Easy Way to Make Ultimate 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) Recipe. Add the water in a big claypot (preferred) or soup pot and bring it to boil. Bak kut teh,famous Chinese herbal pork ribs soup in Malaysia and Singapore.

You can have 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh)

1. Prepare of 肉骨 Pork Ribs (300g).
2. It’s of 金针菇 Enokitake mushroom (100g).
3. Make ready of 豆卜 Dried beancurd puff (6pcs).
4. It’s of 生菜 Lettuce (100g).
5. Take of 蒜头 Garlic (3 cloves).
6. You need of 肉桂 Cinnamon stick (1).
7. Prepare of 八角 Star anise (2).
8. Prepare of 酱清，酱油，胡椒粉，盐 Light soy sauce, Dark soy sauce, Pepper powder, Salt.

It become famous out of the port town of Klang where it was traditionally served as a breakfast dish.See more ideas about Asian soup, Food, Recipes.

肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) step by step

1. 用一茶匙盐，少许胡椒粉腌肉骨十分钟 Marinate pork ribs with 1 teaspoon of salt and some pepper powder.
2. 汆烫肉骨，将肉骨放入压力锅 Blanch pork ribs with hot water, put into pressure cooker.
3. 加入蒜头，肉桂，八角 Add garlic, cinnamon stick, star anise.
4. 加入一茶匙酱清，一茶匙酱油，少许胡椒粉。煮20分钟 Add 1 tablespoon of light soy sauce, dark soy sauce, some pepper powder. Cook for 20mins.
5. 加入豆卜，金针菇。煮2分钟 Add dried beancurd puff, Enokitake mushroom. Cook for 2mins.
6. 关电，加人生菜。Turn-off pressure cooker, add lettuce.

I think it's important when traveling, to find restaurants that tourists don't go to so you.To: ShiroiYukii I wish I was in Malaysia!Malaysian bak kut teh (pork ribs tea) has the characteristic of dark coloured broth, herbal (药材肉骨茶) and has a mix of ingredients such as stomach, intestines, pork ribs, pork belly, golden mushrooms and deep fried beancurd skin.