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Bak Kut Teh

Name: Bak Kut Teh
Cuisine: Singaporean
Ingredients: 500 grams pork ribs; 8 cloves garlic cloves; 6 pieces dried shiitake mushrooms; 10 grams angelica root (dong quai); 2 sticks cinnamon sticks; 3 pieces star anise; 4 pieces cloves; to taste salt; 2 tablespoons soy sauce; 2 liters water

Bak Kut Teh is a hearty pork rib soup simmered with a complex blend of Chinese herbs and spices, known for its rich, aromatic broth. This dish holds a special place in Singaporean cuisine as a comforting meal often enjoyed during breakfast or lunch, symbolizing the culinary fusion of traditional Chinese medicine and local flavors.

10 ingredients

herbalsavoryaromaticumami

Culinary DNA Preview

Han Chinese90%

Indigenous10%

Ingredients

pork ribs
500 grams
garlic cloves
8 cloves
dried shiitake mushrooms
6 pieces
angelica root (dong quai)
10 grams
cinnamon sticks
2 sticks
star anise
3 pieces
cloves
4 pieces
salt
to taste
soy sauce
2 tablespoons
water
2 liters

Method

Steps not available

Origin Story

Originating from the Chinese immigrant community in Singapore, Bak Kut Teh was developed as a nourishing dish for laborers, combining medicinal herbs with pork ribs to create a restorative and flavorful soup.

Culinary DNA

Ingredient ancestry breakdown

Han Chinese90%

ingredients+techniques

Indigenous10%

ingredient_origin

Techniques

blanching simmering herbal infusion

Stories about this dish

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