🇸🇬 Singapore recipe
Bak Kut Teh
Singapore-style Bak Kut Teh is a peppery, garlicky pork rib soup that differs from its Malaysian counterpart by favoring white pepper and garlic over dark herbal notes. Meaty pork ribs are simmered for hours in a broth heavy with cracked white peppercorns and whole heads of garlic until the meat is supremely tender and the soup is deeply savory. It is traditionally served with steamed rice, fried dough sticks, and strong Chinese tea.
Prep20 mins
Cook2 hrs
Serves4
Difficultymedium
Ingredients
- 1kg meaty pork ribs, cut into individual rib pieces
- 2 whole heads of garlic, top sliced off to expose cloves
- 3 tablespoons whole white peppercorns, coarsely cracked
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
- 4 dried shiitake mushrooms, soaked and halved
- 200g firm tofu puffs
- 1 bunch kangkong (water spinach) or lettuce, washed
- 2 litres water
- Fried dough sticks (you tiao), sliced, for serving
- Steamed white rice for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 24 g
