Bak Kut Teh Recipe
Recipe type: Mains
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Easy bak kut teh recipe with dried Chinese mushrooms.
  • 800g pork ribs
  • 1 packet bak kut teh spice
  • 6 bowls water (6 x 300ml)
  • 1 bowl water (for rehydrating dried mushrooms)
  • 8-10 dried chinese mushrooms
  • 8 cloves garlic, rinse, leave skins on
  • a few drops of dark soy sauce
Seasoning for mushrooms
  • 2 teaspoons oyster sauce
  • a dash of ground black pepper
  • a dash of hua diao jiu
  • 4 chilli padis, sliced
  • dark soy sauce
  1. Rinse the dried Chinese mushrooms then rehydrate them in a bowl of room temperature water (about 30 minutes). Snip off the stems when they are soft.
  2. Remove the dried Chinese mushrooms from the water, pat them a little dry and rub the seasoning into the caps.
  3. Place pork ribs in a pot of water (just enough to cover the ribs) and bring the water to a boil. Remove and set the ribs aside.
  4. Bring 6 bowls of water to a boil with the garlic cloves and packet of spice. Add the ribs in. Once it comes to a boil, turn the heat down to low and simmer for 35 minutes to 1 hour (the longer you simmer, the more peppery the soup).
  5. Steam the mushrooms for 5-10 minutes.
  6. Pour the mushrooms, the juices from steaming and the bowl of water they were soaked in into the soup pot 10minutes prior to when you want to turn off the fire. Bring the soup to a boil again then simmer for the last 10 minutes. (Total cooking time should not exceed 1 hour).
  7. Serve bak kut teh with piping hot rice, side dishes such as blanched vegetables (油菜), fried bread stick (油条) and chilli dip.
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