Bak Kut Teh

Pork, Soup December 11th, 2007

bak kut teh

Lately I have been quite fond of eating Bak Kut Teh, a herbal soup with pork parts (predominantly ribs). Bak Kut Teh is transliterated to the Hokkien / Eng Choon dialect as “Pork Rib Tea”. All these while, I would buy Bak Kut Teh from a nearby stall and have it for dinner with steaming white rice. That was until the thought of cooking it myself came about when I popped by at a Chinese herbal medicine shop. I wanted to see if I could replicate it at home.

Ready made Bak Kut Teh herb sachet are commonly found in supermarkets and grocery shops and the different brands available can be quite mind-boggling. We bought ours called the Chat Lin Brand, manufactured in Semenyih, Malaysia. So, last Saturday morning, I went to get myself about 700 grammes of pork ribs and loin and the experiment began.

The recipe was simple and easy to follow, though I did add the seasoning to my personal taste. I also added some Goji berries to sweeten the soup. The end result was a satisfying dinner for the family and I am looking forward to cooking the other sachet soon. There are 2 sachets of about 8 grammes each in a packet.

This is the Bak Kut Teh recipe




  • 700 grammes pork ribs and loin (ribs chopped into bite pieces, loin kept whole)
  • 5 rice bowls of water


Herbs (in sachet weighing 8 grammes as described on the packing)





  • 10 grammes goji berries (kei chee)
  • 2 whole garlic (skin removed)
  • 1 tablespoon dark soya sauce
  • 1 ½ teaspoons light soya sauce
  • 1 tablespoon oyster sauce
  • 1 heaped teaspoon sugar
  • 3 teaspoons salt or to taste
  • MSG
  • White pepper powder to taste



Bring a pot of water to boil and add pork ribs and loin. Allow to boil for 3 minutes. Remove ribs and loin and pour away the water.

Bring to boil the 5 rice bowls of water. Add ribs and loin, herbs and seasoning and allow to boil for 5 minutes. Remove loin and set aside whilst leaving the rest of the ingredients to stew in medium low heat for 30 minutes.

Cut loin into small pieces and put it back into the soup just before serving.

Dish up and serve hot with steaming white or oily rice (rice mixed with fried shallots).

You might also want to add button / shiitake mushrooms and / or fried puffy beancurd (tau pok) into the soup during the cooking process and serve together with yau char kueh (fried cruellers).

Read my review on Klang Bak Kut Teh.

My Recommended Recipes


  1. 1
    December 13th, 2007 at 3:21 pm

    I prefer the clear, peppery BKT. Only tried Prima pre-packed before. They are ok. I need to try other brands to compare. 😛

  2. 2
    December 14th, 2007 at 11:59 am

    tigerfish : This is one of those clear peppery BKT. The ones in Klang (where it originates from) can be quite thick and herbal in taste, but absolutely delicious!

  3. 3
    January 14th, 2008 at 2:10 am

    Nothing quite like the original BKT. But something is better tahn nothing aight?! There’s one called Claypot manufactured by Jaster foods which is not bad. Yummy!

  4. 4
    January 14th, 2008 at 10:01 pm

    Sue : With the number of BKT shops available nowadays (and all claiming to be the original or famous BKT shop), we really wonder which is the original 😀

  5. 5
    March 23rd, 2008 at 12:00 am

    Hi! I love BKT as well.
    I place your BKT picture and link on my blog.
    Hope you don’t mind. Thank you.

  6. 6
    March 24th, 2008 at 12:57 pm

    ophoeng : Thanks. I am okay with the link.

  7. 7
    Allen Carpenter
    March 27th, 2008 at 5:35 pm

    I love Bak Kut Teh. Recently, I was in Singapore for the Singapore Air Show 08 and found NG AH SIO PORK RIBS SOUP EATING HOUSE at 208 Rangoon Road singapore 218453. Tel 6294 7545 open 6am-2pm everyday,but Monday. They also have the Bak Kut Teh herb sachet you can purchase. I did and now have a stash until the next trip. If in Singapore and you have time, I highly recommend this place for breakfast or lunch. Bak Kut Teh will shake almost any hangover too.

  8. 9
    November 19th, 2008 at 10:07 am

    I am hungry.

  9. 10
    March 23rd, 2010 at 3:58 pm

    Hey, do you have any idea how to make the oily rice for ba ku teh.


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