Bakuteh / bak kut teh / 肉骨茶 means ‘meat bone tea’ in the Chinese Hokkien dialect. It is a very popular chinese dish in Malaysia, especially in Klang and Singapore. It consists of many different chinese herbs, cooking with the pork and creates the full of flavour broth. To suit the time and convenience of the house hold cooking, a pre-mix bakuteh ingredients are easily available nowadays in the asian supermarket / grocery store. Bakuteh is originally comes in the soup. The dry version of bak kut teh comes later. It is totally different as compared to the soup version. The dry version of bak kut teh is being cooked with additional ingredients such as okra, dried chilies and dry squids, which resulted to a more tangier and sharper taste.In this video, I had used the following quantity of ingredients which is enough for 2-4 adults.For the soup:1 pack pre-mix bakuteh ingredients1 whole garlic1.8 litre of water1kg of pork (You can use pork belly/ spare ribs/ collar butt)2tbsp oyster sauce, dark soy sauce and light soy sauce eachSalt to tasteDry bak kut teh:Dry squid (soaked and softened)okragarlicdry chilies 1tbsp dark soy sauce1tbsp oyster sauce 4-6 tbsp from the bakuteh soupOther ingredients:Taiwanese bak choy (you can also use choy sum)Tofu puffYou tiao /chinese churros / deep fry bread stickRice.
