Saturday, 30 April 2011

Teochew Bak Kut Teh (肉骨茶)

A popular dish in Singapore, and there are many versions of it. Some have chinese herbs, some has chinese spices. This version is very simple teochew 肉骨茶. No herbs, No spice. Just Pepper and Garlic. Try it, its very nice!

This recipe is featured on Full Plate Thursday 5-5-11 by Miz Helen's Country Cottage.


4 Litre Water
400g Pork Bones
200g Garlic, seperated with skin intact
2 tablespoon crushed White Pepper (put them in a soup bag)
1 tablespoon Rock Sugar
2 tablespoon Salt
2 tablespoon Dark Soy Sauce (thick)
2 Red Chillies


1. Bring water to a boil
2. Add in the Garlic, Pepper, Pork Bones, Rock Sugar and Salt and wait for it to boil
3. Add in the Pork ribs, bring down to low heat and simmer for 1 to 1.5 hours
4. Meanwhile, slice up Red Chillies and drizzle in the Dark Soy to form a dipping sauce for the Ribs
5. Serve the Pork Ribs soup warm with the Red Chillies Dip and (Optional You Tiao, Salted Veg and Beancurd Sticks)
6. Enjoy!

1 comment:

  1. This is great article
    Thank you for the recipe
    I will try to cook


Related Posts Plugin for WordPress, Blogger...

Add This