Home-cooked Bak Kut Teh, Klang-style

Bak Kut Teh – literally translates to “meat bone tea” (in Hokkien) is a perennial favourite with my family.

History has it that Bak Kut Teh was introduced to Malaya back in the 19th century by Chinese workers from the Fuchien (Hokkien) province. Back then, most of these immigrants worked mainly in the docks and Bak Kut Teh was usually their main meal. So it isn’t surprising to note that Klang and Port Klang are where the Bak Kut Teh action is! Bak Kut Teh is essentially meat (usually pork) simmered in a soup rich with a mixture of Chinese herbs for hours. Angelica sinensis (dang gui), star anise, cinnamon, red dates, ginseng roots, white pepper, wolfberries are just some of the herbs that go into this concoction.

I was first introduced to Klang Bak Kut Teh some 20+ years ago. The all-time family favourite BKT place for us is none other than Klang Lek Bak Kut Teh in Taman Teluk Pulai – read my post about it here. This shop is just a stone throw away from my in-laws’ place back then and it used to be an almost-every Sunday breakfast affair. This place is so popular that we practically had to wait near occupied tables, willing them to finish their meal quickly. My penchant for BKT was more pronounced during my pregnancy and even now we often say that LL got his very early doses of BKT when he was still a foetus in my womb! Need I mention that he is now a true-blue BKT fan?

We still go back to Klang for Ah Lek’s magical BKT broth – yes, still in the same shop as 20+ years ago! The Hokkien-styled BKT is darker in colour, from liberal use of dark soya sauce and the taste of Chinese herbs is stronger. Klang residents eat BKT at any time of the day, starting from early morning! It is a common sight to see people enjoying their BKT in the shops as early as 6am. Besides various cuts of pork (ranging from ribs to knuckles to belly cuts), quite often offal is included – like intestines and stomach. Most Klang BKT lovers would be familiar with the way the intestines are stuffed until they form a solid mass. I have actually learned the technique to do this and very often this is added to our home-cooked BKT.

pot bkt

I prefer using a claypot to serve BKT. Besides keeping the soup piping hot for a long time, there is something very comforting about sharing a big pot of home-cooked goodness! Cooking BKT at home is really a very simple task as you can get the BKT herbs and spices all packed in neat packets, available in the supermarkets/grocery stores.

Here’s what you’ll need:

1kg meat (pork tastes best!) – use your favourite cuts
2.5L water
1 whole bulb of garlic – do not remove skin, crush it lightly
2 tbsp dark soya sauce
3 tbsp light soya sauce
salt to taste

1. Boil a pot of water and put in the meat, boil for about 3-5 minutes and then drain – to remove the scum.
2. Boil the 2.5L of water, then put in the pre-boiled meat, the BKT herbs, garlic, soya sauces.
3. Simmer on low heat for about 2 hours until meat is tender.
4. Put in enough salt to taste and serve.

Of course nowadays many people add in fried beancurd sheets (fuchook), beancurd puffs (taupok) and mushrooms for added taste. Those are my favourites too and you can be sure there’re lots of those in my pot of BKT!


Bak Kut Teh goes very well with rice and for added punch, chilli padi in light soya sauce! I usually have “Fragrant Oily Rice” served with BKT. For that, fry some sliced shallots and garlic in some oil and then add this fragrant oil into the rice cooker and cook your rice the usual way. Don’t discard those crispily-fried shallots and garlic – sprinkle them on the rice and brace yourself for some delicious home-cooked comfort food!


chilli shallot collage

bkt pkts

And here’s the BKT No.1 Fan who inspired this post :-)

LL collage

I am submitting this for Babe in the City-KL’s Merdeka Open House 2011 with this year’s theme “Eating through Malaysia”.


16 Responses to “Home-cooked Bak Kut Teh, Klang-style”

  1. August 28, 2011 at 5:15 pm #

    That was a great write-up 😉 thanks for the support. Come back for the round-up ya. Happy Merdeka Day and happy holidays!

    • Pureglutton
      August 29, 2011 at 9:06 am #

      Thanks, Babe! Looking forward to reading the round-up!

  2. August 28, 2011 at 9:45 pm #

    We love eating BKT at home too, we usually use the Eu Yan Sang scahets to make them. Your BKT looks delicious!

    • Pureglutton
      August 29, 2011 at 9:04 am #

      Thanks! I have not tried the Eu Yan Sang version yet.

  3. August 28, 2011 at 9:54 pm #

    Luckily my butcher is making delivery tomorrow, now you got me craving for BKT!!!! Awwww….KIKKO is soooo cute!

    • Pureglutton
      August 29, 2011 at 9:05 am #

      Haha…so now we know what you’ll be cooking next 😉 Kikko is now 2 years old but she’s still pretty small in size!

  4. August 29, 2011 at 9:42 am #

    you’re such a great cook! Last photo so cuteeee!!!

    • Pureglutton
      September 20, 2011 at 11:37 am #

      Thanks babe :-)

  5. August 31, 2011 at 10:37 pm #

    Great post! How I miss the pork intestines and stomach!

    • Pureglutton
      September 20, 2011 at 11:37 am #

      Thanks :-)

  6. September 1, 2011 at 12:06 am #

    Hooray for the BKT No. 1 Fan! Nothing like home-cooked fare, esp. for BKT. :)

    And Happy Merdeka, dear! *hugs*

    • Pureglutton
      September 20, 2011 at 11:36 am #

      Yep, such heartwarming comfort food – the herbal soup & meats!

  7. September 1, 2011 at 12:15 am #

    wow i didn’t know it is so easy to make bak kut teh. now i am inspired! and i would agree that Klang Lek bak kut teh is the best as well! :)

    • Pureglutton
      September 20, 2011 at 11:36 am #

      Ohh good…so you are an Ah Lek fan eh!

  8. Xara
    September 2, 2011 at 11:24 am #

    Your food always look great BUT this time i want to comment on LL’s new spiky hair-do…LOVE it, dude!! :-)

    • Pureglutton
      September 20, 2011 at 11:35 am #

      Hehe…he was truly tickled with your compliment!

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