Singapore Teochew Bak Kut Teh
Singapore Teochew Bak Kut Teh is a version of pork ribs tea with a clear garlicky and peppery broth. Only a few ingredients and very easy to prepare.
Keyword : bak kut teh, pork bone tea, pork ribs tea, singapore teochew bak kut teh
Ingredients
- 12 Chinese mushrooms (rinse and soaked for 30 minutes)
- 3 lbs pork ribs (cut into bite size pieces) (1.4kg)
- 12 cups water (2.9 liter)
- 2 sachets bak kut teh spices
- 1 bulb garlic (rinse but do not separate)
- 1 tsp white peppercorns (smashed)
- Salt to taste
Instructions
- Wash and soak dried mushrooms in hot water for 30 minutes. When rehydrated, drain, and cut off stalks.
- Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4 to 5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.
- Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.
- Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.
- Add salt to taste. Turn off stove.
- Serve with steamed rice, yew char kway (a.k.a. as you tiao or Chinese crullers), cut chilies and minced garlic in soy sauce.
Nutrition
Calories: 433kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice