Bak Kut Teh

Bak Kut Teh Recipe - Traditional Bruneian Beef/Mutton Sparerib Dish

Region / culture: Brunei | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Bak Kut Teh, a comforting and aromatic herbal soup, is a beloved dish in Malaysia and Singapore. Its name translates to "meat bone tea," and it beautifully combines tender pork ribs with a complex broth of herbs and spices. This recipe offers a traditional approach to preparing Bak Kut Teh, focusing on creating a rich and flavorful experience that warms the soul.

History

The origins of Bak Kut Teh are steeped in the history of Chinese immigrants in Southeast Asia. It is believed to have been introduced by Chinese workers in the 19th century, who needed a nutritious and revitalizing meal to start their long days of labor. Over time, it evolved into a cherished comfort food, with variations emerging in different regions, reflecting local tastes and ingredients.

Ingredients

1 lb (454 g) 6 oz of beef/mutton sparerib (cut into bite-size pieces)
1 tbsp of sugar
3 tbsp of shortening
0.5 tsp of salt
0.5 tsp of pepper
2 cloves of garlic (bashed)
1 tsp of preserved brown soya beans, pounded
1 tsp of dark soy sauce
1 tsp of salt
1 piece of cinnamon bark (1 inch)
1 tsp of peppercorns
2 segments of star anise
3 pt (1.42 liters) of boiling water
some crispy Chinese crullers ("Yu-Char-Koay", sliced)
1 tbsp of crispy shallots

How to prepare

1. Rub salt onto the spareribs.
2. Heat a pan until very hot. Add 2 tbsp of shortening. Fry the spareribs until well-browned. Set them aside for later use.
3. Using a clean pan, heat 1 tbsp of shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 0.5 minute. Then add the fried spareribs and peppercorns.
4. Let the consommé boil on high heat for 10 minutes. Then reduce the heat and let it simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with slices of cruller.

Variations

There are several variations of Bak Kut Teh, including the clear, peppery Teochew style and the darker, more herbal Hokkien version. Some versions also include additional ingredients like mushrooms, tofu puffs, and goji berries for extra flavor and nutrition.

Cooking Tips & Tricks

For the best flavor, use fresh herbs and spices. Browning the spareribs before simmering is crucial for a deep, rich flavor in the broth. To achieve a clear broth, skim off any impurities that rise to the surface during the initial boiling. For a more intense flavor, let the broth simmer for an extended period, allowing the spices and herbs to fully infuse.

Serving Suggestions

Bak Kut Teh is traditionally served with steamed white rice, sliced crispy Chinese crullers for dipping into the broth, and a side of dark soy sauce with chopped chili padi for those who prefer a spicier taste. A pot of Oolong tea is often served to complement the meal, believed to help cut through the fat and cleanse the palate.

Cooking Techniques

The key cooking technique in this recipe is the slow simmering of the spareribs with herbs and spices, which allows the flavors to meld and the meat to become tender. Browning the meat and caramelizing the sugar are also important steps that contribute to the depth of flavor in the dish.

Ingredient Substitutions

For a healthier version, olive oil can be used instead of shortening. Mushroom soy sauce can replace dark soy sauce for a vegetarian variant, and chicken or beef ribs can be used as alternatives to pork spareribs.

Make Ahead Tips

The broth can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat the broth and add freshly prepared spareribs for a quick and flavorful meal.

Presentation Ideas

Serve Bak Kut Teh in a large clay pot or bowl to retain heat. Garnish with fresh coriander leaves and a sprinkle of crispy shallots for added texture and flavor. Provide small dishes for the dark soy sauce and chili for individual seasoning.

Pairing Recommendations

A light, refreshing vegetable dish, such as stir-fried bok choy or a cucumber salad, pairs well with the richness of Bak Kut Teh, balancing the meal.

Storage and Reheating Instructions

Store leftover Bak Kut Teh in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until hot throughout. If frozen, thaw in the refrigerator overnight before reheating.

