Bakuteh

BAK KUT TEH (PORK-RIBS-TEA)

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SHORT HISTORY

Bak-kut-teh is commonly consumed in both Malaysia and Singapore. the  origin of Bak-kut-teh is unclear, but it is believed to have been brought over from FUJIAN, China. In Malaysia, the dish is popularly associated with KLANG and locals believed the place to be the origin of bak kut teh. There are a number of claims for the invention of the dish; one claimed that a local sinseh (a Chinese physician) invented the dish in the 1930s, while another claimed he brought the recipe from his hometown Fujian, China, in the 1940s.The dish is also claimed to have been invented in PORT KLANG for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century. The dish was popular among early Chinese immigrants, many of whom had also come from Fujian.

INGREDIENTS

  • 12 Chinese Mushrooms (rinse and soaked for 30 minutes)
  • 3 lbs pork ribs (cut into bite size pieces) (1.4kg)
  • 12 cups water (2.9 liter)
  • 2 sachets bak kut teh spices
  • 1 bulb garlic (rinse but do not separate)
  • 1 tsp white peppercorns(smashed)
  • Salt to taste

PROCEDURE

  1. Wash and soak dried mushrooms in hot water for 30 minutes. When rehydrated, drain, and cut off stalks.
  2. Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4 to 5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.
  3. Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.
  4. Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.
  5. Add salt to taste. Turn off stove.