Recipe: Singapore Bak Kut Teh 肉骨茶

At home, we will usually have the Malaysian-style bak kut teh at least once a week when the weather is cooler.  A couple of months ago, I tried the Singapore-style bak kut teh during one of my staycations over in Singapore and really liked it, so I thought why not try making it at home for everyone to try.

Singapore-style bak kut teh is similar to the pig's stomach soup 猪肚汤 that we eat during CNY at my grandma's place. The clear soup is peppery and warming - I really like it a lot! It is also much easier to cook than Malaysian-style bak kut teh, as it only requires 3 main ingredients - pork ribs, garlic, white peppercorns and water.

Singapore-Style Bak Kut Teh
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 1 1/2 hours
Serves 4

Ingredients
1kg pork ribs, cut into 2" lengths
3 bulbs garlic
70g white peppercorn
1.5l water
1/4 tsp salt, to taste


To serve
1/2 bulb garlic, finely chopped
5-6 cili padi (birds eye chilli), finely chopped
Light soy sauce

1. Take 1/4 of the peppercorn and lightly crush with the back of your knife. Place all the ingredients except salt into a large pot and bring water to the boil over high heat. Once boiling, reduce heat to low and simmer on low heat for 1 1/2 hours or until the meat is tender and falling off the bone.

2. Season with salt, to taste.

3. Ladle the soup and ribs into serving bowls. Serve with rice and a garlic-chilli soy dip.

Note: Crushing the peppercorns will give you a "spicier", more peppery tasting soup.

Perfect for rainy evenings!

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