Bak Kut Teh Pork Ribs Tea 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.

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.

BAK KU TEH (PORK RIB TEA SOUP)

Steps:

• Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes.
• Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce.
• Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.
• Serve the soup in deep bowls with 3 to 4 rib pieces per serving.
• Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve bowl of rice on the side.