Bak Kut Teh

I made Bak Kut Teh from scratch and it’s so easy.

You might be wondering why not just buy the ready prepared sachets and pouches. There are so many brands available.

Well, I don’t like the ones that taste like Chinese herbal medicinal soup. While the plain peppery one that is made in Singapore has over 1022mg salt per 8g serving size, 12778mg salt per 100g and they claim to have 25% less salt than other similar products.

This is a Singapore brand

Ingredients (serves 4 persons)

*1kg prime ribs, chopped or leave whole (about 8 ribs)

*80g white peppercorns (about 8 tabsp, get the best you can find, I like Sarawak peppercorns)

*1 tabsp black peppercorns

*200g garlic

*2 star anise

*salt to taste (1 tsp for me)

*1.75 litre water

*Coriander for garnish

Method

1. Blanch ribs then put in pot to boil with all ingredients under low fire.

2. Remove ribs from soup broth after 45min and continue boiling soup broth for another hour to release flavours from the garlic and peppercorns

3. Season with salt then turn off fire. Reheat soup broth to a rolling boil before serving.

4. Put a couple of ribs in a bowl then pour hot broth over, garnish with a sprig of coriander.

Note:

*Put peppercorns, garlic and star anise in a large soup bag so that it’s easier to scoop soup to serve.

*Serve with hot rice accompanied by cut chillies, minced garlic and very good quality thick dark soy sauce

*Other accompanying dishes – Babi tauyu+Tau kee+Mushrooms, 油菜 stir-fried Chinese greens, yew-cha kway/deep fried dough sticks