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Klang Bak Kut Teh

Klang Bak Kut Teh Spices

For this recipe, I am using a 45 grams packet of “Mo Sang Kor” (毛山稿肉骨茶) Klang bak kut teh (bkt) spice mix. Mo Sang kor is a popular bkt restaurant with a few branches in Klang, Malaysia, and they happen to sell their own brand of premix bkt spice. I bought mine from Malacca for RM6 per packet.

Klang Bak Kut Teh Recipe

Feel free to add your favourite ingredients other than the ones used in the recipe. Don’t forget to serve the bak kut teh with side condiments of you tiao, garlic, dark soy sauce, chilli and Chinese tea for a complete meal.


  • 600 grams pork ribs
  • 1 packet klang bak kut teh spice mix
  • 8 cloves garlic lightly bruised
  • 2 litres water
  • 4 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 x 200g canned straw mushrooms drained
  • 200 grams enoki mushrooms bottom trimmed and discarded
  • 60 grams dried beancurd skin/”tau kee” cut to shorter lengths
  • 3 dried tofu puffs/”tau pok” sliced to 2cm strips
  • salt to taste
  • lettuce torn to pieces


  • 1 you tiao/fried fritters cut to pieces
  • 8 cloves garlic minced
  • 3 chilli padi sliced thinly
  • 1 tbsp dark soy sauce


  1. Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set aside.
  2. In a deep soup pot, add bak kut teh spice mix, 2 litres water, garlic cloves, soy sauces and blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. Note: Add more water as needed any time during the simmering process.
  3. During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking.
  4. Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

Noob Cook Tips:

  1. For best results, cook this dish in a claypot.
  2. Use the wrinkled kind of dried bean curd skin for stewing bak kut teh. The smooth type is more suitable for making fu chok (Chinese dessert) and requires pre-soaking.
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30 comments on “Klang Bak Kut Teh”

  1. I am from malacca. can you please tell me where can I buy the bah kut teh spice mix ?
    Thank you.

  2. After submitting the question, then only i found out that I can get the spice mix from the corner shop. Thank you. You need not have to answer my question.

  3. I am not sure what are some of these ingredients, but I have to tell you that this soup looks amazing and delicious.

  4. Hi Wiffy

    Mo Sang Kor Klang Bak Kut Teh is sold at JB City Square, 3rd floor, the shop near Famous Amos! I think the shop name is called “Local Products”.

    I was at JB City Square last weekend and I finally found the Mo Sang Kor Klang Bak Kut Teh. I am excited to try out this recipe soon!


  5. I also feel like trying to cook the BKT, may I know where can I find the bah kut teh spice mix (Mo Sang Kor ) in Kuala Lumpur?

    Thanks and looking forward to you answer :+) cant wait to try


    • I don’t know about that, but you can try supermarkets and provision shops. Shouldn’t be too hard to find since it’s a Malaysia product :)

  6. Thanks so much for posting this, its the best BKT recipe iv tried, tastes just like ones i used to eat in KL. I found the mo sang kor herbs easily in Melbourne, so greatful that i can now get my BKT hit in Australia.

  7. Hi,
    where can I purchased the BKT recipe in Singapore?

  8. How would you scale up this recipe to say double the meat?

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