I remember hubby and I braving heavy rain to eat Bak Kut Teh (肉骨茶) at Havelock Road when I was heavily pregnant because I had cravings. lol.
Well, I always feel that it’s best to eat bak kut teh on a rainy day – it always enriches the whole experience of eating it (sheer bliss!) and it certainly can be said to be one of the perfect comfort foods on those occasions.
Unfortunately, when I cooked bak kut teh that day, it was sweltering hot despite the many prayers for rain that day. Lol.
There are two major types of bak kut teh – the light-coloured peppery one and the dark brown sweet/ herbal version. From a television programme I watched when I was pregnant (something about searching the source of particular dishes), I discovered that the peppery one which I’m so in love with is the Teochew version and the sweet one is Hokkien.
I always knew I’m Teochew through and through 😛
Bak Kut Teh (肉骨茶)
- 600-800g pork ribs (小排骨)
- 1.5L water
- 10 cloves garlic (with their skins) - rinse
- 3 thin slices of dang gui, rinse
- a few drips of dark soy sauce
- 1 packet bak kut teh spice (as seen above)
- Blanch pork ribs.
- Add all the ingredients to a pot and bring the water to a boil.
- Simmer for almost an hour or less, depending on your preference (the longer you cook, the more peppery it becomes).
- Serve (with cut chilli padi and dark soy sauce - optional).