Bak kut teh recipe

Bak Kut Teh (Pork Ribs Tea) is a Chinese herbal soup with dong gui known for its warming properties. Perfect for the colder months.

‘Bak Kut Teh’ which literally means meat bone tea is an amazing broth based dish with a strong herbal taste. It is cooked using pork and multiple Chinese herbs. This recipe is the Hokkien version of Bak Kut Teh which is popular in Klang, Malaysia.

The fragrance of this spice combination with pork ribs will instantly transport you around the world to Southeast Asia and onto the ground in Singapore.

What version of Bak Kut Teh do you prefer – soup or dry? Herbal or peppery? My family loves them all. In Malaysia, the herbal ones are more popular whereas Singapore’s Bak Kut Teh is usually pepper…

Best bak kut teh in Singapore Bak kut teh literally translates to “pork bone tea”, but you won’t find any tea in this soup dish. Instead, its broth is made with pork ribs, herbs, and spices, while actual tea is enjoyed alongside bak kut teh to cut through the heaviness of the meat. There are so many different versions of the dish to explore. While I grew up eating the peppery, Teochew-style bak kut teh, I've also come to enjoy the Hokkien style, which tastes more herbaceous. There’s even dry…

Originating in Klang, just outside Kuala Lumpur in Malaysia, bak kut teh means ‘pork bone tea’. It’s basically pork ribs and other cuts in a rich and complex broth of […]

Learn how to make bak kut teh, a pork-rib soup from Singapore that's often eaten for breakfast, from a place that's been making it since the 1970s.

A quick and easy Klang Bak Kut Teh recipe by Singapore home cook food blogger.

Singaporean Bak Kut Teh is a clear peppery soup made by simmering pork ribs with white pepper and garlic. This easy homemade recipe requires few ingredients and it is definitely satisfying.

Meaty pork with bones in herbal broth, also known as “bak kut teh (BKT)” in the Hokkien language, is a popular dish that originates from Klang. Based on an article published recently by…