Bak Kuet Teh (Hokkien)
Bak Kuet Teh (Hokkien)
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
Ingredients
- 1 packet Bak Kuet Teh Soup mix, Lobo brand
- 500 grams pork ribs, (1 lb)
- 3 cups water
- 1 daikon, (white radish), sliced, optional
Instructions
- This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
- Rinse and cut ribs into 1 bone sections.
- Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
- Serve with rice on the side.
- Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.
Notes
The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants:Â 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
I make this often, it is easy, and I always double the recipe for enjoyment the family, I can easily feed 5 for dinner, then it is reheated for breakfast the next morning. I made this again for the family (I am doing some of the cooking for them while my wife is away for a few days) on 29 Sep 2017, and I added hard boiled quail eggs, perfect! Mother in law cleaned her bowl, always a good sign I am cooking things right.
I made this on 27 June 2017 and doubled it as we have 5 people at the house, glad I did, we had a niece, her husband, and their three children stop by for a visit. Everyone loved this, niece’s husband, enjoyed three bowls himself. I added daikon (white radish) which added a nice touch. The ribs are tender, taste is perfect. On my go to list for soups.