An interesting twist to the regular Bak Kut Teh soup, this dish requires extra steps for completion. After simmering the meat in the herbal soup, it is further stir-fried with seasonings until a delicious dry Bak Kut Teh is produced.
It goes well with a bowl of hot rice and also ideal for the warm weather compared to the soup version. It is even more fragrant as it is stir-fried with ginger and dried chillies. Besides the chicken, you can add some squid, ladyfingers, and enoki mushroom to get a flavourful bite.
Bak Kut Teh was introduced in Klang, Malaysia in the 40s, and since then spread throughout the country. There are many variations of Bak Kut Teh available, depending on the cooking method and ingredients. Try this innovative recipe and enjoy the tender, succulent meat dish.
Ingredients (2 servings):
- 500 g of short spare ribs
- 100 g of dried cuttlefish (soaked and shredded)
- 10 pcs of dried chillies (soaked until soft and remove the seed)
- 3 spring onions (white part is for cooking, keep the green parts for garnishing)
- 1 packet of herbal bak kut teh spices
- 10 cloves of garlic
- 1 tbsp of cooking oil
- 2-inch garlic (minced)
- 1 tbsp of light soy sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of Shaoxing wine
- ¼ tsp of pepper
- ½ tsp of sugar
- 3 L of water
Seasonings for frying
- ½ tbsp of oyster sauce
- 1 tsp of sweet soy sauce
- ¼ tsp of pepper
- 1 tbsp of Shaoxing wine
- 3 tbsp of water
Directions:
- Boil the pork ribs in the water until the ribs turn white. Then, drain the pork ribs and rinse briefly with tap water.
- Prepare a large pot filled with water, whole garlic, herbal bak kut teh spice, light soy sauce, dark soy sauce, Shaoxing wine, pepper and sugar. Add the pork ribs into the pot and cook the soup until it boils. Then, lower the heat and allow it to simmer until the water dried up. Stir occasionally.
- Heat up a frying pan with 1 tbsp of cooking oil. Stir fry the minced garlic, spring onion, cuttlefish and dried chillies until it becomes fragrant.
- Add in the cooked pork ribs and stir them well. While stirring, add the oyster sauce, sweet soy sauce and pepper. Cook them for 5 minutes.
- Add in the water and let the ribs to simmer briefly before adding the Shaoxing wine. You can add more water and let it simmer longer if the meat is still not tender.
- Once done, garnish with diced spring onions and serve immediately.
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