Bak Kut Teh (KL style Herbal Pork rib soup)

Bak Kut Teh

KL style Pork Rib Soup (Bak Kut Teh)

  • Servings: 4-6
  • Time: 1hr 30mins
  • Difficulty: easy
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(Serves 4)

  • 2 lbs Pork ribs, cut into pieces
  • 5 Dried mushroom (soaked and slice thinly) OR 1 can of button mushrooms
  • 5 cups Water
  • 2 Whole Garlics (Unskineed)
  • 1 Bak Kut Teh Herbal pack
  • 1 tbsp soy sauce
  • 1 tsp hoisin sauce or oyster sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp Salt (to taste)
  • 1 tsp Crystal sugar (to taste)
  • white pepper powder (to taste)
  • cilantro (to garnish)


  1. Blanch pork ribs in hot water. Take out and rinse with water.
  2. Boil water. Add herbal pack and boil for 15 mins.
  3. Add mushrooms and garlics. Boil for another 10mins.
  4. Add pork ribs. Boil for another 1 hr (use medium heat).
  5. Season with light and dark soy sauce, hoisin sauce, salt and sugar(crystal).  Boil for another 10 mins.
  6. Serve hot and enjoy with side dishes such as Tau Pok (recipe as below) and dough fritters.
 Side dish:  Tau Pok (bean puff), add them after step 5.  Boil them for 3mins.  Take them out and put in a bowl separately.
Side dish:  Dough Fritters (油条). Buy frozen packet from any Asian market.  Bake them according to packet instruction.  Cut them into small pieces.  Dip them in bowl of herbal soup for 10 seconds, and enjoy them!
For side dishes, you can also add in your favorite mushroom like Enoki Mushrooms, or your favorite vegetables.  This soup is that versatile!
Sauce for meat dipping, mix 2 tsp dark soy sauce and slices of red chillies.

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Versatile Braised Pork Belly

Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun),  or just eat as it is!

I use high pressure cooker for braising, as I don’t have to watch it closely.  I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!

Here is the versatile recipe, that taste great and simple to execute.

Braised Pork Belly

  • Servings: 4-6
  • Time: 2 hr
  • Difficulty: easy
  • Print


Prepare 1 lb of pork belly:  In a pot, bring 4 cups of water to a boil.  Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly.  Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.

Remove pork belly and discard the liquid.

Braising Liquid:

2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed

Combine all ingredients as above in a high pressure cooker pot.  Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes.  Braise till the pork belly is very tender but not falling apart.

Slice according to your preference, and serve with your favorite noodle or eat as it own.

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Stir fried Minced Pork with Beancurd (猪肉煮豆腐)

Main ingredients:  beancurd, minced pork/beef, mixed vegetables


1 cup minced pork (or beef)
1 soft beancurd, keep them whole
1/2 cup frozen mixed vegetables (corns, green peas etc)
2 slices old ginger, minced
1 shallot, minced
1 clove garlic, minced
Seasoning:  1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp light soy sauce
Cornflour mixture:  2 tbsp cornflour, 2 tbsp water
Marinate for pork/beef
1/2 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
dash of chinese rice wine
dash of white pepper
1 tsp cornstarch
1/2 tsp ginger juice
Sauce ingredients
1/2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 cup chicken stock (or homemade stock)


(1)  Rinse and drain beancurd.  Thaw frozen vegetables, rinse and set aside.
(2)  Marinate minced pork with marinating ingredients.  Set aside for 20 minutes.
(3)  Combine sauce ingredients in a bowl, and set aside.
(4)  Heat 1 tbsp oil in wok.  Add minced ginger, shallot and garlic.  Stir fry till fragrant.
(5)  Add marinated pork and stir fry till cooked.  Keep breaking the pork into small pieces with wooden spoon.
(6)  Add mixed vegetables and stir fry briefly. 
(7)  Add in sauce ingredients and bring to a boil.  Place the whole beancurd in the wok, and cover with lid.  Cook for 2 minutes.
(8)  Remove beancurd carefully on a serving plate as a whole. 
(9)  Boil the sauce, add seasoning and thicken with cornflour mixture.  Pour sauce over beancurd and serve immediately.

