Do you love having soup before meal? Then, check out this authentic soup from Singapore. Its name is bak kut teh, and it is a famous Singapore soup. Bak kut teh is mostly consumed in Singapore and China.
It is a pork rib dish cooked in broth. It is prepared with mushrooms, spices and local herbs. In Malyasia, it is served with you char kway (strip of fried noodles). The Bak kut teh is eaten before breakfast or lunch in Singapore. This dish is sold on the streets of Singapore and Singapore folks also prepare this dish at home.
Make this authentic soup with bak kut teh recipe.
Per bowl of bak kut teh contains 342 kcal
- Carbohydrates: 0g
- Protein: 30g
- Fat: 25g
For Bak Kut Teh
- 10 dried shiitake mushrooms, quickly rinsed
- 2 kg pork belly
- 1 k pork ribs
- 3 whole garlic bulbs
- 2 tbsp caster sugar
- 3 tbsp salt
- 1 tbsp white vinegar
- 2 tbsp soy sauce
- 1 pack fried tofu puffs, halved
- 300g enoki mushrooms
- 6 thin spring onions, very thinly sliced
- coriander sprigs, to garnish
- cooked rice, to serve
- 5 sticks youtiao, to serve
- Sliced bird’s eye chillies, to serve
- 20g codonopsis pilosula
- 20g Chinese angelica
- 15g lovage root
- 15g Rehmannia glutinosa
- 5 slices liquorice root
- 20g Solomon’s seal
- 2 pieces dried tangerine peel
- 15g cassia bark
- 3-star anise
- 1 tsp white peppercorns
- In a saucepan, add 4 litres of water and shiitake mushrooms. Let it boil.
- Turn the flame off and let the mushrooms stand for 20 minutes to soften.
- Now remove the mushrooms and trim off the stalks. Then add the mushroom caps into the pan and place the back over the heat.
- After that, wrap all the ingredients of the herb pack in a double layer of cheesecloth, and seal it with a string.
- Add this into the pan and simmer for 30 minutes.
- Meanwhile, take another pan and add pork, ribs and cover with cold water. Let it boil, and then simmer the flame for 20 minutes.
- After 20 minutes, remove pork from the water and rinse well to remove scum.
- Now add pork, garlic bulbs, salt, sugar, vinegar, and soy sauce. Let it cook on simmer flame for 1 1/2 hour until the pork is tender.
- After 1 1/2 hour, remove pork from the soup and let it cool slightly.
- Then add the enoki mushrooms and tofu puffs into the soup and simmer for 10 minutes.
- Now cut the pork into small pieces and separate the ribs.
- In a serving bowl, add pork and ribs. Then pour the hot broth and mushroom.
- Place it into a plate and serve the cooked rice with youtiao and sliced chillies in soy sauce on the side.
- The bak kut is ready to serve. Enjoy this succulent dish with your family.
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