Singaporean Bak Kut Teh (Pork Ribs Broth)
Directly translating to “meat bone tea” in Hokkien, this dish is a common breakfast and lunch food in Singapore and Malaysia. It is traditionally served with a soy chilli dipping sauce and youtiao (fried flour dough sticks).
This peppery heartwarming broth will nourish your body and soul!
Singaporean Bak Kut Teh (Pork Ribs Broth)
Directly translating to “meat bone tea” in Hokkien, this dish is a common breakfast and lunch food in Singapore and Malaysia. It is traditionally served with a soy chilli dipping sauce and youtiao (fried flour dough sticks).
This peppery heartwarming broth will nourish your body and soul!
Open in Cookpad AppSteps
- 1
Spices mainly include white pepper, star anise, cinnamon, cloves, dong quai, fennel seeds and garlic. Bak kut teh spice mixes are commonly sold in sachets.
- 2
Bring a pot of water to a boil and blanch the ribs for 5 minutes. This is to get rid of the impurities.
- 3
Drain and wash the ribs. In the meantime, rinse the pot and bring 1800ml of water to a boil.
- 4
Add the garlic cloves and the spice mix sachets and simmer for 15 mins.
- 5
Add the pork ribs and 1 tsp each of light and dark soy sauce. Simmer for another 45 minutes.
- 6
In the meantime, remove the shiitake stems and roughly chop them. Quarter the shiitake caps.
- 7
Add the mushrooms in the final 10 minutes of the broth.
- 8
To make the dipping sauce, add chopped chilli padi to the soy sauce.
- 9
Serve the broth with rice, youtiao or other side dishes, such as this quick stir-fry bok choy I made. Garnish with coriander. Enjoy!
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