Nutrition Information

Calories per serving

A single serving of Bak Kut Teh contains approximately 350-450 calories, making it a hearty and satisfying meal that can fit into a balanced diet.

Carbohydrates

This Bak Kut Teh recipe is relatively low in carbohydrates, with the primary source being the sugar used in caramelizing and the small amount present in the soy sauce. Each serving contains approximately 5-10 grams of carbohydrates.

Fats

The fats in this dish come mainly from the pork spareribs and the shortening used in frying. A serving of Bak Kut Teh can contain about 20-30 grams of fat, depending on the cut of the ribs and the amount of shortening used.

Proteins

Pork spareribs are an excellent source of protein, making Bak Kut Teh a protein-rich meal. Each serving provides roughly 25-35 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Bak Kut Teh is rich in vitamins and minerals, including B vitamins from the pork and various minerals such as iron, magnesium, and zinc from the herbs and spices used in the broth.

Alergens

The primary allergens in this recipe include soy (from soy sauce and soya beans) and gluten (from the Chinese crullers, if not gluten-free). Those with allergies should take caution or make appropriate substitutions.

Summary

Overall, Bak Kut Teh is a balanced dish, offering a good mix of proteins, fats, and essential nutrients, with moderate calories and low carbohydrates. It's a nutritious option that also provides comfort and warmth.

Summary

This Bak Kut Teh recipe offers a traditional and comforting meal, rich in flavors and nutrients. With its deep historical roots and versatility in preparation, it's a dish that can be enjoyed in various ways, providing warmth and satisfaction with every spoonful.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Lily in her quaint little village in Malaysia. As we sat in her kitchen sipping on fragrant tea, she suddenly got up and rummaged through her old recipe box.

"Ah, here it is," she exclaimed, pulling out a faded piece of paper. "This is my family's secret recipe for Bak Kut Teh. You must try it, my dear. It's truly a taste of home."

I was intrigued. Bak Kut Teh was a dish I had heard of but never tasted. It was a traditional Malaysian soup made with pork ribs, herbs, and spices. Lily handed me the recipe with a smile, and I promised to give it a try when I returned home.

As I boarded the plane back to my own country, I couldn't stop thinking about the recipe. I was excited to try my hand at making this dish that held so much history and tradition. When I arrived home, I immediately set to work gathering the ingredients I would need. Pork ribs, garlic, white pepper, and a blend of fragrant herbs and spices filled my kitchen with a tantalizing aroma.

I followed the recipe carefully, simmering the pork ribs in a large pot with the herbs and spices for hours. The broth slowly thickened and the flavors melded together in a harmonious symphony of taste. When it was finally ready, I ladled the steaming soup into bowls and took a tentative sip.

The taste was exquisite. The broth was rich and flavorful, with a hint of sweetness from the pork ribs and a kick of heat from the pepper. I couldn't believe I had made something so delicious. I felt a sense of pride and accomplishment wash over me as I savored each spoonful.

From that day on, Bak Kut Teh became a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I cooked it, I thought of Lily and the moment she had shared her family's recipe with me.

Over the years, I made a few adjustments to the recipe, adding my own twist here and there. I experimented with different cuts of pork, varied the spices, and even tried making it with chicken instead. Each variation was a success, but nothing could compare to the original Bak Kut Teh that Lily had shown me.

As time passed, I shared the recipe with friends and family, passing on the tradition of Bak Kut Teh to the next generation. I taught my grandchildren how to make it, watching with pride as they grew confident in the kitchen. It became a family favorite, a dish that brought us together and created lasting memories.

Now, as I sit in my kitchen, surrounded by the familiar scents of herbs and spices, I can't help but smile at the thought of the journey that led me to this recipe. It is more than just a dish; it is a connection to the past, a reminder of the friendships and traditions that have shaped me.

And so, as I take a sip of the steaming broth, I am filled with gratitude for the simple yet profound moment when I discovered the recipe for Bak Kut Teh. It has brought me joy, comfort, and a sense of belonging that I will cherish for the rest of my days.