....can try cooking it in a pressure cooker. The pressure cooker will tenderise the pork. Tried around 15 times, only once was the meat tough.

Thanks UserU for helping me find this forum.

This post has been edited by tigercino: Aug 8 2017, 11:23 AM

Which brand bkt soup packet is good?

Sorry, forgot. Will ask my mother.

Found the brand. Its called Kee Hiong.

The second photo has a phone number on the bottom right so you can call to ask for the nearest place that sells it.

This post has been edited by tigercino: Aug 9 2017, 09:49 AM


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I wish your post would have more useful information.

Firstly you don't say which type of BKT you're making, the more herbal BKT or the darker Klang style?

Secondly, tips on the technique used? High/low pressure? duration in pressure cooker? Cuts of meat used? Do you blanch the meat with the first boil?

All of the above would do so much in improving the quality of your post rather than a kopitiam style hit and run post.

Perhaps you are right to expect that. My intended audience was the general public viewers, not bkt aficionados.

Let's say I decide to humour you. Why don't we start wth the basics? Bkt is a soup, which might take quite a while to cook. I think some restaurants need over an hour to prepare the stock. Cooking at homemade is simpler. My maid, who pioneered this innovation, says that you only need to do two simple steps:

1. Let the soup boil in the pressure cooker at maximum heat for an hour, which is of course the usual time for preparing back kut teh. Or until then meat is tender, whichever gets you he desired result. I think most bkt soup packet makers will you that in their Cooking Instructions. Not very hard now is it?

2. Keep the soup warm at medium heat after one hour or so until you are ready to serve.

There, I'd like to think I've satisfied your additional requirements for this topic, seeing that you carry that VIP status around. Now, will you please quote the rules for this particular sub-forum that you obviously based your demands on?
If you can't justify your post, then I'm reporting it.

This post has been edited by tigercino: Aug 14 2017, 07:18 PM


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I'm not sure why you would want to report my post by if you feel you must please go ahead.

I've been trying to cook BKT at home. I buy the Chinese herbs separately, although if you go to a traditional Chinese medicine store, they will usually sell their own mixes but I'm nowhere close to perfecting the recipe. I like to know what I'm eating so I don't buy pre-packaged herbs mixes.

Pressure cookers are fantastic, they do speed cooking up especially when you're trying to extract flavour from your ingredients into stews and soups. The problem with them I find is that they are very rough on the ingredients.. the meat while it may be tender, will most likely be overcooked as all the flavour would have been infused into the soup. So the meats just there for the protein. Don't get me wrong, I love using pressure cookers and they're great for soups like sup buntot, but for BKT you just end up with a very cloudy soup.

The problem with following the instructions on the packet, 1 hour is not enough to make a good BKT soup. You will probably get the meat flavour in your soup, but as you rightly say its probably not going to be very tender and secondly it's not enough time for you to extract the gelatine from the bones. For me, it's about 4 hours of simmering to get some nice body in the soup.

I'm glad pressure cooking BKT works for you but for me - that ain't bkt.

Guess my eyes were playing tricks on me. My apologies.

Getting gelatine into the soup isn't really a big deal for me. The soup seems to taste the same whether I had it for dinner or for breakfast the day after. The meat still seems to taste like meat to me, I suppose therefore that she must be doing something right with the cooking. Also, one hour seems to be sufficient to make the meat tender as I know the hour my maid starts cooking dinner. Finally, A bit of a repeat here but with the tender meat, it's pretty certain that the flavours of the meat has been absorbed by the soup.

I understand that it's not for everybody. Everyone has their own definition of a good meal. The more the merrier I say.

but how's the flavour? do you take it out and put in on a boil for a little longer after the meat becomes tender?

usually i cook on the stove top in a claypot to have it rolling boil for over two hours for the emulsification to happen especially for the ribs .. for more kick

I would say the flavour is more balanced, not too meaty, not too soupy. Can experiment until the fat becomes like taufoofah.