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bak kut teh (singaporean style)
i tested over 12 different types of spice packs and used to make this every week haha. so easy, hearty, delicious but probs needs a vegetable side dish
ingredients:
- produce: so much garlic. whatever you think is a lot, double it. this is at least 3-5 heads/bulbs for me LOL. EXCESS.
- protein: pork ribs. i made BKT whenever they went on sale - back/side ribs all work. you’ll need quite a bit, i usually use an entire rack (less than $10 cad which is frankly insane)
- misc: BKT is best served with rice or misua (thin flour-based asian noodle)
- spices: bak kut teh spice packet. i’ve tried a dozen. standout ones: song fa (singapore style), founder (singapore style), seah’s (more malaysia than singapore imo). i LOVE malaysia style BKT more than singapore. it is just so much more deeper and herb-focused. but the white pepper creaminess of singapore is awesome too.
- toppings: green onions
directions:
- this recipe mostly in the spice pack. i blanch/wash my ribs veryyy briefly just to skim away impurities etc, no more than a 5 min boil really
- then i eyeball a good amount of water and throw the ribs back in with the garlic
- i usually just throw the spice pack in at the beginning despite spice packs saying to only use it for the last 30 mins
- i simmer for 2-3 hours until the ribs slide off the bone
- serve with rice/noodles, garnish with green onions, and its yum
here are pics from my other iterations of this recipe!
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