Herbal Pork Ribs Soup (Bak Kut Teh) – 药材肉骨茶

This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.

This time round, we used prime ribs which is cooked to fall- off-the-bone tenderness. The addition of pork maw not only adds more flavour. When cooked, it also absorbs all the herbal goodness. Best served when the pork maw is soft yet still slightly Q.

Claypot is highly recommended as it gives this dish beautiful textures and flavours!

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  • Servings: 5

  • Time: 2 hr 10 min

  • Skill: Easy


  1. 1kg prime pork ribs

  2. 1 bulb garlic

  3. 4 dried mushrooms (soaked)

  4. 1.5 litres hot water

  5. Salt and pepper to taste

  6. 2 tbsp oil

  7. 6 dried chillies (cleaned and cut into 5cm lenght)

  8. 3 ladies fingers (sliced diagonally 0.5cm)

  9. 20g shredded dried squid (rinsed and deep fried)

  10. 1 onion (quartered)

  11. 6 cloves garlic


  1. 1 packet bak kut teh spices

  2. 20g Codonopsis (tong sum)

  3. 10g Rehmannia (sang tei wong)

  4. 10g Goji Berries (kei chi)

  5. 3g Angelica Sinensis (tong kwai)

  6. 3g Lovage (chuan xiong)

  7. 20g Solomon Seal ( yu zhu)


  1. 1 tbsp caramel thick soya sauce

  2. 2 tsp light soya sauce

  3. 1 tsp sugar

  4. 1 tsp salt


  1. Blanch 1kg prime pork ribs for 5 minutes and clean under running water.

  2. In a pot add 1.5 litres hot water, 4 dried mushrooms (soaked), 1 bulb garlic and all the herbs.

  3. Simmer for 45 mins.

  4. Add all ingredients for the sauce and continue to simmer until it’s starts to dry out. Set aside.

  5. Heat up 2 tbsp oil In a wok, add 6 dried chillies, 1 onion (quartered) and 6 cloves garlic fry until fragrant.

  6. Add in cooked pork ribs, ladies’ fingers and fried shredded squids.

  7. Stir fry until ladies’ finger are cooked and adjust seasoning to taste.

  8. Serve and garnish with remaining fried shredded squids.