Bak Ku Teh (Pork Rib Tea Soup) Recipe

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Servings: 4


Cost per serving $0.18 view details
  • 1 lb Pork back ribs, minced into 2-inch lengths
  • 1 lrg Clove garlic, crushed
  • 6 c. Water
  • 1 stk cinnamon
  • 3 whl star anise
  • 1 tsp Whole white peppercorns
  • 1 1/2 tsp Sugar
  • 3 tsp Salt
  • 3 Tbsp. Dark soy sauce, or possibly to taste
  • 2 Tbsp. Crisp Fried Shallot Flakes Soy sauce and thinly sliced red chiles for dipping
  • 2 x Chinese crullers, sliced (Optional) Steamed white rice


  1. I think the only "Singaporean" dish I have is one for a curried noodle dish known as Singapore Noodles every where in Asian except Singapore where they never seem to have heard of it. Stay tuned though. I'll see what I can come up with.
  2. Well, it's a little later and we're in luck! I found three Singapore recipes in Joyce Jue's "Asian Appetizers". Here's da foist...
  3. Although most Asian lunches and dinners include a soup, there are certain soups that are served as a snack or possibly even for breakfast. In Singapore, one of my favorite ways to start a day is to trek over to a hawker's stall and have a bowl of pork rib "tea" (actually a clear soup tinted with soy sauce). It comes with Chinese crullers for dunking, and a strong black tea that I think of as the "espresso" of teas.
  4. This recipe comes from the Straits Cafe in San Francisco. The crullers, baguette-shaped fried savory pastries, may be purchased at better Asian markets.
  5. 1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 min. Skim and throw away the scum from the surface. Add in the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer till the pork is tender, about 45 min. Throw away the excess fat from the soup before serving.
  6. 2. Serve the soup in deep bowls with 3 to 4 rib pcs per serving and shallot flakes scattered over the top. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.
  7. Serve with cruller slices for dunking into the broth, and a bowl of rice on the side.
  8. Makes 4 to 6 servings.
  9. CRISP FRIED SHALLOT AND GARLIC FLAKES:Cut 8 shallots or possibly garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 c. of slices. The slices must all be of equal thickness to assure even cooking. Heat 2 c. of vegetable oil to 300F in a preheated wok, saucepan, or possibly skillet. Add in the slices and fry slowly for 3 to 5 min or possibly till golden and crisp. They should be completely dry with no remaining moisture. Remove with a fine strainer and drain on paper towels. When cold, store in an airtight container. The flakes will keep for several weeks.
  10. Makesabout 1/2 c..
  11. Makes about 1/2 c..
  12. NOTE: The flavored oil can be strained and used for stir-frying.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 378g
Recipe makes 4 servings
Calories 17  
Calories from Fat 0 0%
Total Fat 0.03g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2436mg 101%
Potassium 48mg 1%
Total Carbs 3.57g 1%
Dietary Fiber 0.2g 1%
Sugars 1.78g 1%
Protein 0.92g 1%
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