Once , my girl friend told me, she made bak kut teh out of cheater’s recipe (bak kut teh sachet, ready pack spices). According to her, it doesn’t taste like one at all, even after following closely instructions at the back of pack. Hence she concluded, sachet bak kut teh wouldn’t work.
After a while of probing, I realized she missed out few crucial steps! 😉 The browning process, which is the essential part in making that pot of bakuteh taste near to what you had out there. And of course, needless to say, you need a flavourful trustworthy brand of pre-packed spices. I’ve tried a couple of brands and find Sun Fong’ from Jalan Imbi Kuala Lumpur is the best.
But of course, if you prefer Singapore style Bak Kut Teh, you should try ‘Bak Kut Tea Spices” by ILC Trading. It is available for sale in neighbourhood supermarts and Cold Storage too.
Other than above mentioned, It is also important to note, that the ribs must be given enough time to simmer, reaching that soft and tender texture, with lettuce and pacific clams not overcooked, and the beancurd sticks not too soft. Adding in lots of garlic cloves and some other herbs will boosts flavours from that sachet too.
By following these steps during cooking, you’ll be able to enjoy this delicacy anytime at home.
Claypot Bak kut teh Recipe: