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Singapore Teochew Bak Kut Teh - Singapore AFF #1

Thursday, September 4, 2014


The Bak Kut Teh that I grew up eating in Malaysia is brown and herby. Pungent with angelica (dongguai) and comes  with 'spare parts'.

In Singapore, it is actually quite different from the ones we eat here. It looks pale and resembles the familiar pepper soup, but it is so much more garlicky, in a good way.





I referred to Seetoh's video to see how should I cook this. Quite easy, just like boiling soup, but quicker as you won't want the meat to be too fragile, and fall off the bone with no effort. I didn't use as much pepper, although I would love to, as my other half can't take that much. It is still peppery, just that it doesn't smoke the ears.
I don't recommend using the easy way with pepper powder, as it won't taste as good, as freshly cracked peppercorn is way more fragrant.


I didn't use large soup bones, as I think it needs many hours of simmering to bring out the best flavour, 1 hour will not be sufficient. If you want to use large soup bones as additional flavour, simmer that in advance, before you add the rest. So, far, I'm happy with just regular ribs in it. Good enough for me.

To crack peppercorns, you only need to use the side of the cleaver and press the peppercorns down. That is how I do it all the time. If not, you can use the mortar or even a food processor, but washing up these equipment seems more work eh?



Singapore Teochew Bak Kut Teh

Reference: Makansutra

1 kg pork ribs
200gm / 6-7 bulbs of garlic, separated
1 Tbsp or more quality white peppercorns, cracked and lightly toasted

2L water
Salt to taste

1. Bring a pot of water to boil, and blanch the ribs for 1 minute.  Drain and rinse the ribs under running water.
2. Wash the pot and boil 2L water.
3. Put in blanched ribs, garlic, peppercorns and bring back to a boil.
4. Put in 1 tsp salt, cover and turn the heat to medium low and simmer for 1 hour, or until meat is tender, but doesn't fall off the bone.
5. Season and turn off the heat.
6. Serve with rice.




I am submitting this to Asian Food Fest Singapore Month






7 lovely notes:

Phong Hong September 4, 2014 at 12:17 PM  

It looks so pale and therefore can't judge until taken a sip, right? I like that it has lots of garlic and I also love lots and lots of freshly cracked pepper.

Anonymous,  September 4, 2014 at 1:08 PM  

Hey wendy, what's 200/6-7 bulbs of garlic? 200 heads of garlic? Or perhaps a typo? Thanks!

-c.linda

WendyinKK September 4, 2014 at 1:36 PM  

Linda,
200g, sorry it's a typo

Kimmy September 4, 2014 at 2:29 PM  

Hi Wendy, I would love to try this. Very peppery and aromatic. Simple too. Thanks for sharing.

daphne September 4, 2014 at 10:06 PM  

I love it with garlic! I made a similar version last week when the weather is cold!

Small Kucing September 5, 2014 at 10:35 AM  

Oh...look a bit similar to our Hot pepper soup over here.

From the ingredient, i know i will love the soup, will have to go market tomorrow to get some pork ribs

Stephanie Guo September 6, 2014 at 5:17 AM  

Wow! So much garlic! I love garlic, haha. The soup seems delicious :D

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