Bak Kut Teh--meaning pork ribs soup--is a popular dish in Southeast Asia. There are two different soup bases from Malaysia & Singapore. The Malaysian style bak kut teh has a herbal soup base, while the Singaporean style has a white pepper powder soup base. They are both delicious on its own. This recipe is for the Malaysian style herbal pork ribs soup.
Ingredients 1.5kg pork ribs
200g tofu puffs
1 packet bak kut teh soup herbs*
6 cloves garlic
2 tablespoons oyster sauce
2 tablespoons soy sauce
salt, to taste
steamed jasmine rice, to serve
iceberg lettuce, to serve
red chili in soy sauce, to serve
In a large stockpot, bring 2800ml of water to the boil.
Add in the garlic, oyster sauce, soy sauce and pork ribs.
Cover and cook for 15 minutes.
Turn the heat down. Add in the tofu puffs. Cover and simmer for 1 hour or until the pork ribs are tender.
Spoon to a bowl and serve with steamed jasmine rice, iceberg lettuces and red chili in soy sauce.
Bak Kut Teh Soup Herbs can be found in Asian Grocery.