste. 4. Serve with spring onion &/or parsley for garnishing.

BAK KUT TEH (PORK RIBS TEA)

Steps:

• Bring water in a large pot to a boil.
• Place all bak kut teh herbs, except for spice sachet, Solomon's seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.
• When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.
• Heat vegetable oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.
• Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.
• Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.
• Discard muslin filter bag and spice sachet.
• Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.