Bak Kut Teh Recipe
My all time favourite (I realized I have a lot of favourites!) Bak Kut Teh – home cooked, and very easy to do actually. These days with the easy herbs spice sachets available at NTUC supermarkets, you have no reason not to try it out.
My only issue with these herbs spices is the taste at the end of the day. Sometimes some brands the taste cannot make it. By far red man brand from phoon huat is the best. The blend and taste is really tok kong. So I couldn’t get to phoon huat that day and so I settled for this other brand Seah’s something-something from ntuc.
The taste is not too bad just that I may have added too much garlic perhaps. But it’s so so easy to make. Try it.
1. 500 grams of pork ribs *ask the butcher to give you the type for making bak kut teh.*
2. 1 packet of spices *Seah’s*
3. A bunch of white peppercorns.
4. A bunch of garlic 6-7 pieces.
1. Boil a pot of water. Par boil the ribs for about 5 minutes and discard water to remove the scum. Add a fresh container of water. Then continue boiling the pork ribs in the new water.
2. Add the sachet of bak kut teh spices. Add white peppercorns and garlic pieces. You may leave the skins on.
3. Boil for 15 minutes at high heat. Off the fire and place pot of soup into thermal cooker to allow it to continue cooking in the vacuum pot.
4. By evening it would be perfect. Succulent, meat falling off the bone. I still prefer red man bak kut teh spices though. Much nicer.