Sundaland Recipes

Bak Kut Teh is a hearty and aromatic pork rib soup that is believed to have originated in Malaysia and Singapore. The name ″Bak Kut Teh″ means ″meat bone tea″ in Hokkien dialect, referring to the pork ribs used in the dish and the tea that is often served alongside it.

Bak Kut Teh at Sundaland Team Kitchen

The dish is typically made by simmering pork ribs in a flavorful broth of herbs and spices, such as cinnamon, star anise, and garlic. The soup is often served with rice, fried dough fritters, and other side dishes, and it is a beloved comfort food in Singapore and Malaysia.

While there are many variations of Bak Kut Teh, the most famous and iconic version is Song Fa Bak Kut Teh, which is a family-owned restaurant chain that has been serving the dish for over 50 years. The recipe for Song Fa Bak Kut Teh is a closely guarded secret, and it is known for its rich and aromatic broth and tender, succulent pork ribs.

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By Sundaland Recipes Team
Author: Fanny Sansiro

Prep Time: Circa 15 Minutes
Cook Time: Circa 01 Hour
Category: Dinner
Origin: Singapore, Malaysian
Serving: 4 Medium Bowl
Tags: Pork, Soup, Light
Suitable: GlutenFreeDiet
Rating: 5  

Nutrition facts: 290 calories,  190 grams fat

In short, Bak Kut Teh is a mouthwatering and satisfying dish that is beloved by many in Singapore and Malaysia.  We share with you a recipe for Bak Kut Teh that you can try at home. This recipe is a simplified version that uses readily available ingredients and can be prepared in a shorter amount of time than the traditional recipe.

Ingredients:

• 1 kg pork ribs
• 6 cloves garlic, peeled and smashed
• 6 dried shiitake mushrooms, soaked and sliced
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rock sugar
• 1 teaspoon white pepper
• 6 cups water
• Salt to taste
• Chopped scallions and fried garlic for garnish

Instructions:

1. In a large pot, bring 6 cups of water to a boil.
2. Add the pork ribs, garlic, and shiitake mushrooms to the pot.
3. Add the soy sauce, dark soy sauce, oyster sauce, rock sugar, and white pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours until the meat is tender and falls off the bone.
5. Season with salt to taste.
6. Garnish with chopped scallions and fried garlic before serving.