![\"Bak](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Bak-Kut-Teh-Portrait-3x2W-1.jpg\")
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Bak Kut Teh is one of the very popular dishes that people must try when they come to Singapore (Malaysia also has its own version, of course!).<\/p>\n
The name is\u00a0literally translated as ‘Meat Bone Tea’, but the name is rather misleading because Bak Kut Teh\u00a0does not actually contain\u00a0any tea<\/strong>\u00a0at all, it is actually a soup!\u00a0Perhaps it’s the soup’s color that resembles tea or because ‘tie guan yin’\u00a0or\u00a0‘Ooloong’ tea is often served with Bak Kut Teh, which gave rise to\u00a0that\u00a0name.<\/p>\n There are a few different versions of Bak Kut Teh. The Hokkien style soup, which is\u00a0similiar to the Klang style, is dark in color, thicker and\u00a0more herbal, whereas the Teochew style is\u00a0a clear and peppery soup<\/strong>\u00a0 which is what I’m going to share with you today.<\/p>\n It is best to use fresh pork ribs with a bit of fat a<\/strong>round it, so the ribs\u00a0will be nice and tender after cooking. I mentioned before that I prefer to buy Indonesian Pork. I find that it is more tender and sweeter than others.<\/p>\n For our halal friends, you can still enjoy this dish by replacing the pork ribs with chicken thighs<\/strong> (Chick Kut Teh) but the cooking time should be shortened to about 40 minutes, as chicken requires less time to cook.<\/p>\n The garlic you use for the soup base is also very important – always buy the old garlic<\/strong> that is sold as loose individual cloves, not the young garlic that is sold as a whole bulb, which may\u00a0look more\u00a0presentable but is much less flavourful!<\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n![\"Bowl](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Bak-Kut-Teh-1x1-2W-1.jpg\")
<\/p>\nTRICK OF THE TRADE<\/span><\/h1>\n
![\"Bowl](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Bak-Kut-Teh-1x1-3W-1.jpg\")
<\/p>\nWHAT I LOVE ABOUT THIS DISH<\/strong><\/span><\/h1>\n
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HOW TO MAKE BAK KUT TEH?\u00a0<\/span><\/h1>\n
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MARKETING TIPS<\/span><\/h1>\n
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COOKING TIPS<\/span><\/h1>\n
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HOW TO CHOOSE PORK RIBS<\/span><\/h1>\n
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DIETARY MODIFICATIONS<\/span><\/h1>\n
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TRIED THIS RECIPE?\u00a0<\/span><\/strong><\/h1>\n
![\"Bak](\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/04\/Bak-Kut-Teh-1x1-1-W-1-150x150.jpg?v=1592144607\")
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