'Bak kut teh ( 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan and Indonesia (where there is a predominant Hoklo and Teochew community) and also, cities of neighboring 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 simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.
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Other than pork ribs, tofu, mushrooms and Enoki mushrooms that you see in the picture, I also like to cook my Bak Kut Teh soup with cabbage, pig's feet and chicken's feet.
We have 3 types of Bak Kut Teh spices.
They are
Tean’s Gourmet ,
Claypot and
A1 . Cooking instruction is on each product page.
To make Bak Kut Teh, you also need soy sauce and black soy sauce. You can find
Orchid Brand Soy Sauce and
Yuen Chun Thick Caramel Sauce from our site.
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