Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore, China and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours (With A1 BAK KUT TEH SPICES I gonna introduce you, you gonna save the headache choosing all those ingredients!). However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
Bak kut teh is introduced to Malaya in the 19th century by Chinese workers from Hong Kong and Canton, they ate bak kut teh for gaining energy.
Bak kut teh is usually eaten with rice or noodles, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal.
Klang, widely believed to be the home of bak kut teh, is famous for her many bak kut teh restaurants. Indeed, the dish is reported to have been invented in Port Klang for port coolies there in the early 20th century, to supplement their meagre diet and as a tonic to boost their health.
There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location. In Singapore, there are three types of bak kut teh. The most common variant is the Teochew style, which is light in color but uses more pepper in the soup. The Hoklo (Hokkien), who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup. Anyway it is beliavable that Klang in Malaysia produce better Bak Kut Teh than plain China...
A1 BAK KUT TEH SPICES is made from natural high quality chinese herbs such as Danggui, yuzhu, Dangshen, Chuanxiong & others spices(Blended into powder and put into a paper bag for easier cooking). it will promote one’s good health. Therefore it is suitable for young and old either male or female.
The recipe is included in the back of the packet... I can roughly tell you the recipe...
Just dump in meat and bones, A1 Bak Kut Teh Spices, Mushrooms, Bean Curd and let it boil until you can smell the aroma.... Add salt, pepper, light soya and oyster sauce!(You can ask me to buy them)
Serve with rice, lettuce and fried dough...Yummy!
It can warm your body and heart!
It is also available in Bak Kut Teh Instant Noodles form for busy lifestle...
Contact me at email@example.com... The price for it is only USD5 as it can boil a big pot of soup!