Recipe: Malaysian-style Bak Kut Teh v2.0 肉骨茶

Bak kut teh 肉骨茶, literally translated as "meat bone tea" is a staple in our family. We have this at least once a week, as it is simple to put together, tastes fantastic, and is nourishing. This is one of our children's Top 5 favorite Asian dishes, for sure.

In Malaysia, you can get bak kut teh in a clear or thick soup, or even a dry version. We love them all, but at home, we tend to cook the clear soup version most.

Bak Kut Teh

For convenience (and we find it really good too!), we use the Eu Yan Sang bak kut teh sachets and have been doing so for the last 10 years. Simply place the sachet in a large pot of water along with your pork ribs (or other cuts of meat) and garlic and simmer for 2 hours.

I also like adding in 2 big bones 大骨 which I get from my butcher to the bak kut teh as this adds a lot of flavour to the soup. Other ingredients that I add in are shitake mushrooms and dried Goji berries. The soup is seasoned with light soy sauce and salt. Just before serving, you can choose to add more ingredients such as enoki mushrooms and tofu pok (beancurd puff) as well. To have a complete and balanced meal, serve the bak kut teh with lettuce and a bowl of rice.

A one-pot delight

Bak Kut Teh 肉骨茶
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 2 1/4 hours
Serves 4

Ingredients
1 sachet of Eu Yan Sang Bak Kut Teh mixed herbs and spices
1-1.2 kg pork ribs (as your butcher to cut it into 3 inch lengths)

2 big bone (without any meat) 大骨
1 whole garlic
15-20 shitake mushrooms, soaked
1 tbsp dried Goji berries 枸杞
1.5l water
2-3 tbsp light soy sauce, to taste
1/2 tsp salt

To serve
Lettuce
1/2 bulb garlic, finely chopped
5-6 cili padi (birds eye chilli), finely chopped

Other optional ingredients
Tofu pok (beancurd puff)
Enoki mushrooms


1. Place all the ingredients except soy sauce/salt into a large pot and bring water to the boil over high heat. Once boiling, reduce heat to low and simmer on low heat for 2 hours or until the meat is tender and falling off the bone.

2. Season with soy sauce and salt, to taste and simmer for another 15 minutes.

3. Place lettuce in serving bowl, then ladle bak kut teh soup/ribs/mushroom into the bowl. Serve with rice and a garlic-chilli dip.

Note: If you prefer your soup with a stronger herbal flavour, use 2 sachets of the mixed herbs and spices. You can also add in a few slices of dong quai 当归 (Angelica sinensis).

*I am submitting this to the Little Thumbs Up "Soy Beans" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Mich of Piece of Cake. You can link your soy recipes here.


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