Traditional Dry Bak Kut Teh Recipe: A Malaysian Delight

Ingredients

  • 500 grams of pork ribs
  • 2 tablespoons of dark soy sauce
  • 2 tablespoons of light soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of white pepper
  • 6 cloves of garlic
  • 1 cinnamon stick
  • 3 star anise
  • 3 cloves
  • 1 tablespoon of coriander seeds
  • 2 dried Chinese mushrooms
  • 2 litres of water
  • 1 tablespoon of sugar
  • 1 teaspoon of salt

Steps and instructions

  1. Prepare the pork ribs by rinsing them thoroughly. Then, blanch them in boiling water for 5 minutes to remove impurities. Drain and set aside.
  2. Soak the dried Chinese mushrooms in hot water until soft. Rinse and squeeze out excess water, then slice thinly.
  3. Lightly pound the garlic cloves to release their flavor.
  4. In a large pot, add the water, blanched pork ribs, garlic, cinnamon stick, star anise, cloves, and coriander seeds. Bring to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.
  6. After 1 hour, add the rehydrated mushrooms, dark soy sauce, light soy sauce, oyster sauce, white pepper, sugar, and salt. Stir well to combine.
  7. Continue to simmer for another 30 minutes, or until the pork ribs are tender and the flavors are well combined.
  8. Before serving, skim off any excess fat from the surface of the soup.
  9. Serve the Dry Bak Kut Teh hot with rice or noodles on the side.

Tools for making

  • Large pot - A large pot will be needed to cook and simmer the Bak Kut Teh.
  • Knife - A knife will be needed to prepare ingredients such as slicing mushrooms and trimming the pork ribs.
  • Cutting board - A cutting board will be needed to provide a stable surface for chopping and slicing ingredients.
  • Measuring spoons - Measuring spoons will be needed to accurately measure the soy sauces, oyster sauce, white pepper, sugar, and salt.
  • Strainer - A strainer will be needed to remove impurities when blanching the pork ribs.
  • Wooden spoon - A wooden spoon will be useful for stirring the ingredients while simmering the Bak Kut Teh.
  • Skimmer or ladle - A skimmer or ladle will be needed to skim off any excess fat from the surface of the soup before serving.
  • Soup bowls - Soup bowls will be needed for serving the Dry Bak Kut Teh.

Recipe variations

  • Use chicken or beef instead of pork ribs for a different flavor.
  • Add dried chili flakes or fresh chili for a spicier version.
  • Include additional herbs and spices such as lemongrass or ginger for more aromatic notes.
  • Add vegetables like bok choy or mushrooms for added texture and nutrients.
  • Replace the dark soy sauce with mushroom sauce or vegetarian oyster sauce for a meat-free option.
  • Experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
  • Add dried scallops or dried shrimp to enhance the umami flavor.
  • For a richer broth, add a dash of sesame oil or a spoonful of peanut butter.
  • Try using different types of peppercorns, like Szechuan peppercorns, for a unique twist.
  • Include some Chinese herbs, such as dang gui (Chinese angelica root) or yu zhu (solomon's seal), for added health benefits.

Recipe overview

Dry Bak Kut Teh is a delicious and comforting pork rib dish that's popular in Malaysia and Singapore. This dish features tender pork ribs that are simmered in a flavorful broth infused with aromatic spices and sauces, and enriched with the earthy taste of rehydrated Chinese mushrooms. Though it's called "dry," this refers to the rich, concentrated flavors rather than the texture of the dish. Perfectly served with rice or noodles, this recipe requires a bit of preparation, but the end result is a heartwarming meal that's well worth the effort. Expect a savory, slightly spicy, and deeply satisfying dish that will leave you craving for more!

Common questions

  1. Can I use other cuts of meat instead of pork ribs? Yes, you can use other cuts of pork such as pork belly or pork shoulder if you prefer. Adjust the cooking time accordingly to ensure the meat is tender.
  2. Can I omit the mushrooms? Yes, you can omit the mushrooms if you don't like them or if you don't have any on hand. The dish will still be delicious without them.
  3. Can I adjust the amount of seasoning? Absolutely! Feel free to adjust the amount of dark soy sauce, light soy sauce, oyster sauce, white pepper, sugar, and salt according to your taste preferences.
  4. Can I make this recipe in advance? Yes, you can make this recipe in advance. In fact, the flavors tend to develop and deepen the longer it sits. Simply reheat it before serving.
  5. Can I freeze the leftovers? Yes, you can freeze the leftovers for up to 3 months. Make sure to cool the dish completely before transferring it to an airtight container and freezing.
  6. Can I add other herbs or spices? Certainly! If you want to enhance the flavors, you can add additional herbs or spices like dried chili flakes, dried tangerine peel, or even a dash of Chinese five-spice powder.
  7. Can I substitute the pork with chicken or beef? Yes, you can substitute the pork with chicken or beef to make a different version of this dish. Adjust the cooking time accordingly based on the type of meat you choose.

Serving dishes and utensils

  • Large pot - A large pot is required to simmer the ingredients and prepare the soup.
  • Cooking spoon - A cooking spoon is necessary for stirring the ingredients while cooking.
  • Knife - A knife is needed for slicing the soaked Chinese mushrooms and preparing the garlic.
  • Chopsticks - Chopsticks can be used for serving and enjoying the Dry Bak Kut Teh.
  • Soup ladle - A soup ladle is useful for scooping and serving the soup.
  • Strainer - A strainer can be used to remove any impurities from the blanched pork ribs.
  • Bowls or plates - Bowls or plates are required for serving the Dry Bak Kut Teh.

Origin stories

Dry Bak Kut Teh, a Malaysian-Singaporean adaptation of the traditional Bak Kut Teh, is a testament to the multicultural blending of Southeast Asia. Bak Kut Teh, directly translated as 'meat bone tea', originated among the working-class Chinese immigrants who came to work in the region's busy ports in the 19th century. They needed a hearty, nutritious meal to replenish their strength and found it in this aromatic stew of pork ribs, herbs, and spices. The 'dry' version was later introduced, foregoing the soup base, and instead, simmering the ingredients in a thick, dark soy sauce. It's commonly thought that this variation was created to offer a more intense, concentrated flavor - a distinct contrast to the light, herbal broth of the original version. This evolution of Bak Kut Teh encapsulates the spirit of culinary experimentation and adaptation that defines Southeast Asian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.