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Yummy Recipe: Herbal Bak Kut Teh 药材肉骨茶
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- čas přidán 5. 05. 2017
- Bak Kut Teh originated from Malaysia. Although we're born and bred in Singapore, Bak Kut Teh is widely available in our country. From Teochew style peppery Bak Kut Teh to Klang Herbal style and Hokkien Herbal style. You name it, we have it.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N' Pans
Ingredients
Serves 6
--------------------------------------------------------
4 pieces star anis
12 pieces Chinese angelica 当归 (dang gui)
1.5 pieces Processed rehmannia root 熟地 (shou di)
10 pieces Sichuan lovage rhizome 川芎 (chuan xiong)
Handful of Polygonatum odoratum 玉竹 (yu zhu)
4 bulbs of garlic
4 stalks of cinamon bulb
2.5kg pork prime ribs
2.5 tablespoons of white peppercorn
![Bak Kut Teh | 肉骨茶 | Bakute [Nyonya Cooking]](http://i.ytimg.com/vi/4SxQ4CGkE5Q/mqdefault.jpg)
Finally, I found someone who doesn’t used pre packaged herbal for bak Kue the. Nice. My aunt would come to our house almost every weekend to cook this dish, just like you, from scratch. After 40 years, I asked her for the herbal ingredients. What she replied, my jaw dropped. “ Just buy the pre packaged.” I just shake my head and never asked her again. Thanks for the recipe.
It’s a very nice from you explaining every single step of the cooking
You're most welcome :)) Just wanna make sure it's easy to understand so that all of you can easily replicate the dish. Happy cooking!!
@@spicenpans😮
i like this video..very simple to follow...
This is very delicious soup i taste before.its very nice for the health.may i request sir vloger put a subtittle english in your you tube.thanks Godbless
Hi, where do you buy the soup ball that can fit the herbs?:)
Hi', have you try using the cloth type where you can boil or steam ✌️. Instead of using the metal type does it give a metal taste n smell????
+Josephine Fong Hihi Josephine, we used to use the cloth bag but stopped using that after we found this ball. No there's no metallic taste. The pot you cook in is also made of metal so doesn't make a difference. Hope this helps.
Hi - Nice video and well presented. But can you please write for me again your list of ingredients the Chinese pronouncation (or sounds like) in English of each of the herbs as you said on your video so that I can marry up your list against the ones shown on the video as you pronounced them in Chinese ? This will be most helpful for recognising them how they look in the shop
i also noticed you mentioned 10 pieces of 2 herbs on the video, but on your list below the video, I can only find one herb that is listed for this quantity. Did you missed out on one of the herbs on your list ? Please kindly clarify - thanks.
Finally, on your descriptions below the video, it looks like you listed 3 different versions of BKT - - the Teochew style, the Klang style and the Hokkien herbal style. Is there actually 3 styles as I always thought that there are only 2 styles and that the Klang style is also the Hokkien style, being the herbal style ? so I am a bit confused on this.
BTW, on your video, maybe it is my laptop speaker that is not coming across clearly enough,, but I am not sure if the water in your pan is warm or cold before you put in the pork ribs as recommended by your friend. I can hear, just before you talked about the water that you have turned off the heat, So I assume that the water has been heated up in some way ? This is the part I am not sure on your video as you then later talked about the water being cold before the ribs were put in on the video. I would therefore welcome your clarifications on this way to boil/blench the ribs.
Many thanks and looking forward to your reply.
+Fortree Eclat Hihi okie I've watched the video again myself to make sure that I'm giving you the right info 🤣 I'm Jamie by the way 🤗. The ingredients listed are correct. I've matched what I've listed down with what Roland introduced in the video.
As for the water to cook the pork ribs, please add the ribs before the water is hot or boiling - add the ribs when the water is cold. This is because if the water is boiling or hot, the pork will shrink (热胀冷缩 theory) which will prevent the 'impurities' from being purge out from the meat.
With regards to your question on the number of style of BKT. Actually, there's one stall in Singapore in Telok Ayer Street (not sure if they're still there) that used to sell Hokkien BKT. I used to work in an office located above their shop. Their soup smelled really good and looked really dark. In one glance, you might think they will taste Herbal like the ones you get from Klang but when you really try it, their soup is not overpowered by herbs. Not similar to the Klang version. Thus, I have classified them as a class of their own. Hope this explains.
Happy cooking!! 😋
Hi Jamie. Thanks for your reply and clarifications to my queries.