Dim Sum – Steamed pork ribs with salted black beans (港式点心 – 豆鼓排骨)

Main Ingredients:  Pork ribs, salted black beans


1/2 lb pork ribs
1 tbsp salted black beans (豆鼓)  – minced
2 red chilli – sliced thinly
1 tsp minced garlic
Marinate ingredients
1/2 tsp salt
1 tsp sugar
1/2 tbsp corn starch
2 tbsp water
2 tbsp cooking wine (米酒)
1 tsp soy sauce
1 tsp sesame seed oil


(1)  Cut pork ribs in short section, and rinse thoroughly.  Soak in water for 20 minutes, and drain.
(2)  Combine all marinating ingredients, and add in pork ribs for marinate.  Leave aside for 30 minutes.
(3)  After 30 minutes, add salted black beans, garlic and red chilli.  Stir to combine well.
(4)  Transfer marinated pork ribs to a shallow plate.
(5)  Heat the steamer under high heat, and steam the pork ribs for 15 minutes.
(6)  Serve hot and enjoy!

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Deep fried Wonton (炸馄饨)


1 package wonton wrappers
deep frying oil
Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch
Filling ingredients
1/2 lb chives (available in Asian grocery)
1/2 lb ground pork
Seasoning (refer to step 2)


(1)  Place ground pork on chopping board.  Chop the ground pork with knife, so as to tenderize the pork.
(2)  Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine.  Use hand to knead the marinate ingredients with the pork.  Set aside in fridge and leave to marinate for 1 hour. 
(3)  Wash and drain chives in a coriander.  Chop off the white ends.  Cut the chives to about 2 inches long.  Sprinkle with salt and leave aside for 10 minutes. 
(4)  Squeeze the chives to remove excess water, and add chives together with marinated pork.  Stir to combine.
(5)  Take one wonton wrapper, take 1 tsp of filling and place in the middle.  Fold up into triangle shape, and seal the edges with cornstarch mixture.  Repeat till all fillings are used up.  Be creative!  You can make any shape! 
(6)  Heat frying oil in a deep frying pan.  Set heat to medium high.  Add few wontons and fry them about 2 minutes or turn golden brown.  Remove and place on paper towels to remove excess oil.

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Chinese Pork Omelette


1 cup ground pork
4 eggs
little salt and pepper
1 green onion, minced


(1)  Season ground pork with 1 tsp light soy sauce, 1/2 tsp salt, 1/2 tsp white pepper and leave it to marinate for 20 minutes.
(2)  Crack 4 eggs into a bowl, and beat the eggs lightly.
(3)  Add ground pork into egg mixture.  Add little salt and pepper for extra taste (optional). 
(4)  Add green onion, and beat to combine with fork.  Try to break up the pork as much as possible.
(5)  Heat 1 tbsp oil in pan till hot.  Add the egg mixture, and cook till the under side is golden brown under medium heat.
(6)  Gently (very gently) turn over the egg pancake to cook other side.  After 5 minutes of cooking the egg till golden brown, lower the heat to medium low.  Cook for another minute so the egg will be crispy. 
(7)  Remove and enjoy it with porridge or rice. 

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Chinese Braised Pork with preserved vegetables (梅菜扣肉)

INGREDIENTS 材料 (Serves 6)

2 lb pork shoulder with fat
1 packet dried mustard (about 1/2 lb)  see picture
2 whole garlic cloves, washed
1 tbsp minced garlic
Meat marinate ingredients:  1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp plum sauce or honey, 1 tbsp sesame seed oil



(1)  Wash dried mustard vegetables (梅菜) and soak for 30 minutes.  Rinse and squeeze dry.  Cut into 2 inches long.
(2)  Cut pork shoulder into chunk size, and marinate with meat marinate ingredients.  Set aside for 15 minutes.
(3)  Fill pot or claypot with water, about 1/3 full.  Bring for boil.
(4)  Meanwhile, heat 1 tbsp oil in another pan.  Add marinated pork and stir fry till half cooked.  Remove and set aside.
(5)  In a same pan, add minced garlic and stir fry till fragrant. Add dried mustard vegetables and stir fry till fragrant.
(6)  Transfer the cooked vegetables to pot of boiling water.  Add garlic cloves and simmer for 1 hour.
(7)  After one hour of simmering, add pork shoulder and simmer for another hour or till meat is tender.
(8)  Serve HOT and enjoy with Rice or congee.


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