Bak Kut Teh is a popular soup among the Chinese. In fact it is now popular among non Chinese too! I have seen a few stalls selling the Halal version of this soup. They used beef and chicken instead.
This herbal soup is actually quite similar to the Indian mutton/beef soup minus the thickener. I believe its due to the presence of spices like star anise, cinnamon, cloves, fennel, garlic…etc2.
I bought a packet of the ready made spice. It contains a packet of spice and a packet of herbs. I spotted a couple of the ingredients to make Cheng Teng among the herbs. This A1 brand is suitable for vegetarians and It is Halal. 🙂
Anyways, this soup would be best with a mix of bones and meat. The bones would add a certain sweetness to the soup. Overall, its a lovely, lovely soup. We totally enjoyed this! Serve with hot rice, it is definitely a perfect treat for Iftar. Try it! 🙂
- 1.5 kg beef ribs/oxtail or which ever part of the beef/chicken you prefer.
- 3 litres water
- 5 cloves whole garlic
- 2 onion - chopped
- 4 tbsp soy sauce
- 2 tbsp light soy sauce
- Salt to taste
- 5 pc dried shitake (Optional)
- 1 small knob of ginger - Crushed
- Pepper and salt to taste
- Place the premix (both the spices and herbs) and all of the other ingredients in a big pot.
- Simmer for about 2-3 hours or cook in a pressure cooker for 30 mins.
- Garnish with spring onion/coriander leaves and some fried shallots.