PenangTime.com: Recipe Guide
BAK KUT TEH
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Meat: 1kg Pork ribs (chunks).
- Broth: 2 liters water, 2 whole garlic bulbs, 1 packet BKT herbs (Star anise, Cinnamon, Dang Gui, Chuan Xiong, Dried Tangerine Peel), 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce.
- Extras: Tofu puffs, mushrooms.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Blanch: Blanch pork ribs in boiling water for 5 mins to remove scum. Drain.
- Simmer: In a clean pot, boil water with garlic and herbal packet for 30 mins.
- Cook Meat: Add pork ribs and mushrooms. Simmer covered for 1 to 1.5 hours until tender.
- Season: Add dark soy, light soy, and oyster sauce. Adjust salt.
- Finish: Add tofu puffs in the last 10 minutes.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Do not add soy sauce too early, or the meat might toughen.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Bak Kut Teh in Penang and compare flavour profiles.