Intermediate 3.5 hours
Bak Kut Teh (Herbal Soup) is a Chinese herbal soup with dong gui known for its warming properties. Perfect for the colder months.
Bak Kut Teh in the Hokkien or Fujianese dialect literally translates to Pork Rib Tea. This rich herbal soup contains dong gui (Angelica Sinensis), known for its warming properties. For this reason, it is popularly eaten as a supper or late night meal in Malaysia and Singapore. Over here in Minnesota, I like to cook it in the winter as it helps ward off the cold.
10 cups water (2.5 liters)
1 packet Bak Kut Teh herbs (rinsed and drained)
3 slices Angelica Sinensis / Dong Gui (rinsed and drained)
12 Chinese mushrooms / shitake mushrooms (soaked, rinsed, and stalks removed)
2 tbsp vegetable oil
1 bulb garlic (separated but not peeled)
2 lbs pork hock, cut into bite-size pieces (900g)
2 tbsp dark soy sauce
1 piece rock sugar (10g)
Salt to taste
12 small tofu puffs (cut into halves)
24 pieces dried bean curd (rinsed, soaked for 20 minutes, drained)
¼ cup goji berries (rinsed and soaked for 10 minutes, drained (30g)
