BA KUT TEH
Herbs
- Szechuan Lovage Rhizome,
- Barbary Wolfberry Fruit
- Fragrant Solomonseal Rhizome
- Chinese Angelica
- Liquorice Root
- Cassia Bark, Clove
- Pricklyash Peel
- Chinese Star Anise
- Black Pepper
Net Wt: +/- 100g
PERISHABLE ITEM
Store in a cool dry place away from direct sunlight Refrigerate if storage is prolonged
Description
(1) Interesting Facts about Bak Kut Teh:
Bak Kut Teh (literally "meat bone tea") is a traditional Chinese herbal pork rib soup popular in Singapore and Malaysia. Despite the name, it contains no tea — the "tea" refers to the strong herbal broth.
It was historically a budget-friendly meal for laborers, believed to replenish strength and improve blood circulation.
There are several regional styles — the Hokkien version (darker and more herbaceous, like this one) vs. the Teochew version (lighter, peppery, and garlicky).
(2) Expected Flavour of our BaKutTeh herbal blend:
Aromatic & slightly bitter-sweet due to Chinese Angelica, Lovage Rhizome, and Solomonseal
Warming & spicy from Clove, Black Pepper, and Pricklyash Peel
Woody, earthy undertone from Cassia Bark and Star Anise
This version emphasizes traditional herbal depth over peppery sharpness
(3) Typical Preparation:
Ingredients:
1 pack of Bak Kut Teh herbs (as above)
500g–700g pork ribs (prime or soft bone ribs)
6–8 cups water
Optional: 3–4 cloves garlic (crushed), mushrooms, tofu puffs
Steps:
Rinse herbs briefly under water.
Blanch pork ribs in boiling water to remove impurities.
In a fresh pot, bring water to a boil. Add herbs and pork ribs.
Simmer on low heat for 1.5 to 2 hours.
Season with salt and light soy sauce to taste.
(4) Best Way to Enjoy:
Suggested Add-ons:
Pork belly or pig’s trotters for richer texture
Button or shiitake mushrooms for umami
Tofu puffs and enoki for soaking up broth
Add some garlic cloves and goji berries for a mild sweetness and wellness boost
Condiments:
Dark soy sauce with sliced chilli (for dipping)
Garlic paste with vinegar (for an extra punch)
Accompaniment:
Serve hot with steamed rice or You Tiao (fried dough sticks)
Pair with a cup of Pu’er or Tie Guan Yin tea to cut the richness
