Menu
Points

Herbal 'Bak Kut Teh'

Herbal 'Bak Kut Teh'

Bak Kut Teh, which literally translates to “meat bone tea”, is much more than its name suggests. Consisting of prime pork ribs simmered in a delightful broth of herbs and spices, this herbal dish is perfect for any occasion.

...

Ingredients

−
+

Pork Ribs

Soup Base

  • Old Garlic, whole clove 80.0 g
  • Knorr Basic Stock Reduction 820g 50.0 g
  • Rock Sugar 10.0 g
  • Dang Gui/ Angelica Sinensis 20.0 g
  • Huang qi/ Astragalus Propinquus 10.0 g
  • Chuan Xiong (Ligusticum Wallichii) 20.0 g
  • Gan Cao (Glycyrrhiza Uralensis) 20.0 g
  • Dang Shen/ Codonopsis Pilosula 20.0 g
  • Bai hu Jiao/ White Peppercorn 10.0 g
  • Yuzhu/ Polygonatum Odoratum 20.0 g
  • Star Anise/ Illicium Verum 2.0 g
  • Gui Pi/ Cinnamomum Cassia 6.0 g
  • Dark Soya Sauce 40.0 ml
  • Water 3200.0 ml

Before Serving

  • Jasmine Rice, cooked 1000.0 g
  • Chilli, sliced 50.0 g
  • Coriander Leaves 50.0 g
  • Wolfberries, soaked 10.0 g
  • Dark Soya Sauce 200.0 ml

Bak Kut Teh, which literally translates to “meat bone tea”, is much more than its name suggests. Consisting of prime pork ribs simmered in a delightful broth of herbs and spices, this herbal dish is perfect for any occasion.

...

Preparation

  1. Pork Ribs

    • Marinate pork ribs with Chicken Seasoning Powder overnight.
    • Bring water to boil, blanch pork ribs and rinse them under running water.
    • Pat dry and set aside.

  2. Soup Base

    • Bring water to boil and add in all the Chinese herbs.
    • Simmer for 40 mins.
    • Add in pork ribs and old garlic into stock and simmer for another 30 mins.
    • Season the broth with Basic Stock Reduction, rock sugar and dark soya sauce.

  3. Before Serving

    • Heat up broth and transfer it onto serving bowl.
    • Transfer dark soya sauce and chilli into condiment bowl.
    • Serve with rice.
    • Garnish it with coriander leaves.
    • Ready to serve.
Menu