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Klang Bak Kut Teh (Soup and Dry Versions)

Name: Klang Bak Kut Teh (Soup and Dry Versions)
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: pork ribs; pork bone; scallion; ginger; rice wine; fennel seeds; crushed black pepper; cinnamon stick; Garlic; star anise; Cloves; white pepper powder; Solomon's seal; Liquorice; Polygonum; Radix rehmanniae; codonpsis; Black dates; dried tangerine peel; red dates; Angelica root; Sichuan lovage; water; mushrooms; soy sauce; oyster sauce; tofu skin; enoki mushrooms; Butterhead lettuce; goji berries

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 90 minsscheduleTotal: 210 minsoutdoor_grillStewedlocal_fire_departmentMedium

Allergens:warningGlutenwarningSoywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

schedulePrepare in advance

circleMushrooms need to be soaked in water for 2 hours in advance.2h

Preparation

00:00:15

warningStay safe

Wash hands thoroughly after handling raw spare ribs to avoid cross-contamination; raw meat carries bacteria, and touching other ingredients without washing hands can cause contamination.

Place the spare ribs and pork bone in cold water, add scallion, ginger, and rice wine, boil over medium heat until blood foam appears, then remove and rinse thoroughly.

local_fire_departmentMedium heat

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Watch out

Spare ribs must be placed in cold water, otherwise blood will be locked in the meat, and the soup will have a fishy smell.

Ingredients:pork ribs (800 g)pork bone (1 piece)scallion (10 g)ginger (10 g)rice wine (15 ml)

Tools:Pot

Active Cooking

00:00:48

Put spices into a soup bag, put herbs into another soup bag, remove the pith from the tangerine peel, and soak the mushrooms until soft and trim the stems.

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Watch out

Red dates and black dates must be pitted, otherwise the soup will have a bitter taste.

Ingredients:fennel seeds (3 g)crushed black pepper (3 g)cinnamon stick (10 g)star anise (3 piece)Cloves (3 g)white pepper powder (3 g)Solomon's seal (20 g)Liquorice (3 piece)Polygonum (10 g)Radix rehmanniae (15 g)codonpsis (15 g)Black dates (1 piece)dried tangerine peel (1 piece)red dates (2 piece)Angelica root (15 g)Sichuan lovage (6 g)mushrooms (5 piece)

Tools:Scissors

Active Cooking

00:01:24

Prepare 1800ml of water, add tangerine peel in cold water, after boiling add garlic, spice bag, herb bag, red dates, black dates, spare ribs, pork bone, and mushrooms, boil over medium heat for 90 minutes, remove spare ribs, pork bone, and soup bags, add soy sauce and oyster sauce to season.

local_fire_departmentMedium heat, 90 minutes

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Watch out

Be careful when removing the soup bags, do not break them, otherwise there will be herb residue in the soup.

Ingredients:water (1800 ml)dried tangerine peel (1 piece)Garlic (3 piece)fennel seedsSolomon's sealred dates (2 piece)Black dates (1 piece)pork ribs (800 g)pork bone (1 piece)mushrooms (5 piece)soy sauce (30 ml)oyster sauce (30 ml)

Tools:Pot

Active Cooking

00:04:02

warningStay safe

Use heat-resistant cloth or gloves when moving a hot claypot, as it conducts heat very quickly and touching it with bare hands can cause severe burns.

Place bean curd skin, enoki mushrooms, lettuce, mushrooms, and spare ribs in a claypot, pour over the Bak Kut Teh soup base, and sprinkle with goji berries after boiling.

local_fire_departmentMedium heat

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Watch out

Claypots conduct heat very quickly, be careful when pouring the soup base to avoid splashing and burns.

Ingredients:tofu skin (20 g)enoki mushrooms (50 g)Butterhead lettuce (50 g)mushroomspork ribswatergoji berries (5 g)

Tools:Claypot

Active Cooking

00:04:52

warningStay safe

Be careful when adding the sauce, as the claypot is very hot and the sauce will boil instantly and splash.

Fry the squid strips in a claypot, remove and set aside, sauté dried chili and garlic, add soy sauce, dark soy sauce, oyster sauce, pepper, and sugar, add Bak Kut Teh soup and spare ribs, reduce over medium heat, and finally add okra and squid strips and mix well.

local_fire_departmentMedium heat

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Watch out

Stir the spare ribs constantly while reducing the sauce, otherwise the sauce will stick to the bottom and burn.

Ingredients:Squid strips (10 g)oil (15 ml)dried chilies (5 g)garlic cloves (3 piece)soy sauce (30 ml)dark soy sauce (15 ml)oyster sauce (30 ml)white pepper powder (2 g)sugar (5 g)water (100 ml)pork ribs (800 g)okra (50 g)

Tools:Claypot

groceryAll Ingredients

pork ribs800 g

pork bone1 piece

scallion10 g

ginger10 g

rice wine15 ml

fennel seeds3 g

crushed black pepper3 g

cinnamon stick10 g

Garlic3 piece

star anise3 piece

Cloves3 g

white pepper powder3 g

Solomon's seal20 g

Liquorice3 piece

Polygonum10 g

Radix rehmanniae15 g

codonpsis15 g

Black dates1 piece

dried tangerine peel1 piece

red dates2 piece

Angelica root15 g

Sichuan lovage6 g

water1800 ml

mushrooms5 piece

soy sauce30 ml

oyster sauce30 ml

tofu skin20 g

enoki mushrooms50 g

Butterhead lettuce50 g

goji berries5 g

Squid strips10 g

dried chilies5 g

garlic cloves3 piece

dark soy sauce15 ml

sugar5 g

okra50 g

oil15 ml

blenderAll Tools Needed

PotScissorsClaypot

skilletInstruction

groceryAll Ingredients

blenderAll Tools Needed

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