Quick & Easy Klang Bak Kut Teh Recipe 巴生肉骨茶食谱

This is the simplest and quickest Klang Bak Kut Teh recipe uses ready-packed Bak Kut Teh spices and herbs. Total cooking time is 33 minutes, 30 minutes to tenderise the meat and additional 3 minutes to cook the rice and adding flavour to the soup. 

I'm using the same method to cook Singapore-style peppery Bak Kut Teh
Just add pork ribs, garlic, and BKT spices (buy the ready-to-cook spices from the supermarket), pressure cook the soup for 30 minutes, the meat is so tender that you can easily peel it off the bones!
Photo updated: June 2022

Ingredients: yield 3 servings
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 pkt Klang Bak Kut Teh Spices/ Herbs

600g Pork Ribs, blanched (I use Baby Back Ribs)

5 Shiitake Mushrooms (soaked, reserved water)

1 Garlic (whole)

1 litre Hot Water 

Some Light Soy Sauce, add to taste.

Optional: Rice ingredients

1 1/2 cup Rice 

1 1/2 + 3/4 cup  Water 

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Method: 

1. Place pork ribs, mushroom, garlic and hot water (& reserved mushroom water) in the cooking pot.  

2. Pressure Cook （HI）for 30 minutes.

3. Release pressure. Add in Bak Kut Teh Spices/ Herbs. 
Optional: place a rack and rice + water (if cooking with rice). 

Pressure-cooked Bak Kut Teh, rice and air-fry stuffed YouTiao.

Dried Bak Kut Teh.

4. Pressure Cook (HI) for 3 minutes, let it sit for 10 minutes before releasing pressure. Add some light soy sauce to the soup, serve warm or you can use the pork ribs to cook dried Bak Kut Teh. 😉 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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