Penang-style Bak Kut Teh is herbal-forward, not peppery like KL's. This recipe uses 14 Chinese herbs simmered for 3 hours.
The Heritage
Penang Bak Kut Teh is the lesser-known cousin of KL's pepper-bomb version. Ours uses a traditional herbal blend: dang gui, dang shen, yu zhu, qi zi, and 10 more herbs. The result is a deep, complex medicinal broth that warms you from the inside. Every Chinese medicine shop in Penang sells their own BKT herb packet — we sourced ours from a 50-year-old shop on Kimberley Street.
Herb Packet
- Dang gui (angelica root) — 2 slices
- Dang shen (codonopsis) — 3 pieces
- Yu zhu (solomon's seal) — 10g
- Qi zi (goji berries) — 1 tbsp
- Chuan xiong (ligusticum) — 2 slices
- Shu di (rehmannia) — 2 slices
- Red dates — 6 pieces
- White peppercorns — 1 tbsp, crushed
- Star anise — 2
- Cinnamon stick — 1 small
Main Ingredients
- 300g king oyster mushroom, sliced thick
- 200g firm tofu, cubed
- 1.5L water
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- Salt and white pepper to taste
Method
- Toast herbs: Dry-toast the herb packet in a pot for 2 minutes until fragrant. This unlocks the essential oils.
- Simmer broth: Add 1.5L water to the herbs. Bring to a boil, then reduce to the gentlest simmer. Cover and cook 2 hours.
- Add protein: Add mushroom and tofu. Simmer 1 more hour.
- Season: Add soy sauces, salt, and white pepper. The broth should be dark, herbal, and deeply warming.
The Penang Difference
KL BKT = pepper bomb. Penang BKT = herbal symphony. If your BKT doesn't have a medicinal, warming quality, you're making the wrong version.
Our shortcut: Pinxin Vegan Bak Kut Teh uses this 14-herb formula, slow-simmered in our kitchen. Heat in 15 minutes for the exact same herbal broth.
槟城肉骨茶是药材派的，不像吉隆坡的胡椒派。这个食谱使用14种中药材慢炖3小时。
传承故事
槟城肉骨茶是吉隆坡胡椒版的低调表亲。我们使用传统药材配方：当归、党参、玉竹、枸杞等10多种药材。成品是一碗深沉复杂的药膳汤，从内暖到外。槟城每家中药行都有自己的肉骨茶药材包——我们的来自牛干冬街一家50年老店。
药材包
- 当归 — 2片
- 党参 — 3条
- 玉竹 — 10克
- 枸杞 — 1汤匙
- 川芎 — 2片
- 熟地 — 2片
- 红枣 — 6颗
- 白胡椒粒 — 1汤匙，碾碎
- 八角 — 2粒
- 桂皮 — 1小条
主料
- 杏鲍菇300克，切厚片
- 硬豆腐200克，切块
- 水1.5升
- 生抽3汤匙
- 老抽2汤匙
- 盐和白胡椒适量
做法
- 烘香药材：在锅中干烘药材包2分钟至香气飘出。这能释放精油。
- 炖汤底：加入1.5升水，煮滚后转最小火。盖上锅盖慢炖2小时。
- 加入食材：加入杏鲍菇和豆腐，再炖1小时。
- 调味：加入酱油、盐和白胡椒。汤应该是深色的、药材味浓郁、暖身暖心。
槟城的不同
吉隆坡肉骨茶 = 胡椒炸弹。槟城肉骨茶 = 药材交响曲。如果你的肉骨茶没有药膳暖身的感觉，那你做的是错误的版本。
我们的捷径：品馨素肉骨茶使用这个14味药材配方，在我们的厨房慢炖。15分钟加热即可享用同样的药材汤底。
