Klang Bak Kut Teh
I recently went on a short weekend getaway to Malacca, and the only food souvenir I badly wanted to bring back is the “Mo Sang Kor” (毛山稿肉骨茶; see photos on page two) brand of Klang bak kut teh (bkt) spice mix. Mo Sang kor is a popular bkt restaurant with a few branches in Klang, Malaysia, and as far as I know, the only restaurant which sells their own brand of premix bkt spice. I know I’m not in Klang, but I reckon I have a high chance of buying it in Malaysia. I absolutely love Malaysian-style (not just Klang-style) bak kut teh because of the herbal taste and the generous ingredients in it compared to our local style: usually there will be tau kee (beancurd sticks), liver, intestines, mushrooms and more. Cooking bak kut teh is easy with ready spice mix. I added enoki mushrooms, canned straw mushrooms, tau kee and tau pok in my home-version. Serve it with side condiments of minced garlic, dark soy sauce, sliced chilli padi and you tiao (fried fritters), and we have an easy and truly satisfying home-cooked klang bak kut teh.
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Klang Bak Kut Teh Recipe
- Serves: 3-4
- Prep: 20 mins
- Cook: 60 mins
Feel free to add your favourite ingredients other than the ones used in the recipe. Don't forget to serve the bak kut teh with side condiments of you tiao, garlic, dark soy sauce, chilli and Chinese tea for a complete meal.
- 600 grams pork ribs
- 1 packet klang bak kut teh spice mix I use a 45g packet of Mo Sang Kor
- 8 cloves garlic lightly bruised
- 2 litres water
- 4 tsp dark soy sauce
- 2 tsp light soy sauce
- 1 x 200g canned straw mushrooms drained
- 200 grams enoki mushrooms bottom trimmed and discarded
- 60 grams dried beancurd skin/tau kee cut to shorter lengths
- 3 dried tofu puffs/tau pok sliced to 2cm strips
- salt to taste
- lettuce torn to pieces
- 8 cloves garlic minced; condiment/side
- 3 chilli padi sliced thinly; condiment/side
- 1 you tiao/fried fritters cut to pieces; condiment/side
- 1 tbsp dark soy sauce condiment/side
- Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set aside.
- In a deep soup pot, add bak kut teh spice mix, 2 litres water, garlic cloves, soy sauces and blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. Note: Add more water as needed any time during the simmering process.
- During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking.
- Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.
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