What is so special about bak kut teh?
Bak kut teh is the ultimate comfort food in Singapore, with hearty broth sporting thick cuts of meat, especially comforting in rainy weather. This dish literally translates to ‘pork bone tea’, but you won’t find any tea in this pork-laden soup.
Is bak kut teh fattening?
Bak kut teh is best kept to a once a while indulgence of Singaporean street foods because it’s high in saturated fat (it has 25g fat, 10g of it is saturated fat. That’s 2 tsp saturated fat!), and contains 70% of your entire day’s salt allowance!
What is bakut?
The name literally translates from the Hokkien dialect as “meat bone tea”, and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours.
What is the origin of bak kut teh?
Bak kut teh is believed to have originated from China’s Fujian province. The introduction of the dish to Singapore and Malaysia is attributed to Hokkien immigrants who moved to this region in the 19th century.
Is Herbal bak kut teh Heaty?
Bak Kut Teh While sweat-inducing soups like bak kut teh can in the long run have cooling properties, know that if you’re fully decked out and your sweat can’t evaporate, there is not much cooling to be done at all. Likewise, drinking it under the balmy spotlight is not advised.
What are the bak kut teh spices?
The pork and the ribs treated this way will yield a clear soup.
- Blanch the pork belly and ribs.
- Spices for Bak Kut Teh: garlic, star anise, white peppercorn and cinnamon.
- Choice of mushrooms: Chinese dried mushroom, enoki mushroom, and button mushroom.
- The Chinese medicianl herbs in the recipe (English and Chinese name)
How make Bak Kut Teh A1?
- Rinse meat.
- When water is boiled, put in meat and A1 Soup Spices and use medium heat to cook for 30 minutes. Add in soya sauce, oyster sauce, MSG and salt until meat is fully cooked.
- Add pepper before serving.
How does bak kut teh represent Singapore?
Decidedly fragrant and undeniably gratifying especially when savoured on a cold rainy day, bak kut teh (which literally means “meat bone tea” in the Hokkien dialect) has been a signature local dish in Singapore and Malaysia since, well, forever.