Bak kut teh is a famous dish originated from our very own Port Klang, Malaysia. Back in the olden days, the Chinese immigrants who worked as coolies at the port took bak kut teh with rice as breakfast to give them the energy boost so that they could work throughout the day. This energy boosting tonic had since been introduced to the Chinese all over Malaya and Singapore and brought to fame as a delicacy till today. I finally endeavoured to cook this very famous bak kut teh at home.
Few years back, as a novice cook, it seemed like a very difficult dish to cook. I realized now it is just like cooking soup with some extra ingredients. I bought two packets of the below bak kut teh, it said 1 packet for 1.5 litre of water, I was cooking a big pot, so two packets will be more flavourful.
I adapted this recipe from a Hong Kong cooking show that I watched recently. 😉
All you need:
500 grams of spare ribs
1 small pumpkin
Some flour/corn starch
Some cooking oil
4 cloves of garlic chopped
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