Bak Kut Teh Mee Sua - an easy take on a timeless dish

Bak Kut Teh Mee Sua - an easy take on a timeless dish

 
Singapore Teochew Bak Kut Teh is a version of pork ribs tea with a clear garlicky and peppery broth. This dish that is easy to prepare and only requires a few ingredients. It's even easier when you use a spice packet.
 
The recommended ratio on the packaging is 1800ml of water to 1 spice packet. As my family loves our Bak Kut Teh thick and spicy, this recipe (2000ml to 2 spice packet) may seem "gao" (concentrated)! So remember to adjust according to your preferred level of spiciness.
 
In this recipe, the only cooking skill you need to prepare this dish essentially is the ability to boil water. So read on to find out what else you need to prepare this awesome tasting (and looking) dish.
 

Ingredients

  1. 900g Sheng Ji Fresh Prime Ribs (choose your favourite cut)
  2. 2 x Song Fa Bak Kut Teh Spices Pack
  3. 35 cloves Chia's Vegetables Thai Old Garlics
  4. 1 tsp White Pepper
  5. 1 tsp Soy Sauce
  6. 1 tsp Dark Soy Sauce
  7. 10g Rock Sugar (Optional)
  8. 2000ml Water
  9. 200g Xiao Bai Cai(200g)
  10. 3 x Mee Sua (replace with your favourite noodle)
  11. 10g Coriander(Optional)
  12. 10g Red Chilli (Optional)
  13. Cooking Oil

Song Fa Bak Kut Teh soup bases with Bak Kut Teh ingredients
 
Xiao Bai Cai
 

Step-by-step Recipe

1. Blanch pork rib for 5 minutes with boiling water to remove scums
 
 
2. Rinse the blanched pork rib to remove any impurities
 
3. In a pot, add 2000ml water, rock sugar, white pepper, garlic, spice pack and bring it to a boil.
 
4. Add pork ribs and simmer over medium low heat for 2 hours
 
 
5. In another pot, bring some water to boil
 
6. Add mee sua and cook till soften for approximately 3 minutes
 
7. Drain cooked mee sua and place into a bowl
 
8. Add pork rib and BKT broth to mee sua
 
9. Garnish with some coriander to serve
 
Now for the kicker - Oyster Sauce Xiao Bai Cai to complete your meal.
 
10. In a wok, bring some water to a boil, add a tsp of salt and few drops of cooking oil
 
11. Toss in Xiao Bai Cai and blanch for one minute
 
12. Drain and plate, pour some oysters sauce and sprinkle some fried garlic to serve
 
 
Now Viola - Never have to break the law for Bak Kut Teh again!
 
 
About the chef - Lincoln Chia
 
 
A filmmaker by profession, Lincoln takes his eye for beauty to his cooking. He shares his passion by delighting his friends with recipes and photos of his culinary creation. He hopes to inspire people to start cooking and discover the joys and taste of fresh ingredients from our local wet markets.