- Joined
- Jun 11, 2017
- Messages
- 17,227
- Points
- 113
How to Cook Chicken Bak Kut Teh (Chik Kut Teh)
I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs.
The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this Live Asian Kitchen session despite it being my first attempt at the dish, and despite using chicken as a substitute.
I know this sounds like a cop-out, but nobody I know actually makes Bak Kut Teh using their own mix of spices; they buy pre-made BKT packs, either from their local Asian grocery store, or from their Chinese herb shop. You will see why when you read the ingredients listed on the packs, further down in this post.
I managed to pick up two different brands of BKT spice mixes during my recent Wok Around Asia trip; one was made in Johor (A1 Brand) which is the southernmost state in the Malaysian Peninsula, and the other was made in Penang (CKC Brand), up north.
This gave me the perfect opportunity to test both out in front of my Live online audience, and along the way, I found out there are different versions of BKT floating around; for instance, the Singaporean version is meant to be lighter and more peppery, whereas in Malaysia it’s darker and richer.
I had been told prior to the broadcast by KL native Alexx Lee of MyBlueTea.com.au that eating BKT with fried crullers (yow char kway) is a uniquely Kuala Lumpur-thing.
During the live video, however, Lisa Lee Allerton of AussieTrendHandicrafts.com, who’s from Penang herself, insisted she did in fact enjoy hers with crullers, so there you have it. A mass of culinary confusion all round, the lesson here being that even we Malaysians don’t see eye-to-eye regarding our own food.
Further research tells me that some typical sides that work well with BKT are –
I’m reposting the cooking instructions for both brands, and I’ve also added below, what I used in mine (along with splitting the difference between the two sets of instructions).
I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs.
The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this Live Asian Kitchen session despite it being my first attempt at the dish, and despite using chicken as a substitute.
I know this sounds like a cop-out, but nobody I know actually makes Bak Kut Teh using their own mix of spices; they buy pre-made BKT packs, either from their local Asian grocery store, or from their Chinese herb shop. You will see why when you read the ingredients listed on the packs, further down in this post.
I managed to pick up two different brands of BKT spice mixes during my recent Wok Around Asia trip; one was made in Johor (A1 Brand) which is the southernmost state in the Malaysian Peninsula, and the other was made in Penang (CKC Brand), up north.
This gave me the perfect opportunity to test both out in front of my Live online audience, and along the way, I found out there are different versions of BKT floating around; for instance, the Singaporean version is meant to be lighter and more peppery, whereas in Malaysia it’s darker and richer.
I had been told prior to the broadcast by KL native Alexx Lee of MyBlueTea.com.au that eating BKT with fried crullers (yow char kway) is a uniquely Kuala Lumpur-thing.
During the live video, however, Lisa Lee Allerton of AussieTrendHandicrafts.com, who’s from Penang herself, insisted she did in fact enjoy hers with crullers, so there you have it. A mass of culinary confusion all round, the lesson here being that even we Malaysians don’t see eye-to-eye regarding our own food.
Further research tells me that some typical sides that work well with BKT are –
- Crullers (as mentioned previously)
- Lettuce
- Yam rice
- Meat floss (this sounds odd even to me, but apparently it’s the done thing at some stalls in Penang)
- Steamed rice
I’m reposting the cooking instructions for both brands, and I’ve also added below, what I used in mine (along with splitting the difference between the two sets of instructions).
