Bak Kut Teh (Pork bone tea soup)

Few months ago, Sonia of Nasi Lemak Lover gave me few packets of  Bak Kut Teh (BKT) herbal mix and only yesterday I finally got to use it.  Sonia, thanks again for being so thoughtful.


My mum had made this dish many times in the past with BKT herbal mix that she bought from the Chinese Medical hall but the taste of the soup made from Old Grand BKT herb mix has a distinctive difference. The soup had a stronger “dong quai” taste which is the most important ingredient in Bak Kut Teh soup. “Dong quai” is an herb that has been used for centuries in China. It has a strong celery-like odor and a sweet taste. This herb is believed to have balancing effect on the female hormonal system but taken in high doses, may increase your sensitivity to sunlight and cause skin inflammation and rashes.  "Dong qui" takes three years for the plant to reach its maturity and maybe this is one reason why it is expensive. Most commercial ready made BKT herbal mix contain very little of it but in the case of Old Grand BKT mix, there is a right amount in it and that makes the soup perfect.

With the instruction clearly printed on the packet, it is so easy to do.  I followed the recipe but I added a stick of sugar cane and the outcome is mouth-watering worthy. When the soup and pork ribs were ready, I added two sheets of "foo juk" (bean curd sheet) before I serve the dish with "youtiao" (deep fried strip of dough). If I have some straw mushrooms, I would have added those too. You may add other ingredients like "tau pok" (fried bean curd) or even lettuce. BKT sold outside has all kinds of pig's internal organs which I prefer not to put in mine. LOL!


Note: A tip from my mum. - blanch the pork ribs before cooking them in the Bak Kut Teh soup to get a good texture and by doing so it will eliminate the porky smell. 

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