Entree: Malaysia – Kuala Lumpur – 肉骨茶 ➤ Ròu gǔ chá (Meat Bone Tea)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.1 kg) pork spare ribs, bone-in, cut into individual ribs
- 12 cups (3 L) water
- 8 cloves garlic, peeled
- 2 in (50 g) fresh ginger, sliced thickly
- 1 bak kut teh herbal spice bag or 1 tbsp (10 g) dried bak kut teh herbal mix
- 3 whole star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 5 whole cloves
- 1 tbsp (8 g) white peppercorns
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Chinese cooking wine (shaoxing)
- 1 tbsp (12 g) rock sugar or granulated sugar
- 8 oz (225 g) fresh shiitake mushrooms, stems trimmed (or rehydrated dried shiitakes, drained)
- 8 oz (225 g) firm tofu puffs (optional)
- Salt to taste (start with 1 tsp / 6 g)
- 4 stalks green onion, sliced for garnish
- Fresh cilantro for garnish (optional)
- Steamed jasmine rice for serving

Instructions

1. Blanch and clean the ribs: place ribs in a pot, cover with cold water, bring to a boil for 5 minutes to remove scum; drain, rinse ribs and discard blanching water.
2. Toast whole spices: in a dry skillet over medium heat, toast star anise, cinnamon stick, cloves, and white peppercorns for 1–2 minutes until fragrant; transfer to a spice sachet or directly to the soup pot.
3. Build the broth: in a large soup pot combine 12 cups (3 L) fresh water, blanched ribs, garlic, sliced ginger, bak kut teh herbal bag (or dried mix), and toasted spices; bring to a gentle boil.
4. Simmer slowly: lower heat to maintain a gentle simmer and cook uncovered for 1.5 to 2 hours until ribs are tender and the broth is aromatic; skim any surface impurities occasionally.
5. Season and add ingredients: stir in light soy sauce, dark soy sauce, shaoxing wine, and rock sugar; add shiitake mushrooms and tofu puffs and simmer another 15–20 minutes until mushrooms are cooked through and flavors meld.
6. Adjust and finish: taste and add salt or more soy sauce as needed; remove the spice sachet or strain out whole spices if used; garnish with sliced green onions and cilantro.
7. Serve: ladle hot bak kut teh into bowls alongside steamed jasmine rice and, optionally, fresh cracked white pepper and a side of youtiao (fried dough) for dipping.