Bak Kut Teh is  one of the most popular Malaysian Chinese dish in Malaysia. Klang town is particularly famous for Bak Kut Teh where you can find many shops and hawker stalls selling Bak Kut Teh in its many variations. 

Many believes that Klang was the origin of Bak Kut Teh as this is where it is most famous and popular among the locals. However there was a version of story which said that Bak Kut Teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved by many.

The Hokkiens were claimed to be the inventor of the dish. The Teochews came later and the main visual difference between the Hokkien and Teochew version of Bak Kut Teh is that the Hokkiens use dark soy sauce and thus the soup base is characteristically darker in colour. It is up to the individual's taste buds which one tastes better. 

 Bak Kut Teh was originally served in an octagonal bowl of short depth. Later variations tend to serve the dish in clay pot which we think only serves to keep the heat. Some believes it adds to the taste. The clay pot version usually comes added with extra ingredients like straw mushrooms, lettuce or abalone into the dish.

Bak Kut Teh -Recipe

• 1. Bring water to boil
• 2. Put the garlic and Herbal pack (use 1 packet) enough for 4-6 people into the boiling water and then boil for about 10 minutes. Cover the pot with a lid
• 3. Add in the meat pieces. for the authentic taste, we recommend pork ribs with the bones attached. Some Chinese like to suck on the bones after eating the meat as the bones have been infused with the taste of the spices and they taste great. But this is really up to the individual. For less messy tables, boneless meat is fine.
• 4. Add in thick soya sauce and salt and then cover lid to boil for 1 hour at low temperature. For the Soya sauce and salt, different individuals may want different intensity of salty taste. Experiment with a few different intensities. However, generally the soya sauce is about 4-5 tea spoons and salt about 1-3 tea spoons. Add a little salt and soya sauce first. taste a little to test the soup. you can always add in more later on.
• 5. Serve it hot.

Ingredient for Bak Kut Teh preparation:

3 pieces of whole garlic.
2 teaspoon of thick soya sauce
1 sachet of our Herbal pack
1 kg of meat (it can be chicken and beef if pork is not available) but remember traditionally the Chinese use pork. For the authentic taste, we would like to recommend the use of pork as well.
1500ml (6 bowls ) water

Herbal Pack - is a pack of traditional selected spice and natural high quality  nutritious Chinese herbs. 

Klang Delights offers a traditional Klang Bak Kut Teh Herbal Pack at the cost of only USD 3 per pack and USD 2.50 per pack for order of 10 or more (excluding delivery charges). 

Delivery charges will be charged according to actual delivery cost with no extra charges. Delivery charges varies by location.  

Kindly send an e-mail to [email protected] to place your order.

Payment Type : Cashier Cheque & Money Order

Klang Delights pledge to donate USD 0.50 for every pack sold to Save the Children fund