Singapore
Bak Kut Teh
Peppery pork rib soup of the Hokkien
“Bak kut teh” literally means “meat-bone tea” – though there is no tea in it. Hokkien dock workers are said to have once eaten the fortifying soup for breakfast to gain strength.
The Singapore version is clear and strongly peppery (unlike the dark, herbal Malaysian one). Pork ribs simmer with plenty of white pepper and garlic into a warming broth.
Ingredients
- Pork ribs800 g
- White peppercorns2 tbsp
- Garlic (whole bulb)1
- Soy sauce (light & dark)2 tbsp each
- Star anise & cinnamon (optional)1
- Tofu & enoki (optional)as desired
- Youtiao (dough sticks)to serve
★ = available authentic in the Asia Boutique
Preparation
Blanch the ribs and rinse.
Bring to a boil in water with crushed pepper, garlic and soy sauce.
Simmer gently, covered, for 1.5–2 hrs until the meat is tender.
Season with soy sauce and salt; optionally steep tofu briefly.
Serve hot with rice and youtiao for dipping.
Make it original
White pepper and good soy sauce make the clear soup. Available in the Asia Boutique.