Many of you might not be aware of a dish called Bak Kut Teh. The apparent reason for it might be that it is obviously a dish with an obscure Chinese name only a Chinese would know. The backdrop though is, that many of the billion Chinese on this earth might not even know it for the simple reason that this is one of the Chinese dishes that actually stems from the multicultural country Malaysia. In fact the 3 main cultural groups in Malaysia: the Malay, the Indians and the Chinese all adapted, modified and developed the cuisine of their home countries, creating new dishes that account for the richness and variety of today’s Malaysian gastronomy.
So what is Bak Kut Teh? Bak Kut Teh literally means Meat Bone Tea (in “Hokkien” dialect) and is actually a very intense pork soup made with various spices. It comes of course with the pork meat and on the side one eats white rice, Chinese greens, chunks of fried dough called You Tiao or simply “ghost”, as well as minced garlic and chilies that you can mix into the broth.
I already reported once on a well known Bak Kut Teh restaurant in Kuala Lumpur which made me discover the dish. On my recent visit of the country (my brother lives there) though, our friend Waiyee offered to prepare this dish for us. Here’s the photo story of it. Hopefully it is in the right order and my little explanations are correct.
First one needs a nice big pot filled with water
Then, probably the hardest to get ingredient outside of Malaysia are those special Bak Kut Teh Spices. Some of them are already premixed in special teabags.
Juicy pork ribs are another requirement – easy to get this time!
Soak the dried fungus mushrooms in water
…more dried fungus mushrooms to be soaked in water.
put the Bak kut Teh spice bags in the pot
…add the other Bak Kut Teh spices
Also, don’t forget to add 4 whole garlic bulbs to the broth.
After some time of infusion, the pork meat can be added.
A few bony parts of pork are also necessary. From that moment on, the pot can be closed and the dish can simmer a few hours (3-4).
some corn flour is needed… (what for again? sprinkle a bit on the pork meat to make it more tender)
This is Not for the Bak Kut Teh, but as a refreshment (Pimm’s Cup)for the cook who stands in a 40 degree kitchen froom now on..
Meanwhile, as a side to Bak Kut Teh, a sauteed mix of minced pork, garlic, spring onions and mushrooms is prepared which is to be eaten rolled up in lettuce.
A big chunk of Tofu is also good on the side.
After a few hours of simmering, the soaked mushrooms can be added to the pot. At the same time, the broth can be seasoned with some dark caramel soy sauce and light soy sauce.
In the last minutes, those beautiful Enoki mushrooms also find their way into the broth.
After taking out the many infused spices, a served portion of homemade Bak Kut Teh looks like this. And it tastes just delicious.
On the side: rice, the minced pork in lettuce and baby Kai Lak. Minced Chilies are to be used at own taste of course.
Hopefully I can manage to reproduce this dish at home – I especially brought back some spices, and the rest I should be able to find in Germany! Somehow though, I think I want to put my own twist on it by using beef instead of pork, something which must sound like blasphemy to the Bak Kut Teh Hardliners. :P
