September 23, 2006
Bak Kut Teh
No. This is not a scene from Fear Factor.
It is a plate of herbs and spices for making Bak Kut Teh, also known as Pork Rib Tea (a literal translation from the Hokkien dialect to English).
I bought this packet of herbs and spices from a Herbal Shop in Tiong Bahru Plaza, Singapore before I came over to Silicon Valley. It claims that Bak Kut Teh is “Effective in warming the body and improves vitality. This combination helps to activate a better blood circulation.”
Sounds like a great way to warm myself up as the weather starts to get chilly here in Silicon Valley.
The cooking method is very simple. Just add 300g of pork ribs, a few cloves of garlic and the whole packet of Bak Kut Teh herbs and spices into 1.5 litres of boiling water. Simmer for 1 hour using low heat. Before serving, add salt to taste.
Bak Kut Teh is best eaten with steamed white rice. (if you have been following my blog entries, you may have noticed that I like rice.)
The soup was really sweet and tasty.
Previously, I had made Bak Kut Teh using Eu Yan Sang’s Bak Kut Teh pre-mix, but it tasted a bit too herbal for my palate.
So my vote goes to this herbal shop in Tiong Bahru Plaza. I am adding to my ‘to-do’ list, a visit to this shop, on my next trip back to Singapore.
Bite This!
More recipes:
No related posts
Subscribe to feed
September 23rd, 2006 at 7:25 pm
That day, one of my Hong Kong counterpart (who came down to Singapore for business) was just complaining that the Bak Kut Teh that his colleague brought him to try wasn’t as tasty as what his mum & friends cooked back in Hong Kong…
Now with your recipe.. I know the secret.. Its in the pre-mix… I will probably refer him to your site and buy the pre-mix.. haha
September 23rd, 2006 at 10:02 pm
Hi Ellesse, the herbal shop is at the basement of Tiong Bahru Plaza, near the escalator coming up from the MRT station.
Remember to buy baby ribs. They are slightly more expensive but sweeter. Have fun!
September 30th, 2006 at 8:51 pm
Delicious rib pics !
u should try the KL version if u r here !
cheers !
September 30th, 2006 at 8:59 pm
Hi Tonixe, The KL version has clear soup ya? I like that with lots of white pepper.
February 19th, 2008 at 6:19 am
I would like to ask a question about herbal soups. I heard that each ingredient make a difference on different purposes. I’m not so familiar with chinese herbal medicine. I would like to ask what kind of herbs can I use to make a soup that can decrease ulcer and high cholerstrol and can be good for the man reproductive system. If you can help me with that I would deeply appreciate it. Please and thank-you
February 20th, 2008 at 9:26 am
Hi Hien Dinh, The best people to consult are the people selling Chinese Herbs or look for a Traditional Chinese Medicine (TCM) doctor. Good luck!