Bak Kut Teh (肉骨茶)

05 Jun

Being overseas, one of the things that I miss most is Malaysian food 😛 It’s hard to find an authentic Msian restaurant in HK, so the best solution is learn to cook it. Bak Kut Teh is a dish I used to cook once in a while in Msia for my cell group. It’s easy and I tend to cook it in HK whenever I invite guests over. The recipe below is my own. The inspiration hit one day out of the blue.

As I buy the ingredients based on my judgement, I am only able to give an estimation.


2 whole garlic (preferably roasted garlic – never seen in HK)
2 small pieces dong quai (Angelica sinensis)
1 cinnamon stick
2 star anise
6 black dried shiitake mushroom
2 packets of A1 bak kut teh (each pack has 2)
HKD25 pork bone for soup (estimate around 400g)

HKD30 pork ribs (estimate around 450g)
2 tbsp thick dark soya sauce (or according to taste)
3 tbsp soya sauce (or according to taste)
1teaspoon sugar

HKD30 pork belly, with little fat (estimate around 2 strips)
HKD10 fu juk – 腐竹
HKD10 tau fu pok – 豆腐卜(about 20)
1 or 2 packs of golden mushroom
yau char kwai – 油炸鬼 (chinese doughnut)


1) Boil 10bowls of water (depending, you can add more water later if needed. Then add in ingredients A.
2) Boil with big fire for 30mins then lower to medium fire for another 30mins.
3) Add ingredients B and boil for another 15mins on big fire then boil an hour under low fire. Then turn off.
4) 1 hr before eating, add in pork belly and boil at low fire. Then 15mins before eating, add in fu juk, tau fu pok and golden mushroom. If the fu juk is very soft, scoop out 1st.
5) Serve lettuce and yau cha kwai as side dish.

Bak Kut Teh can be served with plain rice or ‘oil rice‘.

Note: Everytime to heat up soup, start with big fire to let it boil then turn down to low fire.

Serves 6 people.

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Posted by on June 5, 2010 in Uncategorized


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