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Friday, September 19, 2014

Singapore Teochew Bak Kut Teh

Saw this post of Wendy's [Table for 2 or More] which reminds me of the pork ribs soup which I had long ago when we [my hubby and I] visited my late father in-law in JB.  I remembered he took us to a restaurant which serves very nice Teochew Bak Kut Teh, Peppery Pig Tripe Soup and Red Braised Pig Trotter.  I remembered the soup was very peppery and fragrant.
According tothe recipe, it is not a difficult soup to prepare.  The ribs are cooked to tender but do not separate from the bones.  Dip in garlic, chilli and soya sauce, hmmm... very tasty.  Good soup for a rainy night.
Recipe Source - adapted from [Table for 2 or More]  - I cooked 1/2 portion of this recipe [enough for 3]

1 kg meaty pork ribs - cut in 2" pieces
6-7 bulbs [200 gm] garlic - separated but skin intact
1 tbsp white peppercorns - good quality ones [cracked and lightly toasted]
2 litres of water
salt to taste
some light soy sauce when serving
  1. Blanch pork ribs in boiling water for 1-2 minutes.  Drain and rinse under running water to remove the scums.
  2. Bring water to boil in a pot.
  3. Put in the garlic and peppercorns, followed by the pork ribs.  Bring to boil again.
  4. Add in salt to taste, cover and reduce to medium low heat and simmer for about 1 hour or until the ribs are tender but does not drop off from the bones.
  5. Season to taste, off heat and add some light soy sauce before serving.
  6. Serve hot with white rice, garlic/chilli sauce.


Amy Baking Diary said...

Yes! My family loves this kind of Bak Kut Teh. This looks so yummy!

kitchen flavours said...

Hi Kimmy,
I love bak kut teh and any peppery soup! My favourite! Could slurp bowls of the peppery soup! Looks so delicious!

Phong Hong said...

Hi Kimmy! I saw this on Wendy's blog too. Looks pale but never underestimate the color as I know that it is flavorful.

Kimmy said...

Hi Phong Hong, I like the peppery taste of the soup. Simple and easy soup, good for rainy days.

Chan said...

Hi. Is it possible to replace the peppercorns? I can't seem to find any where I am.

Kimmy said...

Hi Chan, you can use white pepper powder, maybe 1-2 tbsp for this kind of soup. It is the peppercorns that gives the aroma and taste of this BKT.

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