Cooking the Perfect Pot of Bak Kut Teh

Bak Kut Teh – literally translates to “meat bone tea” (in Hokkien) is a popular dish not only with the Hokkien people but with Chinese folks from other dialects too. In fact, some non-Chinese have grown to love this aromatic meaty broth. Like most Malaysian favourites, Bak Kut Teh has evolved into a dish that’s eaten at any time of the day. In Klang, it is not surprising to see people enjoying Bak Kut Teh at the crack of dawn and also as a midnight meal.

History has it that Bak Kut Teh was introduced to Malaya back in the 19th century by Chinese workers from the Fuchien (Hokkien) province. Back then, most of these immigrants worked mainly in the docks and Bak Kut Teh was usually their main meal. So it isn’t surprising to note that Klang and Port Klang are where the Bak Kut Teh action is! Bak Kut Teh is essentially meat (usually pork) simmered in a soup rich with a mixture of Chinese herbs for hours. Angelica sinensis (dang gui), fructus lycii, several types of rhizome, star anise, cinnamon, red dates, ginseng roots, white pepper, wolfberries are just some of the herbs that go into this concoction. With such liberal use of Chinese herbs, the majority of which promote blood circulation and well-being, it is clear that the wholesome Bak Kut Teh is good for you. Bak Kut Teh herbs and spices are easily available in supermarkets, grocery stores and Chinese medical shops. There are many brands available but they more or less contain the same ingredients and it’s a matter of personal preference which brand you like, based on the “intensity” of the herbs packed.

I was first introduced to Klang Bak Kut Teh some 20+ years ago. The all-time family favourite Bak Kut Teh place for us is none other than Klang Lek Bak Kut Teh in Taman Teluk Pulai. This shop is just a stone throw away from my in-laws’ place back then and it used to be an almost-every Sunday breakfast affair. This place was so popular that we practically had to wait near occupied tables, willing them to finish their meal quickly.

The Hokkien-styled Bak Kut Teh is darker in colour, from generous use of dark soya sauce and the taste of Chinese herbs is stronger. Besides various cuts of pork (ranging from ribs to knuckles to belly cuts), quite often offal is included – like intestines and stomach.

Let it boil!

If you talk to James Tean – a Bak Kut Teh sifu with more than 30 years’ experience in the Bak Kut Teh business, he will advise you that besides using superior grade Chinese herbs and spices, the choice of the dark soya sauce used is of utmost importance. The thick dark soya sauce, with the right degree of caramelization in it, is a crucial component to enhance the taste, color and flavour of the Bak Kut Teh soup when used in the right proportion. According to James, boiling the herbs, spices and meat at the right temperature for the right length of time will ensure that your Bak Kut Teh yields the full spectrum of tastes and aroma from the ingredients. The pot of Bak Kut Teh should be allowed to boil briskly at medium heat, and not at low heat, to ensure the aroma and goodness of the herbs are fully “expelled” and in turn, absorbed by the meats.

James Tean, the Bak Kut Teh sifu, in action

Another tip from James is that the raw meats must be blanched in boiling water (to remove some fats and scum) for about 2 minutes, drained and then transferred immediately into another pot of boiling water where the herbs and garlic have been added. Blanched meats should never be left to cool down for more than 10 minutes as bacteria will then set in and multiply.

The basic recipe for Bak Kut Teh:

Ingredients:

2kg meat – use your favourite cuts
1.5L water
4 Sachets (weighing about 20g each) of pre-packed Bak Kut Teh herbs & spices
2 whole bulbs of garlic (about 160g) – do not remove skin, crush it lightly
3 tbsp dark soya sauce
4 tbsp light soya sauce
salt to taste

Method:

1. Bring to boil the 1.5L water, add in the Bak Kut Teh herbs and garlic, continue boiling in medium heat for 30 minutes.

2. Boil a separate pot of water and put in the meats, boil for about 2-3 minutes, then drain to remove the scum and transfer the meat immediately into the pot of boiling herbs and garlic. Ensure there is enough water to just about cover all the meats.

3. Continue boiling on medium heat for about 45 minutes until meat is tender.

4. Add in enough salt to taste and serve.

Bak Kut Teh goes very well with rice and for added punch, chilli padi in light soya sauce as a side dip. I usually have “Fragrant Oily Rice” served with BKT. For that, fry some sliced shallots and garlic in some oil and then add this fragrant oil into the rice cooker and cook your rice the usual way. Don’t discard those shallots and garlic crisps – sprinkle them on the rice and brace yourself for some delicious home-cooked comfort food! Don't forget to make a pot of strong Chinese tea to go with the Bak Kut Teh meal as tea is believed to help in digestion.

This post is written by PureGlutton whose passion for food is tantamount to gluttony. Many would ask "is that passion or is that pure gluttony?" Find out on http://pureglutton.com