Description
Brew a tradition of wellness & Nourish your body’s deepest reserves. Simply simmer the herbs & ingredients to create a nourishing and delicious therapeutic soup.
Bak Kut Teh (肉骨茶) Rou Gu Cha
also known as “pork bone tea” or “meat bone tea” (it does not contain any tea) is one of Malaysia’s delicacies. It is a soup base made of pork and pork bones combined with traditional Chinese herbs such as angelica sinensis (dang gui), codonopsis root, and a bunch of spices like star anise, cinnamon, pepper, etc. Its unique flavour is famous throughout Malaysia and even overseas and is loved by tourists from all over the world.
What is Bak Kut Teh?
Bak Kut Teh (肉骨茶), which translates directly from Hokkien as “Meat Bone Tea,” is a beloved herbal soup dish originating from the Malaysia. It consists of pork ribs (and other cuts of meat) simmered for hours in a fragrant broth of herbs and spices.
When consumed mindfully and in moderation, its blend of herbs and meat offers a warming, energizing, and restorative experience, particularly beneficial during cold weather or for those feeling weak and fatigued.
Contrary to its name, the soup traditionally does not contain tea. The name likely comes from:
1. The Hokkien word “teh” referring to the strong, dark brew of herbs resembling tea.
2. The practice of eating it alongside strong Chinese tea to cut through the richness.
Differences between Hokkien Style (Malaysia) & Teochew Style (Singapore) :
• Hokkien Style (Malaysia) : Darker, more herbal, and medicinal in taste. This is the style most associated with TCM benefits.
• Teochew Style (Singapore) : Lighter in colour and taste, with a peppery and garlic-forward flavour.
Ingredients
Angelica sinensis (dang gui), Polygonatum Odoratum (yu zhu), Codonopsis root (dang shen), American ginseng rootlets (yang shen xu), Goji berries (gou qi), Licorice root (gan cao), Star anise (ba jiao), Fennel (hui xiang), cinnamon bark (rou gui), White pepper (bai hu jiao), Cinnamon twig (gui zhi), Szechuan lovage root (chuan xiong).
Herbal soup powder ingredients :
Coix seed (yi ren), Poria (fu ling), Chinese yam (huai san), Codonopsis root (dang shen), Licorice root (gan cao), Fennel (hui xiang), Cinnamon twig (gui zhi), Sea salt (hai yan), Star anise (ba jiao), Angelica sinensis (dang gui), Astragalus root (bei qi), White atractylodes rhizome (bai shu), rehmannia root (sheng di), Szechuan lovage root (chuan xiong), Dried sole (da di yu).
Health Benefits
Tonifies and invigorates Blood, Alleviates fatigue, Warms the Body & Dispels Cold, Boosts Qi & Energy, Aids Digestion, Promotes healthy circulation, Nourishes the body, Boosts immunity.
Recommended Usage
As a gentle tonifying food therapy, it is not meant to be consumed daily. Consume 2–3 times weekly for general health may be sufficient.
Precautions
This is a gentle warming, tonifying herbal soup and is not suitable for everyone. It is normal if you feel warm after consumption. Keep hydrated with drinking more water after consumption. Best consumed during day time to minimize the risk of overheating.
- Avoid during acute illness : cold, flu, fever, sore throat, cough or infections.
- Damp-Heat or Heat Constitution : Not suitable for those with signs of “heat,” such as a bitter taste, dry mouth, mouth ulcers, acne, insomnia, or a red tongue with little coating.
- Avoid during pregnancy : Consultation with a physician / healthcare professional is advised prior to consumption.
- Not for bleeding disorders : Drug Interactions : Angelica Sinensis may increase the effects of anticoagulant and antiplatelet medications (like warfarin), increasing the risk of bleeding. It should be used with caution under medical supervision if you are on these medications.
- Not for high blood pressure
- Avoid taking radish and strong tea together.
- Avoid before surgery
Consultation with a physician / healthcare professional is advised prior to consumption for those with diabetes, any ongoing medical conditions, known allergies, or individuals on medication, especially when you have underlying health conditions.
** Disclaimer : Not a substitute for medicine. Individual results may vary.
The Essence of the Brew
The preparation is a slow, patient process. The ingredients are simmered gently allowing the essence of the herbs to fully infuse into the broth / soup. The result is a deeply aromatic, savoury and subtly sweet.
The herbs are always simmered with a meat, commonly pork ribs or chicken, to create a nourishing broth.
【Non-Vegan Soup】– Pair with chicken / pork ribs / pork bones / lean pork (chunks) / meat bone for a rich and nourishing soup.
【Vegan Soup】 – meat-free soup – Pair with corn / shiitake mushroom / etc, for a light, naturally sweet vegan soup.
Preparation
· Cut the chicken / pork ribs / lean pork (chunks) / pork belly / meat bone, etc into pieces. Blanch in a pot of cold water with ginger slices (optional). Then rinse clean and set aside.
· Rinse all the herbs / ingredients and toppings well and pour into a pot. Add 2-4 bulbs of garlic.
· Cover with water 2000ml, bring to a boil, then reduce to a simmer for 2 hours. You may want to cook longer for a more concentrated soup or vice versa.
· Check if you need more water. Add boiling water if necessary.
· Season with salt.
Tips :
· Always blanch the chicken/ribs in boiling water first to remove scum, ensuring a clear broth.
· Add the Goji berries only in the last 15 minutes to preserve their nutrients.
· Meat / bones: pork belly / pork ribs/lean pork / pork bones / chicken meat / etc
· Vegan: mushroom / lion’s mane mushroom /etc
· Toppings : fried bean curd, enoki mushroom, mushrooms,
· To spice up the dish, you can make a dip with chopped garlic, chilli, light & dark soy sauce.
· Serve with fried dough sticks (you tiao) / lettuce or any green leafy vegetable
How to Blanch meat / bone
Blanching meat removes impurities like blood and protein scum, giving you a clearer, cleaner-tasting soup. Here’s how :
· Cut the chicken / pork ribs / lean pork (chunks) / meat bone, etc into pieces. Rinse and Blanch in a pot of cold water with ginger slices (optional). Then rinse clean and set aside.
