Jack's Unprofessional Cooking |Bak Kut Teh Taiwanese version

The most commonly heard of Bak Kut Teh probably comes from Malaysia or Singapore, but the home-cooked version I grew up with is notably different from both. Malaysia and Singapore each have their own distinct features—one is clear soup while the other is a darker broth—and the Taiwanese version leans more towards the darker side. However, its taste differs from the Malaysian flavor. Even though they all use Chinese herbs, it seems like the Taiwanese version incorporates a more diverse range of herbs.

When these versions were introduced in Taiwan, I tried them out. They tasted good but were different from what I was used to at home. At that time, I doubted whether my memory was wrong or if those versions were imposters—haha! Actually, in Taiwanese traditional medicine shops, you can find Bak Kut Teh seasoning packs, each with slightly different recipes. My family had a preferred shop with a specific formula, so when I got used to that taste, it made other flavors confusing. It's not that they weren't tasty, they just didn't match my memory.

The version we have has a stronger Chinese herbal aroma, which might not suit everyone. As someone who appreciates Chinese herbs, it's quite fitting for my taste. The cooking process is straightforward: blanch the pork ribs first, then simmer them with the seasoning pack, adding plenty of garlic to stew together. Some prefer to stew the ribs for a while before adding the seasoning pack—it depends on personal preference. More garlic enhances the aroma and is nutritious; the softened garlic is amazing.

As for adding vegetables, it's up to individual choice. Baby corn, Chinese cabbage, tofu—anything goes. It's all about personal preference. The broth is key; adding more pork ribs makes it richer. I recommend using plenty of pork ribs for a flavorful broth.