Bak Kuet Teh is a popular herbal soup in Malaysia and Singapore. The main ingredients for this soup are pork ribs and herbs.
Preparation time: 20 minutes
Number of servings: 4
- 500g pork ribs
- 1 pack Bak Kuet Teh herbs
- 2 garlic bulbs
- 6 dried shiitake mushrooms, soaked and halved
- 1 bag fried tofu blocks
- 2 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 Tbsp oyster sauce
- White pepper and salt
- 4-5 rawit peppers
- Extra light soy sauce and sweet soy sauce
HOW TO MAKE IT
Put the dried shiitake mushrooms in a bowl and pour boiling water over it. Let it soak for 30 minutes until soft. Remove the hard pieces of the stem. Carefully squeeze out the mushrooms and dry them with a paper towel. Slice the mushrooms into thin strips.
Bring water to a boil. Once the water is boiling, add the pork ribs. Cook the bones for 10 minutes and drain the water. Then rinse the bones under running water. Put 3 liters of cold water in a clean soup pan. Add the garlic bulbs, Bak Kuet Teh herbs, pork ribs, mushrooms and tofu. Simmer for about 1 to 2 hours. The broth will start foaming a bit during cooking. Use a fine skimmer to remove the foam and fat that floats on the surface.
Add the sauce mix in the last 30 minutes. Then cook it for another 5 minutes.