Quick and Easy to Cook Bak Kut Teh

I’m in the mood to blog today so I will share another Singaporean dishes that we recreated at home using the spices that my husband bought two years ago during his business trip in Singapore. Bak Kut Teh is a pork rib dish cooked in herbal and spices infused broth including garlic, fennel seeds, dong quai, cloves, cinnamon, and star anise. 

I haven’t tried this dish abroad but my husband always orders Bak Kut Teh whenever he is in Malaysia or Singapore. So thanks to him, I was able to try this food in the comfort of our home. He bought two kinds of Bak Kut Teh, one is Singlong and the other one is New Moon. Hindi ko natikman yung Singlong brand because as far as I can remember, binigay niya yun sa in-laws ko. My husband is the one who cooked the dish so I have limited pictures but this is the recipe at the back of the box. 

How to Cook Bak Kut Teh Spices Traditional 

Preparation: 

1 sachet of New Moon Premium Bak Kut Teh Spices Traditional 30g 

1kg of pork ribs, blanched (or any other meat of choice) 

12 cloves (1 bulb) of garlic, lightly crushed 

1800ml of water 

1. Bring to a boil. 

2. Place New Moon Premium Bak Kut Teh sachet and garlic into the pot and simmer for 15 minutes over medium heat. 

3. Add pork ribs and cook for another 45 minutes, stirring occasionally. Remove sachet. Serve hot. 

Tip: For more peppery flavor, open the filter bag and empty the contents into the boiling water together with garlic. Use a sieve to strain the content if a clear soup is preferred. 

This is a very simple dish parang nilaga na walang sahog pero nasa soup kasi yung lasa. At first I did not appreciate this but when my husband cooked this again. Nagustuhan ko na rin siya. Actually, I’m craving for this dish but when I checked online, parang doble na yung presyo so I am still looking for an affordable seller here in the Philippines.

Read: Hainanese Chicken Rice

Singaporean Chili Crab