Ba Kut Teh – Traditional Dish from Southern China

Origin of Bak Kut Teh
The origin of bak kut teh is still debated, but according to legend, bak kut teh was first discovered by an artist from Fujian province, China named Lee Boon Teh in the 19th century. Allegedly, Lee Boon Teh often fell ill and went around searching for traditional remedies, until he discovered the recipe for bak kut teh in a place he stumbled upon.

After returning to his hometown, Lee Boon Teh introduced bak kut teh to his friends, and slowly but surely, the dish became more and more popular. Later, when the Chinese community began to migrate to Malaysia and Singapore, they brought along the recipe for bak kut teh and made it one of the most popular dishes in the region.

Spices Used in Bak Kut Teh
Bak kut teh is famous for its rich aroma of spices and its savory broth. The spices used in bak kut teh usually consist of garlic, shallots, ginger, cloves, cinnamon bark, star anise, pepper, and coriander seeds. In addition, other spices can be added such as anise seeds, fennel, and cinnamon.

Cooking Process of Bak Kut Teh
The cooking process of bak kut teh can take quite a long time because the pork bones need to be boiled for a long time until they are tender and the broth is mixed with the prepared spices. In addition, there are several different cooking techniques for bak kut teh depending on the variant of bak kut teh chosen.

Generally, bak kut teh is cooked by boiling pork bones with spices for several hours until the broth becomes rich and delicious. Then, bak kut teh is served with white rice and various side dishes such as fried tofu, cakwe, and vegetables.

Variations of Bak Kut Teh
There are various different variants of bak kut teh throughout Southeast Asia. The most common variants are Hokkien-style bak kut teh and Teochew-style bak kut teh. Hokkien-style bak kut teh is known for its darker broth and more abundant spices, while Teochew-style bak kut teh has a lighter broth and fewer spices.