Bak Kut Teh & It's Style of Cooking
Bak kut teh is a popular chinese soup commonly served in the Asian market. Bak kut teh soup normally comprises of pork ribs simmered in spices and herbs for hours. Many other ingredients are found in bak kut teh such as choy sum, many mushroom varieties, tofu (dried) and ju zhi and yu zhu and this enhances the flavor and sweetens the bak kut teh soup. Some people normally add soy sauce to the mix and other garnishings such coriander or green onions with sprinled fried shallots.
Bak kut teh is normally served with noodles and rice and together with Yaw Char Kwai for dipping. chilli padi and sliced garlic present simply makes Bak kut teh a soup that is exhilirating. Bak Kut Teh has many varients such as the Teochew bak kut teh. Only difference is the style of cooking it with more pepper found in the soup and lighter colours. The Cantonese normally adds medicinal herbs which will create a very strong tasting bak kut teh soup while the Hokkien prefer a salty soup with more soy sauce added to it which makes the bak kut teh soup darker.
In Malaysia, a dried bah kut teh is fast becoming a popular food with the taste more tangier and stronger which is recommended for hangovers cure for drunk people. It has a thicker gravy with ingredients such as dried dates, dried chillies wolfberries and dried squid found in the bah kut teh soup. Chefs have started swapping pork for chicken to cater to Muslims as the halal versions and some even use seafood or a variety of vegetables as a replacement for pork for this bak kut teh soup.
Visit these restaurants/eateries to find out how bah kut teh soup taste like.
