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Bak Kut Teh (Pork Ribs Tea)
Bak Kut Teh (Pork Ribs Tea)

Before you jump to Bak Kut Teh (Pork Ribs Tea) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a lot of things that factor into getting healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do a great deal to enable you to get healthy and lose pounds. Being intelligent when you choose your food and routines is where it begins. A suitable amount of physical activity each day is also critical. The numbers on the scale aren’t the only indicator of your health levels. You need to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to bak kut teh (pork ribs tea) recipe. You can cook bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Bak Kut Teh (Pork Ribs Tea):
  1. Take Pork Soup Bone (Sin Guat)
  2. You need Pork Ribs (Pai Guat)
  3. Use Pork Shoulder (Jue Jiang)
  4. Get Pork Throttle (Jue Shaou)
  5. You need Chinese Herbs
  6. You need Sun Kee Ready Pack BKT
  7. Prepare Anglica Sinensis (Dong Guai)
  8. Get Solomons Seal (Yuk Juk)
  9. Use Codonopsis Root (Dong Sum)
  10. Take Rehmannia (Suk Dai)
  11. Prepare Star Anise
  12. Get Cloves
  13. You need Stick Cinnamon
  14. Use Fennel Seeds
  15. You need Black Dates
  16. Take Wolfberries
  17. Take Licorice Root (Kum Chou)
  18. Provide Ingredients
  19. Use 3 Bulbs Smoke Garlic
  20. You need 3 Bulbs Normal Garlic
  21. Prepare 2 pcs thumb sized Ginger
  22. Use Seasoning
  23. Provide 6 tbsp soy sauce
  24. You need 3 tsp rock salt
  25. Take 1 1/2 tsp crystal sugar
Steps to make Bak Kut Teh (Pork Ribs Tea):
  1. Bak Kut Teh herbs can be purchased from local Chinese herbal shop or super market. These herbs now comes with different brands. We mix a packet of ready made packet of mixed herbs in a sachet and picked some herbs from a local herbal shop for this. Some herbs make the soup black in color while some in light brown. Teo Chew BKT will be very light grey.
  2. Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside.
  3. Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes.
  4. Put in the rest of the pork meat, garlic and ginger into the pot and boil for another 20 minutes. Add in salt and soy sauce and boil for another 10 minutes.
  5. Turn off fire. Let the pot cool down and keep in the fridge overnight. Alternatively if you have a keep warm thermos pot you can keep in there. This overnight process will marinate the herbal soup and seasoning into the meat.
  6. After overnight, boil the pot. When the pot is hot, add in sugar. Adjust to taste. The soup should taste little salty and sweet. Let it simmer in slow cook for 3 hours and serve. You can add in other optional items such as tofu pok, emoki mushroom or vege. Goes well with white rice and soy sauce with garlic and chili padi.

However, there is no tea in the soup. Instead, oolong tea is often served on the side with the dish to counterbalance the meatiness and richness of the soup. There are different versions of bak kut teh. The Singaporean version of the soup is made with meaty pork ribs, a lot of. The fall-off-the-bone pork ribs make for easy eating!

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