Bak Kut Teh
I like having Bak Kut Teh (the literal translation is Meat Bone Tea) on cold, rainy days. It’s not really a tea but a soup. Hot, peppery, spicy and aromatic… B doesn’t like bones on his meat; so this will mostly be a Bak Bak Teh… I will cut down on the prime ribs and add in more lean meat, meatballs and tau pok.
As you can see, I happened to also throw in some sweet intestines and pig maw. Inauthentic, but I like.;)
Bak kut teh spice (I’m still looking for the ultimate all-in-1 BKT spice, so I’m not recommending A1 Brand, though it’s okay)
Other porky parts of your choice
1 tbsp Oyster Sauce
1 tbsp light Soy Sauce
1 tsp dark Soy Sauce
1/2 tsp white peppercorn
1) blanch the pork to remove scum
2) add in all ingredients and seasoning and boil for an hour. If yo have tough cuts like I did e.g. pigs maw and intestines, boil those for two hours before adding in the other ingredients.
3) Serve with white rice, greens and chilli padi dipped in dark soy sauce.