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Bak Kut Teh Spice Mix

$10.50

Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.  Referring to the main ingredient in the dish, bak kut teh (Hokkien) and rou gu cha (Mandarin) translate literally to “meat bone tea”. Teochew style Bak Kut Teh is known to be clear in appearance and light in taste. As such, the Teochew variant of bak kut teh is seasoned only with garlic, soy sauce and pepper, with the soup simmered and skimmed. The result is a fine, light brown broth that is garlicky and peppery. One packet allows you to cook up to 16 servings if you follow the recipe below.

Ingredients: White Pepper, Black Pepper, Star Anise, Cinnamon, Garlic, Himalayan Pink Salt & Other Spices.

All-natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in food grade resealable spice pouch.

Net Weight 80g

        

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A Guide on How to Cook Bak Kut Teh for 4 Pax

Prepare:

1 tbsp Bak Kut Teh Spice Mix

500g pork ribs / chicken parts / lamb spareribs

1 garlic bulb

1.2L water

button mushrooms (optional)

salt / light soya sauce to taste

Directions:

1. Fill a large pot half full of water and bring it to a boil.

2. Add pork ribs and blanch for about 5mins.

3. Remove pork ribs with tongs and rinse in cold water.

4. Discard water left in the pot and rinse out the pot and fill with 1.2L of fresh water and bring it to a boil.

6. Add blanched pork ribs, Bak Kut Teh Spice Mix and bring water back up to a boil.

7. Reduce heat to low and let it simmer for 45mins.

8. Add garlic bulb and mushrooms and allow it to simmer for another 30mins.

9. Add salt or soya sauce to taste then turn off the stove.

Best served with rice while hot!

Weight 86 g

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