Singapore Bak Kut Teh
If you are dying for an excellent late-night supper, Singaporean Style? Simply ask any Chinese driver on the night shift where he goes for Bak Kut Teh!
How did such a simple dish come about? According to legends, the story goes that a gentleman from Quanzhou, China passed this secret recipe to a friend who came to Singapore, where it has being modified over time. Others claimed that it is an authentic Singaporean creation by the Fujian people who came over to Singapore. Regardless of its origins, Bak Kut Teh is defintely one of the favourite of many people.
Simple but intensely flavored, it consists of prok ribs and other cuts simmered slowly in stock until tender, with herbs, garlic cloves and judicious seasoning. Essential accompaniments include white rice, yu tiao (Chinese fried dough fritters), sliced red chillies in soy sauce, and a pot of Chinese Tea. Bak kut Teh Stalls usually serve other pork dishes, such as braised pork knuckle.
Different dialect groups make slightly different versions of bak kut teh; for instance, the Teochews prefer a clear, aromatic broth that sings with garlic and white pepper, whereas the Hokkeins cook up a dark broth redolent of Chinese herbs believed to boost the immune system and improve health. It is said that early Chinese migrant workers who couldn't afford the expensive medical tonics relied instead on bak kut teh to stay healthy. Now that is a rousing endorsement.
Recommended
333 Bak Kut Teh
325 Balestier Road
Founder Rou Gu Cha
347 Balestier Road
Ng Ah Sio Pork Ribs Eating House
208 Rangoon Road
Outram Park Yah Hua Rou Gu Cha
#01-05/07, PSA Tanjong Pagar Complex, 7 Keppel Road
Sim Heng Claypot Bak Koot Teh
439 Joo Chiat Road (24 hours coffeeshop)
Yong Bak Kut Teh
219 River Valley Road
Recipe
Ingredients
Spices tied in a cloth square:
I cinnamon stick
4-5 cloves
1 tsp white peppercorns
1 tbs kei chee (dried hawthorn berries)
2 whole star anises
500g (1 lb) meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs black soya sauce
6-7 cups of water
1 tbs salt
1-2 heads iceberg lettuce, washed and separated
Chili
Method
Place ribs, spice packet and the garlic in a pot. Add water to cover and bring to the boil. Skim off the meat scum as it rises. Add soya sauce and salt. Reduce heat to simmering and cook till ribs are tender. Place a few lettuce leaves in the bowl before dishing out the ribs and soup. Serve with white rice and sliced red chilli in dark soya sauce on the side.
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