Bak Kut Teh

BAK KUT TEH (PORK RIBS TEA) WITH DETAILED HERB GUIDE

Bak Kut Teh in the Hokkien or Fujianese dialect literally translates to Pork Rib Tea. This rich herbal soup contains dong gui (Angelica Sinensis), known for its warming properties. For this reason, it is popularly eaten as a supper or late night meal in Malaysia and Singapore. Over here in Minnesota, I like to cook it in the winter as it helps ward off the cold.

WHOLE HERBS VS SPICE SACHETS

In the old days, the herbal mix can only be purchased at the Chinese “medicine shop”. Today most grocery stores in Malaysia and Singapore carry them in sachets where the herbs are ground to a powder. These sachets can also be found here in the US.

I much prefer the “real thing” with the whole herbs. Whenever I visit my mom in Malaysia, she will take me to the “medicine shop” where the Ah Pek (uncle) will combine the herbs into neat packages and properly seal them for me to bring home.