I am sure you know what is Bak Kut Teh if you are from Malaysia or Singapore. If you are from else place then you might wonder what this Bak Kut Teh is.
Literally, it is a translation from the Hokkien dialect as “meat bone tea”. It is a pork ribs dish cooked in broth and it is very popular in both Malaysia and Singapore.
Generally, there are two variants of Bak Kut Teh, the Hokkien and Teochew version. The Hokkien version has a darker colour and has more herbs in the soup base. It is very popular in Malaysia. Whereas, the Teochew version is very popular in Singapore. It has a light colour and use more peppers and garlics in the soup.
The recipe I am attempt today is the Teochew version. I used the Old Street Bak Kut Teh spices sachet. It is a very popular brand in Singapore. In my recipe, I added tofu puffs, button mushrooms, enoki mushrooms and lettuce. These are optional.
Without further ado, let’s get started to cook.
Bak Kut Teh Recipe
- 1 pack of Old Street bak kut teh spices
- 1 kg pork ribs
- 6 tofu puffs
- 1 bulb of garlic. About 12 cloves
- 1.8 little water
- 6 tofu puffs
- 12 canned mushroom
- 15 g enoki mushroom
- 3 g lettuce
- In a pot of 1.8 little water, add pork ribs, canned mushroom, 1 bulb of garlic and 1 pack of Old Street spices sachet.
- Bring to boil. Once it boils, lower heat to the medium and allow broth to simmer for 30 minutes. If you like a more spicy and pepperly taste, conitnue to simmer for 1 hour.
- Now, add in tofu puffs, enoki and mushroom and it is ready to serve in hot. It is best to serve with white rice.