Multifunction Enco Rice Cooker

Bak Kut Teh

Bak Kut Teh Recipes | Buffalo Cookware Malaysiaa
  • 2kg pork ribs (cut into 3 inch long pieces)
  • 2200ml water
  • 20g Yu Zhu (Solomon’s Seal Rhizome)
  • 1 stick cinnamon
  • 1 star anise
  • 3 cloves
  • 1 tbsp white peppercorn
  • ½ tsp Sichuan peppercorn
  • 1 piece processed rehmannia root
  • 1 slice of licorice root
  • 8 pieces of tang gui (Angelica Sinensis)
  • 6 slices Chuan Xiong (Szechwan Lovage Rhizome)
  • 5 pieces dang shen
  • 2 pieces Bei Qi (Astragalus Membranaceus)
  • 1tbsp wolfberries
  • 1tsp cumin seeds
  • 3 bulb garlic
  • ¼ cup soy sauce
  • 2 tbsp palm sugar
  • 1 tbsp chicken stock
  • Salt (to taste)

Method

  1. Prepare a pot of boiling water. Place pork ribs into pot and cook briefly. Remove from water and set aside
  2. Put all spices into a muslin bag and tie it up. Place bag into inner pot and add water, close the lid. Select “Porridge/Soup” function and adjust timing to 2 hours.
  3. After 30 minutes, place pork ribs into inner pot.
  4. At the last 5 minutes, put all seasoning in stir well. Cook the remaining time and ready to serve.