Bak kuh teh is a soup but it is traditionally served with rice and a dipping sauce made of light soy sauce and crushed chilis. It is made with pork ribs and spices simmered for hours with soy sauce and sugar until the meat is literally falling off the bones. Bak kuh teh is found in both Malaysian and Singaporean cuisines but its origin is arguably Chinese.
Malaysian bak kuh teh and the Singaporean version are markedly different. Malaysian bak kuh teh, purportedly invented in Klang, royal capital of the state of Melangor, is darker. Whereas, the most common variant of Singaporean bak kuh teh is lighter in color as it uses less soy sauce.
You will find many recipe variations for this flavorful soup; some include pork ribs only while others include offal. Whatever cut of pork you decide to use, remember that what makes bak kuh teh distinctive is the wonderful combination of spices that flavor the broth.
Serves 6 to 8.
Ingredients:
- 1.5 of meaty pork ribs, cut into 2-inch pieces
- 1 whole garlic
- 2 cinnamon barks
- 2 star anise
- 2 stalks of lemongrass (white part only), bruised
- 2 tbsps. of black peppercorns
- 2 tbsps. of coriander seeds
- 1 c. of light soy sauce
- 1/2 c. of dark soy sauce
- 2 heaping tbsps. of sugar
- whole or sliced mushrooms (button or shiitake), optional
- torn lettuce leaves, optional
- fresh cilantro (coriander leaves) optional
Bak kuh teh is traditionally cooked in clay pots. If you do not have a clay pot, I suggest a Dutch oven or other ceramic cooking pot with a tight lid.
Place the pork ribs in the pot and pour in about 16 cups of water. Bring to the boil, skimming off scum as it rises.
Add the whole garlic, cinnamon barks, star anise, lemongrass, peppercorns and coriander seeds. Pour in the soy sauces and add the sugar. Lower the heat, cover and simmer for at least two hours.
Transfer the pork pieces to a soup tureen or individual soup bowls.
Strain the broth and transfer to a clean pot. Bring to the boil once more. Add the mushrooms, if using, then lower the heat and simmer just until cooking through.
To serve, ladle hot broth (with the mushrooms) into individual soup bowls and garnish with fresh cilantro.
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