Bak Kut Teh | Singapore Style Bak Kut Teh | Teochew Bak Kut Teh | Nael Onion

Bak Kut teh is a popular Chinese soup and often served together with with Chinese Tea, a bowl of rice, youtiao or Chinese fried doughnuts.
There are two versions of bak kut teh (as far i know), Singapore Teochew style and Klang Valley of Malaysia Style.
Flavourful peppery and garlicky of tender pork ribs soup known as Singapore Teochew Bak Kut Teh. Malaysia Bak kut teh is cooked in soy sauce with a lot of dried (medicinal) herbs. Bak kut teh traditionally eaten as a breakfast. In this video, i would like to share Teochew Singapore style bak kut teh. Let's get started.

00:00 Intro
00:22 Preparing the herbs
02:08 Preparing the pork ribs
02:52 Cooking Bak kut teh
04:52 Dipping Sauce

Ingredients
1 kg of pork ribs
1.5 ltr of pork stock
3 tbsp of white peppercorns
1 and half bulb of garlic
1 Star annise
5 gr of cinnamon
Salt to taste
1 tbsp of mushroom stock powder
1 ltr of water
Tea bag

Dipping Sauce
2 tbsp of soy sauce
2 tbsp of sweet soy sauce
1 tsp of calamansi or lime juice
1 clove of finely minced garlic
1-2 finely chopped bird's eye chilies

For the tutorial please check my video
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Thank you so much

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[ENGLISH]
Bak Kut Teh | Singapore Style Bak Kut Teh | Teochew Bak Kut Teh | Nael Onion
Ingredients
1 kg bakut
1.5 liter Kaldu babi
1 sdm Kaldu jamur bubuk
3 sdm Lada putih butir
20 butir bawang putih
1 buah bunga lawang
5 gr kayu manis
Garam secukupnya
1 liter Air
Kantong teh

Cocolan
2 sdm Kecap asin
2 sdm Kecap manis
1 sdt air jeruk calamansi atau lime
1 siung bawang putih cincang
1-2 buah Cabe rawit merah

Untuk cara membuatnya silakan cek di video.
Please like, subscribe and share.
Thank you so much

Follow my social media
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#bakkutteh
#singaporebakkutteh
#teochewbakkutteh
#SingaporeBakKutTehIngredients
#naelonion

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