Bak Kut Teh...but WITHOUT the BAB* (Halal Bak Kut Teh)

Msian BKT soup is the better soup i said what i said

To my fellow kawans, you do not have to be FOMO when your Chinese friends head out for Bak Kut Teh (Meat Bone Tea)!

Slow simmered to a rich herbal broth, this dish is typically made with pork. Today, we challenge ourselves to make a HALAL version of this fragrant dish with fatty beef ribs and brisket. You can make this with chicken too!

@nomies.coReplying to @Joseph idk la my chinese friend say bak = meat only OK not i say one shrugs 🤷🏽‍♂️❌🐷😗 #sgfoodie #food #foodtiktok #foodie #halal #recipe #recipes #nom

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Halal Bak Kut Teh:

• 1 kg brisket and 1 kg beef short ribs, bone-in OR 1 whole chicken, cleaned

• 3 whole garlic bulbs

• 2 tsp salt

• 3.5 litres water

• 1 tbsp rock sugar

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 30g fried beancurd skin OR tofu puffs (tau kwa)

• 2 tbsp dried goji berries (wolfberries)

• 6 dried shiitake mushrooms, soaked overnight

• 20 g enoki mushroom

Herbs & spices:

• 3 sticks youtiao (dough crullers), cut

• 15g Codonopsis pilosula (dang shen) 党参

• 10g astragalus root (huang qi) 黄芪

• 15g Chinese angelica (dang gui) 当归

• 15 g lovage root (chuan xiong) 川芎

• 3 slices licorice root (gan cao) 甘草

• 15 g Solomon’s seal (yu zhu) 玉竹

• 5 pieces dried tangerine skin (chen pi) 陈皮

• 2 sticks cinnamon

• 3 star anise

• 2 tbsp white peppercorns, toasted

Directions:

1. Clean the beef well. combine the beef/chicken in a pot of water. Let it come to a boil and simmer for 10 minutes. Discard the water, rinse the meat and return to the pot. This process eliminates the impurities from the meat/chicken and makes for a clearer soup.

2. Add garlic and ALL the herbs and spices and dried shiitake. Add 3 litres water. Season with salt, bring to a boil and let it simmer for at least after 1 hour.

3. When the beef/chicken is tender, season with light and dark soy sauce, goji berries and rock sugar. Check for seasoning and add salt if needed. Add in the beancurd skin/tofu puffs and enoki mushroom and simmer for 5 more minutes.

4. Enjoy while hot. This goes well with a side of steamed rice as well.

Directions:

• If you are not as EXTRA as me in making my own Chinese herbal mix, feel free to use premixed Bak Kut Teh spice packs (A1 Soup Spices is halal-certified). 1 packet is enough for this recipe.

• Otherwise, I got my Chinese herbs from Shopee. Your local Chinese medicine store should carry these as well. (pro tip: if you can’t pronounce the names of the herbs: show the recipe to the store person and they’ll be able to help you out!)

Enjoy!