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Sometime late last year, we had really cool weather, which was perfect for hot soup, stews and curries!
Bak Kut Teh was one of our favourites! This peppery soup gets its name “meat bone tea” in Hokkien, which is pork ribs simmered in a peppery broth, made with herbs and spices. The word “tea” refers to the Chinese tea usually served together with the soup, as it washes down the oily feeling from this rich soup.
I have tried many ready packs of Bak Kut Teh, but none could satisfy the taste buds of the picky husband.
Until we came to this pack!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
You can easily get this pack of Bak Kut Teh spices in major supermarkets. They usually come in packs of 4. Most of the time, I use 1 pack for 2 adults.
>> MORE SOUP RECIPES:
There is also a simple recipe at the back of this pack, but I prefer adding some crushed peppercorns for a more peppery taste. Also, don’t forget your garlic! You don’t need to peel the garlic, just separate the cloves and place them into the pot to cook.
- 1 pack bak kut teh spices
- 1.5 L water
- 450 g pork ribs blanched
- 1 pack Chinese pork balls
- 1 bulb of garlic about 12-14 cloves
- 1/2 tbsp white pepper corns smashed
Bring the 1.5L water to a boil over medium-high heat. Add in the bak kut teh spices, blanched prime ribs, garlic and pepper corns.
Let the soup come to a rolling boil for about 20 mins before turning down the heat to a simmer. Cook the soup for about 2-3 hours.
Add in the pork balls just 5 mins before turning off the heat. Serve hot, with cut chili padi in dark soy sauce.
Blanch the prime ribs before hand, in a small pot of boiling water, for about 5-10 mins. Rinse off any scum clinging to the ribs before adding to the main soup pot.