Delicious Bak Kut Teh: A Herbal Pork Bone Soup
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Ingredients
-
800 grams Pork ribs
(Use meaty ribs for best flavor)
-
2 liters Water
(Adjust based on desired soup consistency)
-
1 packet Bak Kut Teh spice mix
(Available at Asian grocery stores)
-
8 cloves Garlic
(Crushed for better flavor infusion)
-
3 tablespoons Dark soy sauce
(Adds depth to the soup's color and flavor)
-
2 tablespoons Light soy sauce
(For seasoning)
-
2 tablespoons Chinese rice wine
(Enhances the aroma)
Salt, to taste
-
2 pieces Chili padi
(For added heat, adjust to preference)
Fresh Coriander, for garnish
(Use meaty ribs for best flavor)
(Adjust based on desired soup consistency)
(Available at Asian grocery stores)
(Crushed for better flavor infusion)
(Adds depth to the soup's color and flavor)
(For seasoning)
(Enhances the aroma)
(For added heat, adjust to preference)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300ml)
- Calories: 450 kcal
- Carbohydrates: 5 g
- Protein: 30 g
- Fat: 35 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 1200 mg
- Cholesterol: 100 mg
- Calcium: 15 mg
- Iron: 2.5 mg
Instructions
-
1 - Prepare the Ingredients:
Wash the pork ribs and cut them into smaller pieces. Crush the garlic cloves.
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2 - Boil the Ribs:
In a large pot, add pork ribs and cover with water. Bring to a boil, then simmer for 5 minutes to remove impurities.
-
3 - Add Ingredients:
Drain the water, then return ribs to the pot. Add 2 liters of fresh water, Bak Kut Teh spice mix, garlic, dark soy sauce, light soy sauce, and rice wine.
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4 - Simmer the Soup:
Bring to a boil again, then reduce heat to low. Cover and let it simmer for 1.5 hours until the meat is tender.
-
5 - Season and Serve:
Adjust the seasoning with salt and add chili padi if desired. Serve hot, garnished with fresh coriander.
Wash the pork ribs and cut them into smaller pieces. Crush the garlic cloves.
In a large pot, add pork ribs and cover with water. Bring to a boil, then simmer for 5 minutes to remove impurities.
Drain the water, then return ribs to the pot. Add 2 liters of fresh water, Bak Kut Teh spice mix, garlic, dark soy sauce, light soy sauce, and rice wine.
Bring to a boil again, then reduce heat to low. Cover and let it simmer for 1.5 hours until the meat is tender.
Adjust the seasoning with salt and add chili padi if desired. Serve hot, garnished with fresh coriander.
More About: Delicious Bak Kut Teh: A Herbal Pork Bone Soup
Bak Kut Teh: A Unique Herbal Pork Bone Soup
Bak Kut Teh, which translates to 'meat bone tea,' is a beloved dish in Singapore and Malaysia, known for its aromatic broth and tender pork ribs. The dish is traditionally consumed for breakfast but is enjoyed at any time of the day.
This soup is distinguished by its use of a specific spice mix, which includes herbs such as star anise, cinnamon, and angelica root, contributing to its unique flavor profile. The cooking method involves simmering the pork ribs for a long duration to extract maximum flavor and tenderness, making it a perfect comfort food during rainy days or when you're feeling under the weather.
Historically, Bak Kut Teh was a dish for the working class, providing them with a hearty meal to sustain their laborious tasks. Over time, it has evolved into a popular dish across various demographics, with restaurants dedicated solely to serving different variations of this classic recipe.
For a unique twist, feel free to add tofu, mushrooms, or even different types of meat. The soup pairs excellently with steamed rice or youtiao (Chinese doughnuts).
Tips & Notes
- Ensure to use good quality pork ribs for the best flavor.
- Adjust the spice mix according to your preference; some enjoy a more herbaceous taste while others prefer it spicier.
- This dish is also commonly served with a side of soy sauce and chili for dipping, adding an extra layer of flavor to your meal.
