Klang Teluk Pulai Time-Honored (30Years) Bak Kut Teh Soup Base
- 30 Years of History
- Leading Malaysian Bak Kut Teh Shop
Ingredients
Hock Eng Authentic Bak Kut Teh Soup spices (two packets)
500g pork ribs
300g chicken feet
25 pieces (small grains) garlic🧄
4-6 mushroom
4-6 bean curd sheet
4-6 fried tofu puff
A small bag of enoki mushrooms
6.2L size Le Creuset pot
Recipe
1. Boil pork ribs and chicken feet (with trimmed toes) in cold water. After boiling for 20-30 minutes, clean and set aside
2. Soak 4-6 shiitake mushrooms for 2 hours and set aside
3. Clean bean curd sheet for later use
4. Put 3 liters of water, add 25 pieces (small grains) of garlic, mushrooms, bean curd sheets, pork ribs, chicken feet and Bak Kut Teh soup spices bags
(If you like the Bah Kut Teh to be stronger taste, just put 2-2.5 liters of water.)
5. Boil on high heat for 15 minutes, then switch to medium and low heat for 1 hour. Add fried tofu puff and enoki mushrooms. Boil on high heat for 5 minutes, and ready to eat!
To serve
Add dark soy sauce, light soy sauce, salt, serve in the Le Creuset pot on the dining table
A pot of delicious authentic Malaysia Bak Kut Teh soup!
Great success😋
