Tean’s Gourmet — Herbs & Spices for Bak Kut Teh

Carefully blended with premium herbs and spices, this soup mix lets you easily recreate the soul of Malaysian Bak Kut Teh at home. Simply add water → add the spice pack → add pork ribs or chicken, and simmer for 20–40 minutes (depending on ingredient size). The result: a steaming hot broth with a fragrant, layered flavor. Add mushrooms, tofu, bean curd skin, or vegetables for extra richness.

The Three Classic Styles:

• Teochew style: Lighter in color, with a bold garlic and pepper kick.

• Hokkien style: Darker in color, enhanced with soy sauce and spices for a richer body.

• Cantonese style: Heavier use of herbs, producing a stronger medicinal aroma.

  In Singapore, Teochew style is more common, while in Malaysia, Hokkien style dominates. Regional variations reflect local ingredients and dining culture.

Local Variations:

In Malaysia, especially in Klang, a heavier, darker version known as Klang Bak Kut Teh is regarded as the local signature.

In recent years, the “Dry Bak Kut Teh” has also become popular — the broth is reduced to a thick sauce, often stir-fried with ingredients such as goji berries, red dates, dried chili, and dried squid, creating a more intense and textured dish.

Other adaptations include Chicken Bak Kut Teh (using chicken instead of pork), as well as seafood or even plant-based versions, showcasing the versatility and inclusiveness of this beloved dish. (Please refer to packaging for specific applicability.)

Best Ways to Enjoy:

• Classic pairing: Rice with fried dough sticks, plus a dip of soy sauce, chili, and garlic.

• Two-in-one meal: Enjoy with rice at lunch, then add noodles to the broth for dinner.

• Gatherings & camping: One pot covers both soup and main dish — aromatic, hearty, and perfect for sharing.

Friendly Reminders:

• Ingredients, allergens, and vegetarian suitability: always follow the actual packaging label.

• Adjust broth strength by varying water volume and cooking time; for a deeper taste, reduce the broth or add dark soy sauce.

• This page only introduces the culinary culture and cooking method, without any medical or health claims.