What's Cooking Today? I Cooked Bak Kut Teh

Bak Kut Teh is pork bone soup in tea, literally translated as that in Hokkien Chinese, one of the Chinese dialects. Chinese in Klang, Malaysia especially love serving this dish whether it is in the morning, noon or night. Nowadays, there are also the dry and soupy version. Today I cooked the soup version with a convenient pack bought from the store again!!! It can be done from scratched provided if we don't mind to slowly get the herbs from some Chinese medicine shop. To me, since there is a convenient way, why not? 😁🤭 I like to do one pot meal!

To cook this dish, we need:

🥘 500g of pork bones (can be substituted with pork ribs too)
🥘 Bak Kut Teh pack
🥘2 whole garlic
🥘 Enoki mushroom
🥘Romaine lettuce (optional)
🥘 Fried tofu puffs (Tao pok)
🥘 minced garlic, light and dark soy sauce
🥘 some minced pork balls (for the children)

Let's cook it!!!

By saying that, I basically meant to throw the ingredients into one pot! 🤭

Firstly, defrost the pork bones and blanch them in hot boiling water to remove the scum.

Fill up the pot with water to boil and add in the pack of Bak Kut Teh. Add in the whole garlic too.

Add in the enoki mushrooms after washing it.

Next add in the fried tofu puffs.

Finally, I switched on my pressure cooker to shorten some cooking time so I can soften the pork bones fast enough. I cooked this at 540pm and it was ready at 610pm.

After the soup is cooked, here I chopped some romaine lettuce or yao mak in Chinese. Usually this vegetable is stir fried and can be ordered at Bak Kut Teh stalls. But I was lazy to cook something else and wash another wok hence I just add it into the soup. I did not pressure cook it with the soup to avoid it from getting too overcooked.

Oh my, it smells so good!

I dished it out to have a closer look at it. Add some salt to taste.