Bak Kut Teh Recipe (Pork bone tea soup from Asia) – Have heard or even typical Chinese food tasting this one? bakut tea? Bak Kut Teh is a Chinese soup more precisely we meet in Singapore, Malaysia and Taiwan.
What is Bakut tea?
Literally, bakut tea “meat bone tea”. The bones are indeed used as material for its ribs. The uniqueness of being there at tea bakut spices are used. The spices used such as star anise, cinnamon, cloves, dang gui, fennel seeds, and garlic.
The making of bakkut tea that takes a long time is very worth the taste. The steamed spare ribs for hours gives a sense of the rich broth with the Spice mixture. The large number of spices used made the bak kut teh becomes mandatory food workers harshly in antiquity. Benefits of the spices used were able to warm up the body and delivers the power and body health.
If you are a first-time food tasting this priest would feel it’s like a drug, but gradually, you will feel the warmth of the fresh and the broth. However, later on, a couple of restaurants that provide tea bakut have started adjusting it tasted on the tongue Indonesia people. With a lighter flavor and fun, this food is a favorite of many people.
Bak Kut Teh
The benefits of the spices in the Bak Kut Teh
The spices used on the bak kut teh have benefits for health, among other things:
• Prevent free radicals on the body
• Reduce risk of diabetes
• Helps the body’s metabolic processes
• Help cope with colic
• Reduce flu symptoms
• Eliminate menstrual pain in women
• Healthy Heart
• Respiratory Relief
• Keep the beauty of the skin
For the Bak Kut Teh stock:
- 3 pounds pork ribs, cut every second rib
- 1 gallon water
- 6 dried shiitake mushrooms
- 1 bunch whole scallion, For the Bak Kut Teh stock
- 1 tablespoon whole coriander seeds
- 5 pieces whole star anise
- 2 packs of Bak Kut Teh herbs (found in Asian specialty stores)
- 1/2 cup soy sauce
- 1 tablespoon oyster sauce
- A few dashes of white pepper powder
salt to taste
For the Garnish:
- 1 sheet rice noodles, sliced into 1/2 inch strips
- 4 fresh Shiitake mushrooms, finely sliced
- 1 cup picked cilantro leaves
- 2 cups bean sprouts
- Diced pork meat, reserved from stock
For the Condiment:
- 4 ,finely sliced
- 1/2 cup fish saue
- 1/2 cup lime juice
- 3 tablespoons white sugar
For the Bak Kut Teh stock
- Place pork ribs in a heavy base pot, cover with cold water and boil the ribs until froth rises to the surface. Allow to simmer for 10 minutes.
- Remove ribs from the pot, discard water. Clean pot thoroughly.
In the same pot add ribs, water, dried shiitake, scallions and whole spices. On a low to medium heat bring to stock to a simmer.
- Once simmering add spice bag and continue cooking for a 1 hour.
- After 1 hour the meat should start falling of the bone. At this point add the seasoning liquids and cook for a further 30 minutes.
- Remove pork ribs from the stock, while still warm this is the best time to separate the meat.
- Gently remove any bones and cartilage. With your finger ‘pull’ the pork. Set aside
For the Garnish
- Divide the noodles, sliced shiitake and pork meat between 4 large soup bowls.
- Bring the broth back up to a boil.
- In a separate mixing bowl place, bean sprouts, cilantro, sliced chili and mix together.
- Divide the soup into the four bowls.
- Just before serving place the bean sprout salad on top of the broth, finish with a sprinkle of crispy shallots.
For the Condiment
Mix all ingredients in a bowl.
Serve in sauce ramekin.