This is a type of Chinese soup popularly served in Malaysia, Singapore, and also states of neighbour countries like Brunei, Batam of Indonesia and Hat Yai of Thailand. It is a soup cooked and boiled for hours with herbs, garlic and pork ribs. This dish is reported to have invented in Port Klang by a man called Lee Boon Teh, for port coolies in the early 20th century to supplement their meagre diet and as a tonic to boost their health. This dish is so popular and you can find ready-made version which allow you to cook it at home easily.
Malaysia A1 bak kut teh noodle/Singapore PURE bak kut teh spices
Source: www.alibaba.com
It is normally served in a clay pot and is usually eaten with rice either normal white rice or oily rice or yam rice. It is also commonly served with youtiao (strips of fried dough), tofu, and oily vegetables. As a customer, in addition to the ribs and mushrooms, you can choose to add either fatty pork or non fatty pork or both, intestine, and stomach. If your wallet is up for it, you can also add some sea cucumbers or abalone into the soup in certain bak kut teh shops. Some shops do put some dried bean curd skin on top of the soup. Light or dark soy sauce with diced chili padi and minced garlic is preferred in serving this dish. Various types of Chinese tea like Tieguanyin and Oolong tea are consumed together with this dish as to help to dilute the fat in this pork-laden dish.
Malaysia A1 bak kut teh noodle/Singapore PURE bak kut teh spices
Source: www.alibaba.com
It is normally served in a clay pot and is usually eaten with rice either normal white rice or oily rice or yam rice. It is also commonly served with youtiao (strips of fried dough), tofu, and oily vegetables. As a customer, in addition to the ribs and mushrooms, you can choose to add either fatty pork or non fatty pork or both, intestine, and stomach. If your wallet is up for it, you can also add some sea cucumbers or abalone into the soup in certain bak kut teh shops. Some shops do put some dried bean curd skin on top of the soup. Light or dark soy sauce with diced chili padi and minced garlic is preferred in serving this dish. Various types of Chinese tea like Tieguanyin and Oolong tea are consumed together with this dish as to help to dilute the fat in this pork-laden dish.
Add-ons to bak kut teh.
Source: kyspeaks.com
There are mainly 4 types of bak kut teh. The first one would be the Teochew style with more pepper and lighter soup’s color. The second type would be the Hokkien style with more soy sauce and saltier and darker soup. The third type is the Cantonese style with more medicinal herbs and stronger flavored soup. Lastly, there is a new invented version of bak kut teh in Malaysia, which is the dry bak kut teh with dark soy sauce, dried chilies, ladies fingers, dried shrimps, onions, and ikan bilis or dried cuttlefish instead of traditional soup version. Singapore’s bak kut teh is different with Malaysia’s bak kut teh. Singapore is more famous for the Teochew and Hokkien style of bak kut teh while Malaysia is more famous for Cantonese style of bak kut teh and the dry bak kut teh. A chicken version of bak kut teh is invented in Malaysia, which is called chik kut teh. This is a halal version of the bak kut teh to cater to Muslims.
Klang (Malaysia) bak kut teh - with soup and without soup.
Source: www.jessieling.com
Singapore bak kut teh - Teochew and Hokkien types.
Source: www.sngs.sch.edu.sg / food.recentrunes.com
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