Bak Kuet Teh (Teochew)
This is a pork rib soup of possible Chinese origin, and this is the Teochew (Malaysian) version. This soup is garlic and white pepper based and the broth is generally light. I look forward to testing out this version, and soon.
Equipment
- Draw String Tea Bag
Ingredients
- 2 kilos pork ribs, (4 lb)
- 4 heads garlic, cloves peeled
- 50 grams white peppercorns, (1¾ oz)
- salt, as desired
- 1 draw string tea bag
Instructions
- In a dry pan, add the white peppercorns and put on low heat, stirring often until fragrant. Remove the peppercorns from the pan and allow to cool.
- Place peppercorns in a mortar and lightly crush, if no mortar, than just put a zip lock bag and lightly pound with a meat tenderizer or rolling pin.
- Place the peppercorns in the draw string tea bag.
- Rinse and cut ribs into 1 bone sections. Place the ribs, garlic, and tea bag with the pepper, in a large pot.
- Add water to the pot to cover the ribs, bring to a boil for 5 minutes then reduce to a simmer and cook for 1 hour, taste the broth after about 30 minutes of simmering and season with salt as desired and remove the tea bag with the peppercorns if desired.
- If adding daikon, hard boiled eggs, or mushrooms, add those and simmer for 15-30 minutes more.
- Serve with rice on the side.
Notes
Th pork ribs are about 115 Baht/kilo. For 4 servings, this is about $1.80 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork, increase simmering time. 2. Add daikon or carrot, sliced. 3. Add hard boiled chicken or quail eggs. 4. Add whole stemmed Shiitake or button mushrooms.