Bak Kut Teh Set (Siricharoen)

Bak Kut Teh Set (Siricharoen)

Product Name: Суповой набор бак кут тэ, Bak Kut Teh Set, 肉骨茶, 육골차, Teh Tulang Babi, Soupe aux côtes aux herbes, Kräuterrippchen-Suppe, Sopa de costillas con hierbas

Synonyms: bone tea, spicy herbal soup, herbal bone broth.

Parts Used: root of Chinese angelica (Angelica sinensis) — root, root of licorice (Glycyrrhiza glabra) — root, bark of cinnamon (Cinnamomum verum) — bark, buds of clove (Syzygium aromaticum) — flower buds, fruit of star anise (Illicium verum) — fruit, fruit of cardamom (Elettaria cardamomum) — fruit.

Nutritional Value of the Product: carbohydrates, dietary fiber, essential oils, tannins, flavonoids, coumarins, polyphenols, calcium, potassium, magnesium, manganese, iron.

Main Beneficial Properties of the Product: anti-inflammatory action, antioxidant action, mild antispasmodic action, improved digestion, immune system support, mild cardiotonic effect, reduced fatigue.

Beneficial for Conditions: functional dyspepsia (K30), irritable bowel syndrome (K58), chronic gastritis (K29.5), flatulence (R14), acute respiratory infections (J06), chronic fatigue syndrome (G93.3)

Contraindicated for Conditions: spice allergy (T78.1), gastric ulcer (K25), reflux esophagitis (K21), chronic kidney failure (N18), pregnancy (Z34).

Culinary Use: preparation of broth based on bone-in meat, soups with lamb or chicken, vegetable soups with soy products, base for stews and ragouts, lean and vegetarian soup versions.

Forms and Processed Products: dried herbs and spices, mixture in filter bags, broth powder.

Geography of Use and Dietary Traditions

Bak Kut Teh is a traditional Southern Chinese soup, widely spread in the Fujian and Guangdong provinces, as well as in Singapore and Malaysia, where it has gained the status of a national dish. There are several preparation styles: "Hokkien" with dark broth and added soy sauce, "Cantonese" with an emphasis on medicinal herbs, "Singaporean" with a pronounced garlic and pepper taste. In the Muslim regions of Malaysia, a lamb-based version is popular, while among Buddhist communities in China and Thailand, vegetarian versions with tofu and mushrooms are common. Traditionally, the dish is served with white rice, soy sauce, pickled vegetables, and fried bread sticks "you tiao". It is believed that this soup strengthens the body and promotes recovery.

Toxicity and Food Safety

The product is generally safe, however, allergic reactions to individual spices are possible, excessive consumption may cause irritation of the gastric mucosa, and in rare cases, intolerance.

Product Composition: root of Chinese angelica 30%, root of licorice 25%, bark of cinnamon 20%, clove 15%, star anise 5%, cardamom 5%

Manufacturer: Siricharoen Phokaphan Co., Ltd., Thailand

Culinary Recipes with Bak Kut Teh Set

Recipe 1. Lamb Bak Kut Teh

• Ingredients: bone-in lamb 800 g, Bak Kut Teh Set 1 bag (55 g), garlic 5 cloves, dark soy sauce 30 ml, light soy sauce 20 ml, salt 5 g, water 2.5 l, boiled white rice 300 g, green onion 20 g, cilantro 10 g
• Cooking Instructions: wash the lamb and cut into large bone-in pieces, blanch in boiling water for 5 minutes, then drain the water and rinse the meat, bring 2.5 l of water to a boil in a pot, add the Bak Kut Teh Set bag and the lamb, simmer on low heat for 90 minutes, add garlic cloves whole and soy sauce, continue cooking for another 30 minutes until the meat is tender, remove the herb bag, salt, serve hot with boiled rice, sprinkled with green onion and cilantro.
• Nutritional Value of the Dish: calorie content 420 kcal, proteins 28 g, fats 28 g, carbohydrates 14 g per 350 g serving.
• Culinary Features: this version is popular among the Muslim diaspora in Malaysia, where pork is prohibited, characterized by a rich and spicy taste with a distinct lamb aroma.

Recipe 2. Vegetarian Bak Kut Teh

• Ingredients: firm tofu 300 g, dried shiitake mushrooms 50 g, carrot 100 g, daikon radish 150 g, Bak Kut Teh Set 1 bag (55 g), garlic 3 cloves, light soy sauce 20 ml, sesame oil 10 ml, water 2 l, celery greens 20 g, boiled jasmine rice 250 g.
• Cooking Instructions: soak shiitake mushrooms in warm water for 30 minutes, cut tofu into 2 cm cubes, cut carrot and daikon into large pieces, bring 2 l of water to a boil in a pot, add the Bak Kut Teh Set bag, mushrooms, carrot and daikon, simmer on low heat for 40 minutes, remove the herb bag, add tofu, garlic and soy sauce, cook for another 10 minutes, remove from heat and season with sesame oil, serve with rice, sprinkled with fresh celery greens.
• Nutritional Value of the Dish: calorie content 180 kcal, proteins 10 g, fats 7 g, carbohydrates 18 g per 300 g serving.
• Culinary Features: the vegetarian version is common in Buddhist communities in China, Thailand and Singapore, used as a lean and light dish without meat, while preserving the characteristic herbal taste of traditional Bak Kut Teh.