Monday 23 August 2021


Chinese Pork Ribs Tea Soup - Bak Kut Teh (肉骨茶)



1. 1 kg pork ribs
2. 8 cloves garlic unpeeled
3. 4 TBS light soy sauce
4. 2 TBS dark soy sauce
5. 1 packet of bak kut teh herbs and spice mix
6. Salt & pepper to taste
7. Lettuce for garnish
8. 1 stalk spring onions chopped
9. 1 TBS oyster sauce (optional)
10. 2 L water


1. In a pot, bring water to boil.
2. Once water boils, add 8 cloves of garlic, 4 TBS light soy sauce, 2 TBS dark soy sauce, spice mix and pork ribs.
3. Simmer under medium low fire for 45 minutes or until the pork ribs are cooked.
4. Garnish with spring onions and serve with lettuce and rice.

Additional Information:

Sometimes I add in a handful of dried shitake mushrooms. You can also add tofu puffs and goji berries into the soup. Little FECS likes this dish very much.


Bring 2 litres of water to boil.

Add 8 cloves of garlic and 2 tablespoons of dark soy sauce.

Add 2 tablespoons of light soy sauce.

Remove the plastic packaging and add in the herbs.

Add in the spice mix

Add in the pork ribs.

Add in some pork steaks if you wish.

Simmer under medium-low fire (no. 2.5 to 3.5 on my stove) for 45 minutes or until the pork is cooked.

Now it is done. Garnish with spring onions and eat with rice and lettuce :-)

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