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.
2 Whole Garlic
1-2 Tbsp Crushed Peppercorns
Salt to taste (or Fish Sauce)
Chili Flakes or Crushed Red Chilis (optional)
How to prepare:
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.