Food & How To: Bak Kut Teh (Singaporean)

Looking at today’s recipe, one just can’t help but be amazed — hey, the earth is just so rich in plants, herbs, spices and all that we could make more than a handful of health tonics such as the Bak Kut Teh, a Malaysian and Singaporean favorite that you’d surely fall for..

Hmm… and just like many who learned of Bak Kut Teh’s  meaning as ‘pork rib tea’, most are actually caught in confusion. Yup, what does pork rib tea exactly have to do with each other?

Know what, we got an idea. It’s a ‘herbal soup dish’, right? So, this is why there’s tea (as the soup is the secret to this dish) in its name plus the pork rib is simply one of the main ingredients in it, that’s why. Hah! And the tea thing.. it just washes out whatever fat there is.

Anyway, remember the tips? While the key is in the packet, the preparation of the pork should be neat — no blood on the ribs and boil ‘sufficiently’ as reboiling would only affect the pork’s flavor.

Again, don’t be surprised though if the ‘packet’ was just thrown into the boiling water without ‘stripping’ it — that’s why it’s tea! Enjoy!


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