I cooked: Bak kut teh (Chinese Pork Ribs Herbal Soup)

Bak kut teh literally meaning "Meat Bone Tea", is a Chinese soup made of mixed herb and spices and different pork cuts. There are numerous forms of bak kut teh, however our favorite type is the clear soup type with pork ribs. Dong quai (Chinese Angelica root or Angelica sinensis) is sometimes added to create a stronger flavoured soup.

For those who would like to cook your own bak kut teh at home but do not know what herbs and spices to purchase to put into the soup, then try the Eu Yan Sang Bak Kut Teh sachets. A combination of Chinese traditional herbs and spices are grounded into an aromatic blend for your convenience. I have been using this product for the last 7-8 years and everytime, we are rewarded with a delicious and aromatic soup. Pork ribs is the excellent cut of meat to use as it is lean and healthy, and after 2 hours of boiling, the meat falls off the bones easily and is extremely flavourful.

Rejuvenating herbal soup

Convenient EYS sachets for cooking bak kut teh at home

Bak Kut Teh (Pork Ribs Herbal Soup)

Preparation time: less than 5 minutes

Cooking time: 2 1/2 to 3 hours

Serves 4

Ingredients

1 sachet of Eu Yan Sang Bak Kut Teh mixed herbs and spices

1kg - 1.2kg pork ribs, washed (You may use other pork cuts as desired)

1 whole garlic

15-20 shitake mushrooms, soaked

5-6 slices of dong quai (optional)

6-7 rice bowls of water

Soy sauce or salt, to taste

1. Bring the water to boil in a large pot. Add the Bak Kut Teh sachet, garlic and dong quai slices.

2. Add the pork ribs and simmer on low heat for 2 hours.

3. The shitake mushrooms should be added 1 hour after the addition of the pork ribs. This is to ensure it absorbs the flavours and goodness from the soup.

4. Add soy sauce or salt to taste and simmer for another 30 minutes on medium heat.

5. Serve with boiled rice, stir fried vegetable of your choice and a chilli/minced garlic dip.

A firm favourite in our household

Available at all Eu Yan Sang outlets. Each box contains 12 sachets.

Note: If you prefer your soup with an even stronger flavour, then use 2 sachets of the mixed herbs and spices.