Welcome, foodies, to the world of Singaporean comfort food. Today, we’re diving into the steamy, meaty, herby wonder that is the Best Bak Kut Teh Recipe From Founder In Singapore. Yes, we’re talking about that savory pork rib dish cooked in broth, commonly enjoyed with piping hot rice and robust Chinese tea. Perfect for those chilly evenings or when you’re simply in need of a hearty meal, Bak Kut Teh is a dish that promises to tickle your taste buds and warm your heart. And why would you love it? Well, it’s rave reviews speak volumes about its deliciousness. It has the perfect balance of earthy herbal strength, the succulence of meat, the richness of the broth and just the right hint of spice.
An easy peasy dish, it requires:
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 4-6
- Yield: 1 hearty pot
Now that we’ve tickled your fancy, let’s get to the heart of the matter- treatin’ your olfactory senses and taste buds to a delicious affair.
Ingredients & Equipment You’ll Need
Ingredients:
- 500g Pork Ribs
- 20g Angelica Root
- 2 Star Anise
- 30g Garlic
- 20g White Peppercorns
- 2 tsps. dark soy sauce
- Water as needed
Equipment:
- Pot
- Strainer
The Angelica root and star anise provide that unique earthy flavor. If you’re unable to procure Angelica root, your best substitute would be ginseng.
How to Make Best Bak Kut Teh Recipe From Founder In Singapore
1. Blanch the pork ribs in boiling water for about 2 minutes until residues are removed. Rinse the ribs under cold running water. Drain. Repeat the process once more.
2. Place the drained pork ribs back into the pot. Add in all the remaining ingredients. Pour enough water to submerge all the ingredients.
3. Cover and bring to a gentle boil. Then, lower the heat and simmer for about 2 hours, or until the pork ribs are tender and the broth is aromatic.
Tips For The Best Results
- Get good quality pork ribs. Fresh is best!
- Don’t rush the simmering process. The longer you slow-cook, the richer the broth!
Storage Tips
- Freeze the remaining Bak Kut Teh in an airtight container for up to 3 months.
- Reheat thoroughly on the stovetop until piping hot before serving.
Frequently Asked Questions
Q: Can I use chicken instead of pork?
A: Absolutely. Chicken can be a leaner alternative to pork.
Q: Should I pre-soak the Angelica root before using?
A: It���s not necessary, but you can do it if you prefer a softer texture.
Q: What if the broth becomes too reduced during the 2 hour simmer?
A: Feel free to add more water in order to maintain the volume of broth!
Q: Is the recipe spicy?
A: No, but feel free to spice it up with some red chili peppers if preferred!
Q: What can I serve this Bak Kut Teh with?
A: Traditionally, it���s served with hot white rice, but you could also enjoy it with noodles or crusty bread.
Nutritional Facts of Best Bak Kut Teh Recipe From Founder In Singapore
Calories: 300 kcal | Carbohydrates: 20g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g
So there you have it – a delectable bowl of Bak Kut Teh that’s worth every slurp. The rich flavours of the meat, blended with the heavenly broth, makes it a perfect meal to serve. So chop chop, get cookin’ and don’t forget to serve it hot. Your taste buds will thank you!
0 Comments