Malaysian Bak Kut Teh Recipe

Pork ribs: Cut into pieces, these form the base of the dish, providing rich flavor and tender meat.

Garlic: Whole, peeled cloves add a robust aroma and depth to the broth.

Soy sauce: Adds a salty, umami flavor to the soup.

Dark soy sauce: Provides a deeper color and richer taste compared to regular soy sauce.

Oyster sauce: Enhances the savory profile of the broth with its thick, slightly sweet flavor.

Bak kut teh spices: A blend of herbs and spices essential for the authentic taste of the dish.

Water: Forms the base of the soup, allowing the flavors to meld together.

Salt: Used to season the dish to taste.

When preparing pork ribs for Malaysian Bak Kut Teh, it's essential to blanch them first. This step helps to remove impurities and excess fat, resulting in a clearer and more flavorful broth. After blanching, make sure to thoroughly drain and rinse the ribs to ensure any residual scum is removed before adding them to the simmering pot. This technique not only improves the taste but also enhances the presentation of the final dish.

• pork ribs - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a good alternative for those who do not consume pork.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well if garlic is not available.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• dark soy sauce - Substitute with hoisin sauce: Hoisin sauce adds a similar depth of flavor and color, though it is slightly sweeter.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce is a vegetarian alternative that provides a similar umami richness.

• bak kut teh spices - Substitute with Chinese five-spice powder: Chinese five-spice powder can mimic the complex flavors of bak kut teh spices, though it may not be an exact match.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor to the dish compared to plain water.

• salt - Substitute with fish sauce: Fish sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• Allow the pork ribs and broth to cool completely before storing. This helps to prevent the growth of bacteria and ensures the flavors remain intact.
• Transfer the bak kut teh into airtight containers. Make sure to divide it into portions that suit your future needs. This way, you can reheat only what you plan to consume.
• Label each container with the date of preparation. This helps you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the bak kut teh within 3-4 days. The pork ribs will remain tender and flavorful.
• For longer storage, place the containers in the freezer. The bak kut teh can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the frozen bak kut teh in the refrigerator overnight. This gradual thawing helps maintain the texture of the pork ribs.
• Reheat the soup on the stovetop over medium heat until it reaches a rolling boil. This ensures that the broth is heated evenly and thoroughly.
• Taste and adjust the seasoning if necessary. Sometimes, freezing can slightly alter the flavors, so a pinch of salt or a dash of soy sauce might be needed.
• Serve the reheated bak kut teh hot, ideally with a fresh bowl of rice and perhaps some vegetables on the side for a complete meal.

• Stovetop Method:

  1. Pour the leftover bak kut teh into a pot.
  2. Add a splash of water or broth to maintain the soup's consistency.
  3. Heat over medium heat, stirring occasionally, until the pork ribs are heated through and the soup is steaming hot.

• Microwave Method:

  1. Place the bak kut teh in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on high for 2-3 minutes, stirring halfway through, until the pork ribs are hot and the soup is steaming.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the bak kut teh to an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the pork ribs are thoroughly heated.

• Slow Cooker Method:

  1. Pour the leftover bak kut teh into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow it to heat for 1-2 hours, stirring occasionally, until the pork ribs are hot and the soup is steaming.

• Steaming Method:

  1. Place the bak kut teh in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 15-20 minutes, or until the pork ribs are heated through and the soup is hot.

• Large pot: Used to combine all ingredients and simmer the pork ribs for a long period, ensuring they become tender and absorb the flavors.

• Blanching pot: A separate pot for blanching the pork ribs in boiling water to remove impurities before cooking.

• Tongs: Handy for handling the hot pork ribs when transferring them from the blanching pot to the large pot.

• Measuring spoons: Essential for accurately measuring the soy sauce, dark soy sauce, and oyster sauce.

• Knife: Needed to cut the pork ribs into pieces before blanching.

• Cutting board: Provides a safe surface for cutting the pork ribs.

• Garlic peeler: Useful for peeling the garlic cloves quickly and efficiently.

• Ladle: Ideal for stirring the ingredients in the large pot and for serving the soup.

• Rice cooker: Convenient for preparing the rice to serve alongside the bak kut teh.

• Serving bowls: Used to serve the bak kut teh hot, ensuring each portion is well-presented.

• Strainer: Helps to drain the blanched pork ribs after boiling.

Blanch the ribs in advance: Blanch the pork ribs the night before and store them in the fridge to save time on cooking day.

Use a slow cooker: Transfer all ingredients to a slow cooker and let it cook on low for 6-8 hours, freeing up your time.

Pre-measure sauces: Measure out the soy sauce, dark soy sauce, and oyster sauce ahead of time to streamline the cooking process.

Buy pre-peeled garlic: Use pre-peeled garlic cloves to cut down on prep time.

Double the recipe: Make a larger batch and freeze portions for a quick meal later.