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Saturday, May 25, 2013

Homecooked Food Weekend: Bak Kut Teh (肉骨茶)

After I came back from Taiwan, I had a sudden craving for Bak Kut Teh.

I decided to cook just that for my family.

There are 2 types of Bak Kut Teh – the herbal one and the pepper one. I much prefer the peppery version which yields a peppery, garlic taste and clear soup. I did a bit of research online and decided on the ILC Trading brand.


I got 800 grams of pork ribs (I specifically asked for the type of pork ribs for Bak Kut Teh) and it was barely enough for 5 adults (3 big ribs per pax only). I also used 2 packs of ILC prepacked bak kut teh base.

I added in my favorite ingredients - tau pok puffs, fried bean curd skin, golden mushrooms. You can also add chinese mushrooms, button mushrooms, pork small intestines and almost anything you personally like in your own BKT soup. :)

Ta-daa! Here was my BKT with youtiao and otah as sides.


Note: The soup was tasty enough but not as peppery as I liked it to be. If you have any recommendations of yummy peppery BKT packs, do leave a comment!

1 comment:

Dianaruth Guo said...

Wow Jerb. What a spread.
I am a A1 bak ku teh fan ;D
I like it peppery too, so I usually top up with white pepper(seeds).