Can you please also state the "sounds lke" Chinese name of each herb as Roland said it on the video against the list stated ? It would help greatly. Thanks.
I got what you mean by using cold water as using boiling water before putting the ribs in it would prevent the impurities from coming out. Similar principle to searing a piece of steak in Western cooking to prevent the goodness in it from coming out of the steak during cooking.
So do I take it that the classification of 3 different types of BKT is your own classification and it's not actually official ? I would have thought the less herbal type could be accomplished by using less herbs according to taste ? So perhaps this is just a variation rather than a classification ?
I look forward to seeing the list of the "sounds like" Chinese herb names against the list Roland listed. Many thanks.
+Fortree Eclat Hihi. I've updated the herb ingredients with the corresponding hanyu pinyin name.
Hi again Roland,
Thanks for a chicken answer but it doesnt really answer as to wether can do as beef bakut teh. I am sure many in this thread cant eat pork for various reasons too so i will rephrase the Q, can i use beef in this recipe instead of chicken or pork?
Yes you can. No problem. Happy cooking!
can you show me us how to cook the 咸菜尾
Hi Roland, i was wondering if instead of pork, if i can use beef. I know pork would be really cun but my flatmates dont eat pork and i am unsure as to the taste of beef, using all these ingredients..any advice?
Hihi. You may want to use chicken instead because it’s milder in taste. Hope this helps!
I was afraid you say that. Chicken just dont cut it for bakut teh or should i say chickkut teh 🤭. I am getting tired of eating normal beef soup, no beauty in it
Hi Roland,
Around 1.30 minutes you talk about "black" soy sauce. Do you mean the Malaysian black soy sauce (also known as kicap pekat or cooking caramel, which is very thick and neither salty nor sweet) or the regular Chinese dark soy sauce (which is quite salty). Ever since I started to cook Malaysian food I get confused with the soy sauces used in recipes.
Thanks!
Hi sir..thanks for the recipe again...
Here come a question...Where can I buy the spices container net?
Hi Samantha. Good morning. We got the herb ball from Vietnam but you should be able to get it from your neighbourhood hardware stores too. Otherwise Taobao also has them. Happy shopping!
i really missed this recipe..
Must try
Hi there! Love your recipe, I tried it out and it turn out so GOOD! One thing I noted though was it soup taste rather bitter I'm guessing because of the herbs? Is there a way to reduce the bitterness or mask it? Thanks!
Add vinegar
ok，thanks.
👍🏻👍🏻
do we have to wash the garlic?
Hi Not Ok . Yes please. Happy cooking!
Where is the written recipe? I am subscribed to Spice N Pan?
Hi sir this ingridients is same with bakuteh powder in giant or fair price?thanks
About 60%
Is there any recipe on how to cook "菜尾" like the songfa bak kit teh one?
your friend is the best!!!!
+CYNTHIA DIAMOND 🤓🤓🤓
Is it the same thing if I were to use a slow cooker?
Yummy
do u do the same for chicken and ducks? boil it first?
when was the right time to add the soya sauce? you didn't add in the recipe how much to put. thanks
+julie lumabas hihi. Only add in the dark soya sauce towards the last 10 mins of cooking. Quantity will depend on how dark you want it to be, between one to two tablespoon
Spice N' Pans thanks..
Thanks for asking the question . I ran the video twice thinking I missed something. Now I have the answer.
@@spicenpans
Can put chicken instead of pork ribs?
Thumbs Up.
+Go Johnny Go Thank you so much!
I only understand you Said "cinamon."
Could you please write the receipt ?
😅
Thank you for the receipt. I found it. 😀
Glad that you found it. Happy cooking, Angela 🤓🤓
It's really helpful to me ,but I just wanna know that how did you call that each stuff name : can someone you told me by each English name ? So that I can buy myself 😀 thanks
+Lal Nun Puia Hihi. We have listed the ingredients in the description box of the video. You can refer to it. Glad that you enjoyed this video
Spice N' Pans ok thanks for your respond ' i really enjoy it 😘
yummy😄
Nicee arr
So this is wet Bak Kut Teh?
Can i have the receipt? ☺ 🙏
Hi Jamie, to serve 6 people, how many liters of water ?
read the description pls
I love too eat bak kut tehh yummy ..
9
這不是中國褔建人的藥材肉骨湯嗎？
Hi Raymonde, 是呀。
talk slowly, dont rush. hardy can hear your words
Haha, okie :))) Thank you for your feedback. We appreciate it very much.
i dont think show the real way to cook :)