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RECIPE: Bak Kut Teh

I've fallen in-love with bak kut teh ever since I've tasted it during a trip to Kuala Lumpur, Malaysia. It was prepared by an 'uncle' who's been cooking bak kut teh for decades. A lot of locals were lining-up and leaving his stall with a steaming bowl of pork bone soup so I had a go, and it was not love-at-first-sip! You should read about it here ---> Bak Kut Teh at Lot 10 Hutong

Then I discovered a different version of bak kut teh, this one has a more lighter taste versus the savory one in Kuala Lumpur. This time around, my bak kut teh discovery is in Singapore, and in a hawker place somewhere in Geylang. 

And because of the pandemic, I've taught myself how to prepare my favorite bak kut teh. It was a trial-and-error, but the memory of that yummy bak kut teh serves as my inspiration until I nailed it OR rather, created my own version. 


500g Pork Ribs
2 Whole Garlic
1-2 Tbsp Crushed Peppercorns
Salt to taste (or Fish Sauce)
Chili Flakes or Crushed Red Chilis (optional) 

How to prepare:

1. Boil the pork ribs in a large pot.
2. Cut the tips of the garlic (check photo for reference) and add to the boiling pork ribs.
3. Add the peppercorns, salt or fish sauce, and chili flakes/ red chilis.
4. Serve hot. 

*** I used Esguerra Farms Soup Pack in this recipe because I don't have pork ribs at home. 

PS. Roti Shop has bak kut teh on their menu so that you'll have an idea on what it tastes like.


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