Malaysian authentic Klang Bak Kut Teh

Overview

When I went to Malaysia 10 years ago, I fell in love with Bak Kut Teh. I have been going to Malaysia every year since then. I just came back these days and I thought of Bak Kut Teh again. Today I will make an authentic Bak Kut Teh for everyone. It is also a must-eat soup in my family every week. Now is the autumn season, and it is also the time to make autumn fat. The key is the ingredients, and it is also a good time to prepare it. I try to write down the steps in detail, so that when you make it by yourself, you can make it and taste it without failure. Bak Kut Teh is one of the delicacies of Malaysia. It is a soup base made of pork and pork bones combined with traditional Chinese medicine. Its unique flavor is famous throughout Malaysia and even overseas, and is loved by tourists from all over the world. Among them, Klang Bak Kut Teh is the most famous.

Tags

• hot dishes
• home cooking
• bak kut teh ingredients bag
• front pork knuckle
• garlic with skin
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all materials. a: When you buy the pork knuckle, it is best to let him handle it well, cut it into pieces for stew, chop the bones a few times, and then soak it in water for 3-4 hours to remove the blood. b: Bak Kut Teh material bag ingredients: cinnamon, pepper, Codonopsis pilosula, angelica root, star anise, Polygonatum odoratum, clove, Rehmannia glutinosa, Atractylodes macrocephala, licorice, Chuanqiong and more than ten kinds of medicinal materials and spices.

   

2. 2 Cut the tofu puffs diagonally. Remove the old roots of the enoki mushrooms and pick them loosely with your hands. Tear the lettuce.

   

3. 3 First put the skin-on garlic and bak kut teh seasoning packet into the pot.

   

4. 4 Boil the water for 15 minutes.

   

5. 5 Put the front elbow into cold water and take it out after the water boils.

   

6. 6 Pour into 4.

   

7. 7 Add onions and ginger. Simmer for 40 minutes. You can also stew it in a pressure cooker.

   

8. 8 Take the meat out and prick it with chopsticks. If it can be pricked, it is 8 or 9 done. Otherwise, stew it for a while.

   

9. 9 Pour in the tofu puffs and enoki mushrooms. (Did you all see that I changed to a small pot because our family couldn’t eat so much meat in one meal, so I took out the meat and continued to stew it with enoki mushrooms and tofu, as everyone knows.)

   

10. 10 Continue to simmer for 30 minutes.

    

11. 11 After turning off the heat, serve on a plate and add lettuce.

    

12. 12 Raw garlic and Klang chilies are added with seasoning soy sauce to dip the meat, which is fragrant but not greasy. (You can also choose your favorite seasoning)