Bak kut teh or literally 'meat bone tea' is a very famous Chinese Malaysian dish and is a must-try for tourists and also a much-loved dish by the locals. Bak kut teh is a Hokkien (Fujian) Chinese dish and is said to have been introduced by the Hokkien coolies from China to Malaysia (then Malaya) more than a century ago. For those of you who are unfamiliar with the Chinese people's love of heavy meals for breakfasts, it may come as a surprise to you that bak kut teh is an extremely popular breakfast dish. Bak kut teh is essentially pork ribs cooked in a rich, savoury and fragrant herbal broth - it can be as simple as just the ribs in the broth/ soup or made more balanced' with the addition of dried tofu, mushrooms and some vegetables of your choice. The main dish with the ribs and soup are usually served with Chinese doughnuts (you tiao) and rice.
This recipe has been updated and is now part of my Yuen Chun Recipes, an ongoing project on this blog.
1 bunch of enoki mushrooms