Cooking 8: Recreating Malaysia's Signature "Bak Kut Teh" aka "Pork Bone Tea" with step by step recipe

Hello, my fellow steemians~

Before sharing the recipe, I have to clarify that I am no professional cook nor anything. I am just a person who loves eating and recreating something that I am fond of at home with my way. I only share recipes that I am confident with and hopefully, doesn't disappoint you guys who are going to try it.

What inspired me to share this recipe was again my sudden cravings during the night of having a steaming hot bowl of "Bak Kut Teh" with the tender meats, tofu puffs that sponge up all the juicy goodness is definitely going to make me the happiest person on planet earth. Thus, this is my version of "BKT" to satisfy my cravings~

But, before with start, what is "Bak Kut Teh"?

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"Bak Kut Teh aka BKT" in Chinese is "肉骨茶". It is a pork rib dish cooked in either a peppery broth or a herbal version broth popularly served in Singapore and Malaysia respectively. Due to the recent hype of "Bak Kut Teh", especially in Japan, there's a blooming "BKT" restaurant branches opening in Japan to satisfy the demands.

The truth is, there's actually no secret to this dish except the amount of pork is being used and the time you boil it. The longer the better so that all the goodie pork essence released to the broth and infused with the herbs in the soup. Forming an addictive and the impactful taste on your tongue.

Without further a do, let's dive into it!

Ingredients:
Servings: 3 pax

Broth:

• 2 liters water
• 1 Packet of herbal BKT mix
• 2 tablespoon dark sauce
• 2 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Just in case if you're wondering what is in the herbal mix pouch, these are the ingredients.

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Braise Ingredients:

• 500 grams pork ribs
• 1 packet of pork meatballs
• 1 packet of tofu puffs (approx: 15 pieces tear into half)
• 1 packet of Enoki mushrooms
• 1 whole garlic ( approx: 8-12 cloves)
• 4 dehydrated shitake mushroom (rehydrate with water before cooking)

Methods:

1.Clean all the ingredients and set it aside. Boil 1.5 liters of water for blanching the pork ribs. Mainly to get rid of the dirt and gaminess of the pork and create a cleaner pork taste with the herbs later.

2.Blanch it for around 5-7 minutes until it is half cooked. Rinse it with clean water and set it aside. Pour the used water and refill the pot with 2 liters of water to prepare for braising.

3.After the water boils, add in 2 packets of your "Bak Kut Teh" premix pouch into the water together will your meats, mushrooms and all of the garlic cloves.

4.While it is boiling, prepare your tofu puffs by tearing it into half so that they are allowed to soak up the broth better.

5.Let it simmer for at least an hour until the pork bone essence is all released. Then seasoned it with the measured seasonings like dark sauce, soy sauce, pepper, and salt. And add meatballs, simmer for another 10 minutes.

6.Taste and adjust to your preferences. Add the washed enoki mushrooms and tofu puff right at the end before serving. Let it simmer for 3-4 minutes then it is ready to serve.

7.Serve it with a bowl of rice and create your dipping sauce with freshly cut chilies, finely chopped garlic and drenched in soy sauce. Also, a side of fresh lettuce to cut out the fattiness.

Wahlaa~ this is a perfect dish for someone who is craving for something steamy hot. Let me know what you think and leave a comment down below. I am always happy to hear from you~

Cheers~

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