Bak Kut Teh (Hokkien) aka Pork Bone Tea 肉骨茶
🍲Chinese-Malaysian soup dish
🍲Prepare it in the winter as it helps ward off the cold
🍲This delicious soup is so fragrant and comforting
👉Water 4.5 cups
👉Garlic x 2 bulb
👉Pre-packed Bak Kut Teh herbs (Asian Store) x 1
👉Red jujube x 5-6 (soaked, rinsed & cut them half)
👉Yu Zhu aka Solomon’s Seal’s rhizome x 6 slices
👉Shiitake mushrooms x 6-7 (soaked, rinsed, stalks removed & cut into halves; remember keep the soaking liquid)
👉Enoki mushroom x 1 pack
👉Light soy sauce x 2 tbsp
👉Pork ribs, cut into bite-size pieces about 500g
👉Rice wine x 1 tablespoon
👉White peppers x a pinch
👉Brown sugar x 2 teaspoon
👉Goji berries X 30g (rinsed and soaked for 3 minutes, drained)
👉Salt to taste
👉Oyster sauce x 1-2 tablespoon
👉Green onion x 1
👉Fresh parsley (garnish)
👉Fried onions (garnish)
➡️Use the Instant Pot, set “Soup” with High Pressure
➡️Add the Bak Kut Teh herbs pre-packed and soaking mushroom liquid.
➡️Add some Chinese herbs like red jujube and yu zhu.
➡️Cook about 35 minutes.
➡️Natural pressure release.
➡️Remove soup packet and herbs, try to get a clear broth
➡️Have a different pot and bring water to a boil. Add the pork ribs & cook about 5-10 minutes and then rinse with cold water before add in to the Instant Pot
➡️Add pork ribs, shiitake mushroom, inoki mushroom, goji berry, white peppers & rice wine
➡️Set IP with ‘Meat’ & cook 15 minutes and release the pressure after 10 minutes
➡️Add oyster sauce to taste
➡️Garnish green onion, fried onion, fresh parsley