Bak Kut Teh
Bak Kut Teh — literally 'meat bone tea' — emerged among Hokkien Chinese immigrants in the port town of Klang, near Kuala Lumpur, in the early twentieth century, as a hearty, inexpensive soup meant to give dock workers strength before long, exhausting shifts. The confusing name, which contains no tea at all, comes from the custom of drinking strong Chinese tea alongside it, believed to cut through the richness of the soup. Today Klang remains regarded as the unofficial capital of the dish, with family-run restaurants open since before dawn, where customers sit at communal tables and tear pieces of youtiao straight into the soup. The recipe varies slightly from kitchen to kitchen — some versions are lighter in color and peppery, others darker and soy-forward — but the herbal blend always remains the essence of the dish.
Chinese root spice blend
Angelica, astragalus, cassia bark, and white peppercorns form the herbal blend that gives the soup its signature medicinal aroma.
Slow-braised ribs
Pork ribs simmer for hours over low heat with whole garlic cloves, until the meat loosens easily from the bone.
Chinese-Malaysian morning ritual
Traditionally served early in the morning with strong Chinese tea, which balances the soup's richness.
Rice and fried dough
Accompanied by steamed white rice and crullers (youtiao), dipped directly into the soup.
Ingredients 4 servings
- 1 kg pork ribs
- 40 g bak kut teh herbal spice mix (angelica, astragalus, cassia)
- 10 whole garlic cloves
- 1 tsp whole white peppercorns
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 L water
- Salt to taste
- Youtiao (Chinese crullers) for serving
How to make it
- 1The pork ribs are quickly blanched in boiling water for two minutes, then rinsed to remove scum and impurities.
- 2The bak kut teh herbal mix is placed in a muslin bag or added directly to the pot, along with whole garlic cloves and white peppercorns.
- 3Water is poured over the ribs and herbs in a large pot, brought to a boil, then reduced to the lowest simmer.
- 4The soup simmers covered for one to two hours, until the meat becomes tender and loosens easily from the bone.
- 5Light and dark soy sauces are added near the end, adjusting color and saltiness to taste.
- 6Foam rising to the surface is skimmed off periodically for a clear broth.
- 7It is served hot in deep bowls, with steamed white rice on the side and sliced youtiao ready for dipping into the soup.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
