RCI-BR.006.0209.001

Bak Kut Teh

Name: Bak Kut Teh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bruneian
Ingredients: 1 unit lb 6 oz Beef/mutton sparerib (cut into bite-size pieces); 1 tablespoon Sugar; 3 tablespoons shortening; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cloves garlic (bashed); 1 teaspoon preserved brown soya beans (pounded); 1 teaspoon dark soy sauce; 1 teaspoon salt; 1 piece of cinnamon bark (1 inch); 1 teaspoon peppercorns; 2 unit segments star anise; 3 pints of boiling water; 1 unit some crispy Chinese crullers ("Yu-Char-Koay" (sliced)); 1 tablespoon crispy Shallots

Bak Kut Teh from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

 lb 6 oz Beef/mutton sparerib (cut into bite-size pieces)
1 unit
Sugar
1 tablespoon
shortening
3 tablespoons
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic (bashed)
2 cloves
preserved brown soya beans
pounded
1 teaspoon
dark soy sauce
1 teaspoon
salt
1 teaspoon
of cinnamon bark (1 inch)
1 piece
peppercorns
1 teaspoon
segments star anise
2 unit
of boiling water
3 pints
some crispy Chinese crullers ("Yu-Char-Koay"
sliced)
1 unit
crispy Shallots
1 tablespoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Bak Kut Teh

Ingredients

Method

What Makes This Variant Distinct