Bak Kut Teh
This is my all time favourite local dish. I guess you would know by now that I have a lot of all time favourites. It is okay I supposed since we are Singaporeans. Every local delicacy it seems is an all time favourite with most of us. Anyway, I love Bak Kut Teh and I am always on a lookout for a good Bak Kut Teh stall. To me the one at Prome Road at Balestier rocks. Second in line is the one at Sin Ming Ave. The rest of the Bak Kut Teh stalls that people rave about is just so-so IMHO.
Anyway, so I decided that I would replicate the humble Bak Kut Teh for dinner. A quick search and guess what? Mr Seetoh from Makansutra has already beat me to it and has developed a simple and easy to cook Singapore styled Bak Kut Teh. Enjoy people. If you noticed, I have already wrote a Bak Kut Teh recipe, but I really love this dish, so this time, I decided to try it again, but without the spice packet that I would usually get from NTUC. I want to see if I can make an awesome Bak Kut Teh without “cheating”.
400 grams Garlic
50 grams White Peppercorns
1 kg Pork Ribs
1 kg Pork Bones
5 litres of Water
3 tsp of Sea Salt
1. Par boil the pork ribs, then discard water to get rid of scum. Then boil a fresh pot of water – 5 litres. Add the garlic, (slightly bruised), white peppercorns (slightly cracked and roasted over a pan). Add sea salt.
2. Boil on high heat for 15 minutes, then place the pot into the thermal cooker.
3. When you’re back from work, boil the broth again, and then have a taste test. Adjust with sea salt accordingly. Serve with steam rice.