Bak Kut Teh ( Pork Ribs Soup)

Bak Kut Teh ( Pork Ribs Soup)
Pronunciation: bah-kut-tĂȘ

Literally translated, Bak Kut Teh refers to 'meat bone tea'. A generous amount of pork ribs and a variety of herbs and spices are simmered together for hours to create this flavourful broth. The Teochew version of this dish has a clear soup base and uses more pepper whereas the soup of the Hokkien version is dark due to the soy sauce added. Ingredients present in both variants include star anise, cinnamon, garlic, angelica sinensis and fennel seeds. Dip pieces of youtiao (fried dough) into this soup dish to eat it like a Singaporean!

Chinese tea is typically served with this dish to flush down the fats in the dish. Hence, the 'tea' in 'meat bone tea'.


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