Tag Archives: pork

Cooking chez CV – Bak Kut Teh (BKT)

Meal Dated: 7 December 2008

This meal upload is long overdue due to hectic working schedules as well as lazy weekends. In this article, you will find that May Lee attempted to cook Bak Kut Teh at the apartment which I must say was pretty well done. With the help of the A1 prepacked seasoning,  the dish was pretty much authentic tasting. For those of you who wish to have a stronger tasting Bak Kut Teh soup, you might want to add in two sachets in the pot of soup. In my opinion, there’s never a too strong a bak kut teh soup… the stronger the better.

Bak Kut Teh as most Malaysians are aware of comprises of pork and herbal soup plus vege where applicable. Chik Kut Teh on the other hand is basically the same dish but the pork is substituted with chicken which basically makes the meal “halal”. I personally love BKT and think that CKT just doesn’t taste as good. Well everyone has their preference.

Bak Kut Teh should always go with soya sauce with chilli and garlic. Heck cares if your breath stinks after that… the taste is just worth it even if you might have to gargle and brush your teeth repeatedly after eating it.

Here are some pictures to whet your appetite!


For those of you who are unable to get the prepacked seasoning A1 Packets or similar, you may refer to the brief instructions which I found on the internet (Taste is not guaranteed but this is the general recipe).


  • 1kg pork ribs or chicken meat
  • 2 1/2 litres water
  • 2 whole bulbs garlic, do not peel
  • 20g Tong Sum
  • 12g Tong Kwai slices
  • 10g Chuin Kung
  • 20g Sook Tei
  • 25g Kei Chee
  • 15g Yoke Chok
  • 3 pieces Kam ChoeWrap in muslin cloth and tie up:
  • 1 tsp white peppercorns
  • 1 tsp black peppercorns
  • 1 tsp anise pepper or Szechuan pepper (Fah Chiew)
  • 1/2 tsp fennel seeds (jintan manis)
  • 1/2 tsp cumin seeds (jintan putih)
  • 3 cloves (bunga cengkih)
  • 1 star anise (bunga lawang)
  • 4cm piece cinnamon stick (kayu manis)Seasoning:
  • 1 1/2 tsp salt or to taste
  • 1 tsp monosodium glutamate
  • 3 tbsp light soy sauce
  • Method
    Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.