Bak Kut Teh- Serves 6
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There are a few different versions of Bak Kut Teh. The Hokkien style soup, which is similiar to the Klang style, is dark in color, thicker and more herbal, whereas Teochew style is a clear, peppery soup and makes a wholesome and delicious broth, which is what I’m going to share with you today.
The first step here is to always blanche your pork ribs prior to cooking, to get rid of any impurities and the unpleasant smell.
The garlic you use for the soup base is very important – always use old garlic that is sold in large individual cloves in bags, and not young garlic that is sold as a whole bulb; young garlic is way less flavorful. Add garlic after your meat is almost cooked so as to retain its texture.
Toasting black and white peppercorns is also important as it helps release oils from the two spices, making them more fragrant. Serve hot Bak Kut Teh with crispy you tiao (deep-fried dough sticks), which are easily available in Singapore hawker centers at soy milk stalls.
Our quick and easy tutorial on Instagram
Ingredients for Bak Kut Teh1 kg pork ribs, with marbling
1.8 L water 1 1/2 teaspoons salt 1/2 teaspoon dark soy sauce 2 tablespoons light soy sauce 12 cloves old garlic Whole Spices:
2 star anise 10 cloves 2-inch stick cinnamon 2-3 teaspoons whole white peppercorns 1 teaspoon whole black peppercorns soup bag, for holding spices Sauce and Garnish:
4 large red chilies 5 tablespoons dark soy sauce 3 tablespoons light soy sauce 2 red chili padi, sliced - for garnish 4 sticks You Tiao, store-bought |
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