I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Bak Kut Teh is a chinese soup that I think originated from Malaysia although different sites online could argue that it’s true origin is anywhere from Malaysia, China, Thailand, etc. It’s a strong potent yet flavourful soup. I discovered it recently when my mom made it and unknowingly drank it and fell in love with it. When she made it before, I thought it was chinese medicine so I stayed the hell away from it. It’s dark and muddy like chinese herbs (which most of the ingredients are chinese herbs) and it makes your house smell like a chinese house (like going into an east indian’s house and smelling garlic/curry).
My mom recommended BKT packets that you can get from chinese supermarkets. I got mine from T&T for about $3. There are different types of packets from powder to actual dried ingredients. The thing with these packets is that different brands all taste differently. So if you like a brand, stick with it.
I wouldn’t say this is my favourite but it hits the spot when you’re craving for something like this. Just a warning – this will make your kitchen smell like a traditional Chinese grandma’s house and the taste is not for everyone. However, if you’ve never tried it before it’s worth a try. I drink it like a soup or a hot beverage but it can be a hot pot soup base or a noodle soup.
These are the ingredients in the packet. Please don’t bother reading the ingredients as most ingredients sound like a dictionary in a medical office. It looks like there’s some dates, anise, and there’s a stick that looks like ginseng (but it’s not). The white packet is powder herbs where most of the flavour and smell comes from.
Add whole cloves of garlic and pork bones which I don’t have so I used pork meat that I usually use for soups. Cut the pork in half. The pork adds a natural meat flavour but it’s not for eating. You can if you want to but there won’t be much flavour left.
Bring 3 litres of water to a boil, then add all the ingredients. I rinsed some of the dried ingredients under cold water first before tossing it into the pot. Turn down the heat to medium for 3 hours (with the lid on).
Don’t taste test it while it’s boiling as it will taste bittery like chinese medicine. After 3 hours, add some salt (makes a big difference) and serve. You’ll have about 1 litre of soup left and the bitterness is gone. Discard the stuff in the soup. You can use a cheese cloth to contain the ingredients when you prepare the soup but a strainer works just as well.
Uh, yummy? 😉 It’s strong in flavour and it looks like chinese medicine which isn’t very appealling. The BKT with pork bones that comes with noodles are usually lighter in colour and in taste.